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undergraduate thesis
Primjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:194863
Čirjak, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

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Čirjak, M. (2015). Primjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:194863

Čirjak, Marina. "Primjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:194863

Čirjak, Marina. "Primjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:194863

Čirjak, M. (2015). 'Primjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:194863

Čirjak M. Primjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:194863

M. Čirjak, "Primjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:194863

Metadata
TitlePrimjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije
Title (english)The use of ultrasound for the extraction of steviol glycosides from stevia leaf
AuthorMarina Čirjak
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ultrazvuk u prehrambenoj industriji ima široku primjenu, a jedan od primjera je i ekstrakcija bioaktivnih sastojaka iz biljnog materijala. U ovom radu provedena je ekstrakcija steviol glikozida iz suhog lista biljke Stevie. Za provedbu eksperimenta su primijenjene metoda ekstrakcije ultrazvukom visokog intenziteta te metoda ekstrakcije vodom po Soxletu. Uvjeti ekstrakcije ultrazvukom (vrijeme, amplituda i temperatura) su mijenjani tijekom eksperimenta. Udio steviol glikozida određen je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Dobiveni rezultati pokazali su da se pri svim primijenjenim uvjetima ekstrakcije ultrazvukom dobije veće iskorištenje steviol glikozida nego pri ekstrakciji u aparaturi po Soxletu.
Abstract (english)
Ultrasound in the food industry is widely used, one example is the extraction of bioactive compounds from plant materials. This paper describes the extraction of steviol glycosides from the dried leaves of the plant Stevie. To conduct the experiment, were applied the method of extraction of high-intensity ultrasound and. Terms of ultrasonic extraction (time, amplitude and temperature) are changed during the experiment. The share of steviol glycosides was determined using high performance liquid chromatography (HPLC). The results shows that in all conditions applied ultrasonic extraction obtain higher yields steviol glycosides, but the Soxhlet extraction method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:194863
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-16 09:42:44