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master's thesis
Aromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:304693
Mikolaj, Elena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

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Mikolaj, E. (2019). Aromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:304693

Mikolaj, Elena. "Aromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:304693

Mikolaj, Elena. "Aromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:304693

Mikolaj, E. (2019). 'Aromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:304693

Mikolaj E. Aromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:304693

E. Mikolaj, "Aromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:304693

Metadata
TitleAromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja
Title (english)Aromatic profile of sage extracts obtained by means of high voltage electrical discharge technology
AuthorElena Mikolaj
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2019-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha istraživanja je utvrditi učinkovitost netoplinske metode ekstrakcije primjenom visokonaponskog električnog pražnjenja korištenjem „zelenih otapala''. Tijekom istraživanja uzorci kadulje (Salvia officinalis) tretirani su u plazma generatoru IMP-SSPG-1200 pri frekvenciji 100 Hz i različitim vrijednostima napona u struji dušika (20 kV i 25 kV), odnosno u struji argona (15 kV i 20 kV). Ekstrakcija tretiranih i netretiranih uzoraka (1 g uzorka u 50 mL otapala) provodila se 3 i 9 minuta u 0 %-tnoj, 25 %-tnoj i 50 %-tnoj otopini etanola. Najveći prinos fenolnih spojeva od 6,07 % ostvaren je u uzorku kadulje tretiranom u struji dušika 9 minuta, pri naponu od 25 kV, u otopini 25 %-tnog etanola. Uporabom hladne plazme određena je viša antioksidacijska aktivnost uzoraka u usporedbi s klasičnom metodom. Razvijeni su regresijski modeli za predviđanje sadržaja ukupnih fenola i antioksidacijske aktivnosti sličnih uzoraka na temelju analitičkih podataka i blisko infracrvene spektroskopije. Aromatski profil uzoraka kadulje određen je analizom plinske kromatografije – spektroskopije masa.
Abstract (english)
The purpose of the study was to determine the efficiency of the non-thermal extraction method by using high-voltage electrical discharge (HVED) tretman using "green solvents". Sage samples (Salvia officinalis) were treated in the plasma generator IMP-SSPG-1200 at frequency of 100 Hz and different voltage values in the nitrogen (20 kV and 25 kV) or argon (15 kV and 20 kV) stream. Extraction duration of treated and untreated samples (1 g of sample in 50 mL of solvent) was 3 and 9 minutes in 0 %, 25 % and 50 % ethanol solution. The highest yield of phenolic compounds was 6.07 % achieved during 9 minutes treatment, in 25 % ethanol solution and the nitrogen stream at 25 kV. Using HVED treatment demonstrate higher antioxidant activity of samples compared to the classical method. Regression models for prediction of total phenol content and antioxidant activity of similar samples were developed based on analytical data and near-infrared spectroscopy. The aromatic profile of sage samples was determined by analysis of gas chromatography - mass spectroscopy.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:304693
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 In copyright icon
Created on2020-01-28 13:22:39