prikaz prve stranice dokumenta Izolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije
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master's thesis
Izolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:525152
Jujnović, Antonia
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

Jujnović, A. (2019). Izolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:525152

Jujnović, Antonia. "Izolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:525152

Jujnović, Antonia. "Izolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:525152

Jujnović, A. (2019). 'Izolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:525152

Jujnović A. Izolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:525152

A. Jujnović, "Izolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:525152

Metadata
TitleIzolacija pigmenata iz alge Cystoseira sp. primjenom različitih tehnika ekstrakcije
Title (english)Isolation of pigments from algae Cystoseira sp. applying of different extraction techniques
AuthorAntonia Jujnović
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 country2019-03-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cystoseira je vrsta smeđe alge koja spada u red Fucales, te predstavlja najznačajniju i najrasprostranjeniju smeđu algu Jadranskog mora, te je izvor raznih skupina bioaktivnih molekula. U ovom radu ispitan je utjecaj različitih tehnika ekstrakcije (ekstrakcija pri sobnoj temperaturi uz kontinuirano miješanje te vrtložno miješanje uz djelovanje centrifugalne sile i ekstrakcija pomoću ultrazvučne kupelji), vremena ekstrakcije (5, 10 i 15 minuta) te otapala (aceton 80%, metanol i etanol) na prinos pigmenata (klorofili, karotenoidi) alge Cystoseira. Maseni udjeli pigmenata (klorofila-a, klorofila-b i ukupnih karotenoida) određeni su primjenom spektrofotometrijskih metoda. Najbolji prinosi pigmenata dobiveni su u ekstraktima dobivenim u ultrazvučnoj kupelji, a kao najbolje otapalo za ekstrakciju karotenoida i klorofila-a pokazao se 80% aceton, dok su nešto bolji prinosi klorofila-b dobiveni s etanolom. Optimalno vrijeme ekstrakcije u ultrazvučnoj kupelji je 10 min za karotenoide, 11 min za klorofil-a i 14 min za klorofil-b.
Abstract (english)
Cystoseira is a type of brown alga that belong to the order of Fucales, and represents the most significant and most widespread brown algae of the Adriatic Sea and also a source of various groups of bioactive molecules. In this thesis, the influence of different extraction techniques (extraction at room temperature with continuous stirring, vortexing assisted by the centrifugal force and ultrasonic bath extraction), extraction time (5, 10 and 15 minutes) and solvent (acetone 80%, methanol and ethanol) were examined to determine yield of pigments (chlorophylls and carotenoids) from algae Cystoseira. Mass fractions of pigments (chlorophyll-a, chlorophyll-b and total carotenoids) were determined by spectrophotometry method. Ultrasonic bath gave the biggest yield of pigments, and the most preferred solvent for carotenoid and chlorophyll-a extraction is 80% acetone, although for chlorophyll-b extraction ethanol was better solvent. Optimal extraction time in the ultrasonic bath is 10 min for carotenoids, 11 min for chlorophyll-a and 14 min for chlorophyll-b.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:525152
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-12-10 13:25:22