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master's thesis
Ekstrakcija polisaharida potpomognuta mikrovalovima iz smeđe alge Cystoseira compressa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:551810
Jurić, Mateja
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

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Jurić, M. (2019). Ekstrakcija polisaharida potpomognuta mikrovalovima iz smeđe alge Cystoseira compressa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:551810

Jurić, Mateja. "Ekstrakcija polisaharida potpomognuta mikrovalovima iz smeđe alge Cystoseira compressa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:551810

Jurić, Mateja. "Ekstrakcija polisaharida potpomognuta mikrovalovima iz smeđe alge Cystoseira compressa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:551810

Jurić, M. (2019). 'Ekstrakcija polisaharida potpomognuta mikrovalovima iz smeđe alge Cystoseira compressa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:551810

Jurić M. Ekstrakcija polisaharida potpomognuta mikrovalovima iz smeđe alge Cystoseira compressa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:551810

M. Jurić, "Ekstrakcija polisaharida potpomognuta mikrovalovima iz smeđe alge Cystoseira compressa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:551810

Metadata
TitleEkstrakcija polisaharida potpomognuta mikrovalovima iz smeđe alge Cystoseira compressa
Title (english)Microwave-assisted extraction of polysaccharides from brown algae Cystoseira compressa
AuthorMateja Jurić
MentorZoran Zorić (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 country2019-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Alga Cystoseira compressa poput ostalih smeđih algi izvor je brojnih bioaktivnih molekula. Jednu od značajnijih skupina bioaktivnih molekula čini sulfatirani polisaharid fukoidan, koji nalazi primjenu u prehrambenoj i farmaceutskoj industriji zbog svoje antikoagulacijske, antiupalne i antivirusne aktivnosti. Cilj rada bio je optimizirati metode ekstrakcije fukoidana iz smeđe alge Cystoseira compressa. Korištene su dvije metode, konvencionalna ekstrakcija i ekstrakcija mikrovalovima. Obje metode provedene su s istim otapalom (0,2 M H2SO4) volumena 30 mL. Konvencionalna metoda provedena je primjenom klasičnih postupaka uz kontinuirano miješanje otapala i uzorka primjenom magnetske miješalice. Pri ekstrakciji mikrovalovima ispitivan je utjecaj različitog vremena (5, 10 i 20 min) i temperature ekstrakcije (40, 60, 80 i 100 °C) na prinos fukoidana (%Fuk), degradaciju alge (%DA) i koncentraciju ukupnih ugljikohidrata (mg g-1).Rezultati su pokazali da je Cystoseira compressa dobar izvor fukoidana. Najmanja degradacija alge dobivena je pri 60 °C i 5 min dok se povećanjem temperature degradacija povećavala. Prinos fukoidana bio je najveći pri temperaturi od 100 °C i vremenu od 5 minuta. Najveći prinos ugljikohidrata postignut je pri temperaturi od 100 °C i 20 min te je iznosio 18,28 mg g-1.
Abstract (english)
Cystoseira compressa is like other brown algae source of numerous bioactive molecules. Significant bioactive molecule is the sulfated polysaccharide fucoidan, which is used in food and pharmaceutical industry due to its anticoagulatory, antiinflammatory and antiviral activities. The aim of this paper was to optimize the methods of extracting fucoidan from the brown algae Cystoseira compressa. Two methods, conventional extraction and microwave assisted extraction, were used. Extractions were carried out with the same solvent (0,2 M H2SO4) and 30 mL volume. Conventional method was carried out by continuous mixing of solvents and samples using magnetic stirring. In microwave assisted extraction, the effects of different parameters of time (5, 10 and 20 min) and temperature (40, 60, 80 and 100 °C) on the yield of fucoidan (%Fuk), algae degradation (%DA) and total carbohydrate concentrations (mg g-1) were studied. The results showed that Cystoseira compressa is a good source of fucoidan. Minimum degradation of algae was obtained at 60 °C and 5 min and it increased with temperature rise. The yield of fucoidan was at maximum on temperature of 100 °C and time of 5 minutes. The highest carbohydrate yield of 18,28 mg g-1 was achieved at 100 °C for 20 minutes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:551810
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-01-28 14:09:44