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master's thesis
Primjena eutektičkih otapala i novih tehnologija u izolaciji lignana i fenolnih kiselina iz pogače lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:824229
Ivanov, Mia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Ivanov, M. (2018). Primjena eutektičkih otapala i novih tehnologija u izolaciji lignana i fenolnih kiselina iz pogače lana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:824229

Ivanov, Mia. "Primjena eutektičkih otapala i novih tehnologija u izolaciji lignana i fenolnih kiselina iz pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:824229

Ivanov, Mia. "Primjena eutektičkih otapala i novih tehnologija u izolaciji lignana i fenolnih kiselina iz pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:824229

Ivanov, M. (2018). 'Primjena eutektičkih otapala i novih tehnologija u izolaciji lignana i fenolnih kiselina iz pogače lana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:824229

Ivanov M. Primjena eutektičkih otapala i novih tehnologija u izolaciji lignana i fenolnih kiselina iz pogače lana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:824229

M. Ivanov, "Primjena eutektičkih otapala i novih tehnologija u izolaciji lignana i fenolnih kiselina iz pogače lana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:824229

Metadata
TitlePrimjena eutektičkih otapala i novih tehnologija u izolaciji lignana i fenolnih kiselina iz pogače lana
Title (english)Application of eutectic solvents and new technologies in isolation of lignans and phenolic acids from flaxseed cake
AuthorMia Ivanov
MentorMarko Obranović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Lanena pogača, kao nusproizvod proizvodnje lanenog ulja, vrlo je bogata nutritivno vrijednim polifenolnim spojevima, što ju čini odličnom sirovinom za njihovu ekstrakciju. Do sada korištene metode izolacije su vremenski zahtjevne i uz značajnu upotrebu organskih otapala. Cilj ovog rada bio je zamijeniti organska otapala s ekološki prihvatljivim eutektičnim otapalima te ubrzati proces ekstrakcije fenolnih spojeva iz pogače lana koristeći ultrazvučno-mikrovalni ekstraktor. Od tri istraživana eutektička otapala najpogodnijim se pokazao kolin klorid:etilen glikol (ChClEg). Najpogodnijim tretmanom za izdvajanje fenolnih spojeva pokazao se tretman snage 300 W u trajanju 9 minuta uz dodatak 40 % 0,1 M NaOH. Pri optimalnim uvjetima izolacije dobivene su koncentracije fenolnih spojeva: sekoizolarikirezinol-diglukozid (6,55 mg g-1), glukozid p-kumarinske kiseline (8,50 mg g-1) i glukozid ferulinske kiseline (3,39 mg g-1). Na taj način je uspješno ekstrahirano 48 % koncentracije glukozida p-kumarinske kiseline, 48 % koncentracije glukozida ferulinske kiseline i 39 % koncentracije sekoisolarikirezinol diglukozida, u odnosu na referentnu metodu.
Abstract (english)
Flaxseed cake, a by-product of flaxseed oil production, is very rich in bioactive polyphenolic compounds, and is therefore a good raw material for their extraction. Standard isolation methods are time-consuming acquiring considerable amounts of organic solvents. The aim of this paper was to replace organic solvents with ecologically acceptable eutectic solvents and to speed up the extraction process of phenolic compounds from flaxseed using an ultrasonic-microwave extractor. Out of the three tested eutectic solvents, the preferred one was choline chloride: ethylene glycol (ChClEg). Optimum treatment for the isolation of phenolic compounds was at 300 W power for a period of 9 minutes with the addition of 40 % 0.1 M NaOH. At these optimal isolation conditions, obtained concentrations of phenolic compounds were secoizolariciresinol-diglucoside (6.55 mg g-1), p-coumaric acid glucoside (8.50 mg g-1) and ferulic acid glucoside (3.39 mg g-1). Thus 48 % of p-coumaric acid glucose concentrations, 48 % ferulic acid glucose concentration and 39 % secoisolariciresinol diglucoside concentration were successfully extracted, compared to the reference method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:824229
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 conditionsOpen access
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Created on2019-11-28 10:34:56