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master's thesis
Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:116392
Cvitković, Daniela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Plant Design

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

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Cvitković, D. (2019). Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:116392

Cvitković, Daniela. "Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:116392

Cvitković, Daniela. "Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:116392

Cvitković, D. (2019). 'Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:116392

Cvitković D. Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:116392

D. Cvitković, "Utjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:116392

Metadata
TitleUtjecaj odabira otapala i metoda ekstrakcije na lipidnu frakciju izoliranu iz algi Jadranskog mora
Title (english)The effect of solvent and extraction method selection on the lipid fraction isolated from Adriatic sea algae
AuthorDaniela Cvitković
MentorSandra Balbino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Plant Design)
Zagreb
Defense date and country2019-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj različitih otapala (heksan (H) i etil acetat:etanol=1:1 (E-E)) te metoda ekstrakcije (klasična ekstrakcija na sobnoj temperaturi (K) i ubrzana ekstrakcija otapalima pri povišenom tlaku, ASE) na udio lipida i pigmenata kod različtih vrsta morskih algi (Cystoseira barbata, Codium bursa, Cystoseira compressa te Fucus virsoides). U svim dobivenim lipidnim ekstraktima je određen sastav masnih kiselina, a sastav sterola je određen u heksanskim ekstraktima s najvećim udjelom ulja. Nadalje, spektrofotometrijski je određen sastav pigmenata; klorofili (a i c), karotenodi te protoklorofili. Najbolji omjer ω-6/ω-3 masnih kiselina, bogat izvor sterola i pigmenata te gotovo najviše ulja je ekstrahirano iz makroalge Cystoseira barbata. Dobiveni podaci su statistički analizirani te je u većini slučajeva vrsta alge imala značajan utjecaj, a tretmani i otapala su pokazala značajan utjecaj samo u pojedinim slučajevima. Najveći udio ulja je ekstrahiran konvencionalnom metodom korištenjem oba otapala, a pigmenata primjenom ASE pri 100 °C s otapalom E-E.
Abstract (english)
The aim of this research was to investigate the impact of solvents (hexane (H) and ethyl acetate:ethanol=1:1 (E-E)) and extraction methods (classis extraction and accelerated solvent extraction, ASE) on the lipid and pigment content of different types of seaweed (Cystoseira barbata, Codium bursa, Cystoseira compressa and Fucus viroids). The fatty acid composition was determined in all the lipid extracts and the sterol composition was determined in the hexane extracts with the highest oil content. Furthermore, the composition of the pigments was determined spectrophotometrically; chlorophylls (a and c), carotenoids and protochlorophylls. The best ratio of ω-6/ω-3 fatty acids, a rich source of sterols and pigments and almost the higher content of oil was extracted from macroalgae Cystoseira barbata. The data obtained were statistically analyzed and in most cases the type of algae had more significant impact than treatments and solvents that showed a significant impact only in some cases. The highest oil content was extracted by conventional method using both solvents as well as pigments collected with E-E_ASE 100.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:116392
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 on2020-02-13 14:21:38