prikaz prve stranice dokumenta Izolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
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master's thesis
Izolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:145728
Maras, Marta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

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Maras, M. (2019). Izolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:145728

Maras, Marta. "Izolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:145728

Maras, Marta. "Izolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:145728

Maras, M. (2019). 'Izolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:145728

Maras M. Izolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:145728

M. Maras, "Izolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:145728

Metadata
TitleIzolacija bioaktivnih spojeva iz koprive primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
Title (english)Accelerated solvent extraction of bioactive compounds from nettle (Urtica dioica) leaves
AuthorMarta Maras
MentorDanijela Bursać Kovačević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2019-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati učinkovitost ekstrakcije bioaktivnih spojeva iz listova koprive (Urtica dioica L.) primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku (ASE). Uz etanol kao ekstrakcijsko otapalo, ispitivani su sljedeći parametri ekstrakcije: (i) statičko vrijeme ekstrakcije (5 i 10 min); (ii) broj ciklusa ekstrakcije (1, 2, 3 i 4 ciklusa); te (iii) temperatura (20 i 50 °C). U dobivenim ekstraktima provedeno je spektrofotometrijsko određivanje ukupnih fenola, karotenoida te klorofila a i b. Rezultati istraživanja su pokazali kako sva tri varirana parametra značano utječu na masene udjele ispitivanih spojeva (p ≤ 0,01). Maseni udjeli ukupnih fenola određeni su u rasponu 106,44 do 739,72 mg 100 g-1, klorofila a od 116,44 do 490,42 mg 100 g-1, klorofila b od 44,88 do 166,85 mg g-1 te karotenoida od 36,62 do 133,99 mg 100 g-1. Najveći prinosi dobiveni su pri sljedećim uvjetima ekstrakcije: ukupni fenoli, karotenoidi i klorofil a pri temperaturi 50 °C i 4 ekstrakcijska ciklusa od 10 min; klorofil b pri temperaturi ekstrakcije od 50 °C, 3 ekstrakcijska ciklusa od 10 min.
Abstract (english)
The aim of this study was to investigate the extraction efficiency of the bioactive compounds from stinging nettle (Urtica dioica L.) leaves by using Accelerated Solvent Extraction (ASE). Ethanol was used as the extraction solvent and the following extraction parameters were investigated: (i) static extraction time (5 and 10 min); (ii) number of extraction cycles (1, 2, 3 and 4 cycles); and (iii) temperature (20 and 50 °C). All extracts were spectrophotometrically evaluated in terms of total phenols, carotenoids and chlorophylls a and b. The results of the research have shown that all extraction parameters significantly affected the concetrations of the investigated compounds (p≤0,01). Mass fractions of total phenols ranged from 106,44 to 739,72 mg GAE 100 g-1, chlorophyll a from 116,44 to 490,42 mg 100 g-1, chlorophyll b from 44,88 to 166,85 mg 100 g-1 and carotenoids from 36,62 to 133,99 mg 100 g-1. The highest yields were obtained under the following extraction conditions: extraction temperature of 50 °C and four 10 minute cycles for total phenols, carotenoids and chlorophyll a and extraction temperature of 50 °C and three 10 minutes cycles for chlorophyll b.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:145728
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 on2020-01-28 13:05:39