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master's thesis
Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav lista lovora (Laurus nobilis L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:823292
Macut, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

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Macut, M. (2019). Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav lista lovora (Laurus nobilis L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:823292

Macut, Maja. "Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav lista lovora (Laurus nobilis L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:823292

Macut, Maja. "Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav lista lovora (Laurus nobilis L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:823292

Macut, M. (2019). 'Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav lista lovora (Laurus nobilis L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:823292

Macut M. Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav lista lovora (Laurus nobilis L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:823292

M. Macut, "Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav lista lovora (Laurus nobilis L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:823292

Metadata
TitleUtjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav lista lovora (Laurus nobilis L.)
Title (english)Influence of extraction methods on the yield of essential oil and phenolic composition of laurel bay leaf (Laurus nobilis L.)
AuthorMaja Macut
MentorMaja Dent (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2019-11-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti udio eteričnog ulja i fenolni sastav lista lovora nakon provedene vodene destilacije. Predtretman klasičnom ekstrakcijom refluksiranjem i ekstrakcijom potpomognutom ultrazvukom uz dodatak enzima (celulaza, pektinaza, ksilanaza) neposredno prije provedene Clavenger vodene destilacije nije pridonio povećanju udjela ekstrahiranog eteričnog ulja i udjela fenolnih spojeva iz lista lovora. Spektrofotometrijski su određeni visoki maseni udjeli ukupnih fenola u vodenom ekstraktu (27,27 mg GAE g-1) i ekstraktu biljnog ostatka lista lovora (20,01 mg GAE g-1) koji zaostaju nakon provedene vodene destilacije po Clavengeru. U biljnim ostacima lovora nakon provedene vodene destilacije je ispitivan utjecaj smjese otapala, te su primjenom smjese etanol-metanol-voda (1:1:1) ekstrahirani veći maseni udjeli fenolnih spojeva nego primjenom smjese etanol-voda (1:1) i metanol-voda (1:1).Vodeni ekstrakt, ekstrakt biljnog ostatka, eterično ulje i hidrolat lovora predstavljaju vrijedan izvor biološki aktivnih spojeva, te će se u daljnjim analizama ispitati njihovo djelovanje na patogene oomicete.
Abstract (english)
The aim of this study was to the determine the oil content and phenolic composition of laurel bay. Pretreatment with classical extraction by refluxing and ultrasound-assisted extraction with the addition of enzymes (cellulase, pectinase, xylanase) just prior to the Clevenger hydro-distillation did not contribute to the increase of the extracted essential oil from the laurel bay leaves. In the aqueous extract and the hydrolate that are left behind after Clevenger hydro-distillation are spectrophotometrically determined mass fraction of total phenols, hydroxycinnamic acids, flavonoids and flavonols. After the hydro-distillation the influence of solvent mixture was investigated in the plant residues of the laurel bay leaves and the highest mass fraction of phenolic compounds was extracted using ethanol-methanol-water (1:1:1), while using ethanol-water (1:1) and methanol.water (1:1) significantly less. Aqueous extract, hydrolate and extract of laurel bay leaves are valuable sources of phenolic compounds and in further analysis will be determined their oomicete activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:823292
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
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2019-12-13 13:59:31