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master's thesis
Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:994029
Vujović, Tamara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

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Vujović, T. (2020). Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:994029

Vujović, Tamara. "Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:994029

Vujović, Tamara. "Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:994029

Vujović, T. (2020). 'Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:994029

Vujović T. Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:994029

T. Vujović, "Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:994029

Metadata
TitleUtjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora
Title (english)Influence of enzyme-assisted extraction on the yield of essential oil from sage and bay laurel
AuthorTamara Vujović
MentorMaja Dent (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2020-06-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti optimalne parametre za provođenje predtretmana enzimima (ksilanaza) te njegov utjecaj na udio eteričnog ulja kadulje i lovora nakon vodene destilacije po Clavengeru. U prvom dijelu rada ispitivao se utjecaj pH-vrijednosti otapala, koncentracije enzima i vremena trajanja reakcije na aktivnost ksilanaze pri 40 °C. Utvrđeno je da optimalni uvjeti podrazumijevaju upotrebu pufera 2 (pH = 6,5), masenu koncentraciju enzima od 0,20 mg mL-1 te vrijeme provođenja enzimske reakcije u trajanju od 4 sata. U drugom dijelu rada istraživan je utjecaj ekstrakcije potpomognute enzimima te ekstrakcije potpomognute ultrazvukom (50 W, 10 minuta) uz dodatak enzima kao predtretmana na udio eteričnog ulja nakon vodene destilacije. Kod obje biljke je najveći ekstrakcijski kapacitet postignut primjenom ekstrakcije potpomognute enzimima kao predtretmana, dok ekstrakcija potpomognuta ultrazvukom uz dodatak enzima nije značajno doprinijela povećanju udjela ekstrahiranog eteričnog ulja. Zaključno, ekstrakcija potpomognuta enzimima kao predtretmana vodenoj destilaciji po Clavengeru bi se u budućnosti mogla koristiti kao ekološki prihvatljiva metoda za izdvajanje eteričnog ulja iz listova lovora i kadulje.
Abstract (english)
The aim of this study was to determine optimal parameters for enzyme-assisted extraction (xylanase) and its impact on the content of sage and bay laurel essential oils after Clavenger hydrodistillation. Firstly, influence of solvent type, enzyme concentration and time of reaction on the xylanase activity at 40 °C was tested. It was found that the optimal parameters include the usage of buffer 2 (pH = 6,5), mass concentration of 0,20 mg mL-1 and reaction time of 4 hours. Secondly, influence of enzyme-assisted extraction and ultrasound-assisted extraction (50 W, 10 minutes) with the addition of enzymes on the essential oil yield after Clavenger hydrodistillation was tested. The highest extraction capacity was observed using enzyme-assisted extraction as pretreatment, while ultrasound-assisted extraction with the addition of the enzymes hasn't significantly contributed to the increase of the essential oil yield. In conclusion, pretreatment with enzyme-assisted extraction prior to the Clavenger hydrodistillation could be used as a green extraction method for bay laurel and sage essential oils.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:994029
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 on2020-06-19 10:07:59