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master's thesis
Optimizacija ekstrakcije polifenolnih spojeva i pigmenata iz lista koprive (Urtica dioica L.) primjenom ultrazvuka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:852246
Jurković, Marijana
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

Jurković, M. (2019). Optimizacija ekstrakcije polifenolnih spojeva i pigmenata iz lista koprive (Urtica dioica L.) primjenom ultrazvuka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:852246

Jurković, Marijana. "Optimizacija ekstrakcije polifenolnih spojeva i pigmenata iz lista koprive (Urtica dioica L.) primjenom ultrazvuka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:852246

Jurković, Marijana. "Optimizacija ekstrakcije polifenolnih spojeva i pigmenata iz lista koprive (Urtica dioica L.) primjenom ultrazvuka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:852246

Jurković, M. (2019). 'Optimizacija ekstrakcije polifenolnih spojeva i pigmenata iz lista koprive (Urtica dioica L.) primjenom ultrazvuka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:852246

Jurković M. Optimizacija ekstrakcije polifenolnih spojeva i pigmenata iz lista koprive (Urtica dioica L.) primjenom ultrazvuka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:852246

M. Jurković, "Optimizacija ekstrakcije polifenolnih spojeva i pigmenata iz lista koprive (Urtica dioica L.) primjenom ultrazvuka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:852246

Metadata
TitleOptimizacija ekstrakcije polifenolnih spojeva i pigmenata iz lista koprive (Urtica dioica L.) primjenom ultrazvuka
Title (english)Optimization of ultrasound assisted extraction of phenolic compounds and pigments from nettle leaves (Urtica dioica L.)
AuthorMarijana Jurković
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
Cilj ovog rada bila je optimizacija vremena ekstrakcije i amplitude ultrazvuka na učinkovitost izolacije fenolnih spojeva, klorofila a i b te karotenoida iz listova koprive primjenom ekstrakcije potpomognute ultrazvukom. Ekstrakcija je provedena pri konstantnoj frekvenciji od 26 kHz i promjeru sonde (2 mm), a izvori varijacije bili su: amplituda ultrazvuka (25, 50, 75 i 100 %) i vrijeme ekstrakcije (5, 10, 15, 20, 30 i 40 minuta). Optimalnim uvjetima za ekstrakciju ukupnih fenola pokazalo se vrijeme ekstrakcije od 40 minuta pri amplitudi od 75 % . Isto vrijeme je optimalno i za ekstrakciju klorofila a, ali pri amplitudi 100 %. Za ekstrakciju klorofila b i karotenoida, optimalno vrijeme je 30 minuta te amplituda 75 %. Navedeni optimalni uvjeti pokazuju da je za ekstrakciju ukupnih fenola i klorofila a bolja duţa ekstrakcija pri višim amplitudama, dok je za ekstrakciju klorofila b i karotenoida bolje provesti kraću ekstrakciju pri nešto niţim amplitudama ultrazvuka.
Abstract (english)
The aim of this study was to determine the optimal conditions for efficiency of phenolic compounds, chlorophyll a and b and carotenoids isolation using ultrasound – assisted extraction from nettle leaves. The extraction was performed at constant frequency (24 kHz) and the 2 mm probe. Sources of variation were: the amplitude (25, 50, 75 and 100 %) and the extraction time (5, 10, 15, 20, 30 and 40 minutes). Results showed that optimal conditions for phenolic compounds extraction were the extraction time 40 min and 75 % amplitude. The same time was optimal for chlorophyll a extraction, but the amplitude was 100 %. For chrolophyll b and carotenoids the optimal extraction time was 30 min and 75 % amplitude. These optimal conditions indicate that is better to use longer time and higher amplitude for phenolic compounds and chlorophyll a extraction, but for the extraction of chlorophyll b and carotenoids shorter time and lower amplitude show better results.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:852246
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 on2020-02-03 11:04:10