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master's thesis
Usporedba različitih metoda ekstrakcije pigmenata iz alge Chlorella vulgaris
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:630407
Golub, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for drying Technologies and monitoring of biologically active compounds

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Golub, N. (2018). Usporedba različitih metoda ekstrakcije pigmenata iz alge Chlorella vulgaris (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:630407

Golub, Nikolina. "Usporedba različitih metoda ekstrakcije pigmenata iz alge Chlorella vulgaris." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:630407

Golub, Nikolina. "Usporedba različitih metoda ekstrakcije pigmenata iz alge Chlorella vulgaris." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:630407

Golub, N. (2018). 'Usporedba različitih metoda ekstrakcije pigmenata iz alge Chlorella vulgaris', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:630407

Golub N. Usporedba različitih metoda ekstrakcije pigmenata iz alge Chlorella vulgaris [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:630407

N. Golub, "Usporedba različitih metoda ekstrakcije pigmenata iz alge Chlorella vulgaris", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:630407

Metadata
TitleUsporedba različitih metoda ekstrakcije pigmenata iz alge Chlorella vulgaris
Title (english)Comparison of different methods of pigment extraction from alga Chlorella vulgaris
AuthorNikolina Golub
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for drying Technologies and monitoring of biologically active compounds)
Zagreb
Defense date and country2018-11-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Alga Chlorella vulgaris izvor je brojnih bioaktivnih molekula kojima se pripisuju brojni zdravstveni benefiti. Jednu od značajnijih skupina bioaktivnih molekula čine spojevi iz skupine klorofila i karotenoida. Stoga je cilj ovog rada bio je optimizirati postupak ekstrakcije klorofila a i b te karotenoida iz zelene mikroalge Chlorella vulgaris. Ekstrakcija je provedena primjenom klasičnih postupaka uz kontinuirano miješanje otapala i uzorka primjenom centrifuge i magnetske miješalice pri sobnoj temperaturi te primjenom ekstrakcije potpomognute ultrazvukom. Sve tri tehnike ekstrakcije provedene su u kombinaciji s tri različita otapala (etanol, 80 % aceton, metanol) kroz tri različita vremena ekstrakcije (5, 10 i 15 minuta). Udjeli klorofila a, b i ukupnih karotenoida određeni su spektrofotometrijskom metodom. Rezultati su pokazali da je Chlorella vulgaris dobar izvor pigmenata i da su optimalni uvjeti izolacije pigmenata postignuti primjenom ekstrakcije potpomognute ultrazvukom i metanola u trajanju od 15 minuta za klorofile i 14 minuta za karotenoide.
Abstract (english)
Alga Chlorella vulgaris is the source of many bioactive molecules which have numerous health benefits. One of the most significant groups of bioactive molecules are compounds from chlorophyll and carotenoid groups. The aim of this paper was to optimize the extraction process of chlorophyll a, b and carotenoids from green microalga Chlorella vulgaris. The extraction was carried out using conventional methods with continuous mixing of the solvent and sample with a centrifuge and magnetic stirrer at room temperature and by ultrasound-assisted extraction. All three extraction techniques were carried out in combination with three different solvents (ethanol, 80 % acetone, methanol) through three different extraction times (5, 10 and 15 minutes). The concentrations of chlorophyll a, b and total carotenoids were determined by spectrophotometric method. The results have shown that Chlorella vulgaris is a good source of pigments and that optimal extraction conditions are achieved by ultrasound-assisted extraction and methanol for 15 minutes for chlorophylls and 14 minutes for carotenoids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:630407
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-27 13:05:04