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master's thesis
Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav ekstrakta ružmarina (Rosmarinus officinalis L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:614387
Hradec, Gloria
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

Cite this document

Hradec, G. (2020). Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav ekstrakta ružmarina (Rosmarinus officinalis L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:614387

Hradec, Gloria. "Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav ekstrakta ružmarina (Rosmarinus officinalis L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:614387

Hradec, Gloria. "Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav ekstrakta ružmarina (Rosmarinus officinalis L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:614387

Hradec, G. (2020). 'Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav ekstrakta ružmarina (Rosmarinus officinalis L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:614387

Hradec G. Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav ekstrakta ružmarina (Rosmarinus officinalis L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:614387

G. Hradec, "Utjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav ekstrakta ružmarina (Rosmarinus officinalis L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:614387

Metadata
TitleUtjecaj metoda ekstrakcije na udio eteričnog ulja i fenolni sastav ekstrakta ružmarina (Rosmarinus officinalis L.)
Title (english)Influence of extraction methods on the yield of essential oil and phenolic composition of rosemary extract (Rosmarinus officinalis L.)
AuthorGloria Hradec
MentorMaja Dent (mentor)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2020-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti udio eteričnog ulja i fenolni sastav ekstrakta lista ružmarina nakon vodene destilacije po Clavengeru. Vodenoj destilaciji po Clavengeru prethodili su predtretmani: ekstrakcija refluksiranjem, ekstrakcija refluksiranjem potpomognuta enzimima te ultrazvučna ekstrakcija s ili bez dodatka enzima. Uz eterično ulje dobiveni su nusprodukti (vodeni ekstrakt i hidrolat) koji u svom sastavu sadrže fenolne spojeve. Biljni ostaci podvrgnuti su ekstrakciji potpomognutoj ultrazvukom primjenom otapala različite polarnosti (etanol-voda (1:1), metanol-voda (1:1) i etanol-metanol-voda (1:1:1)). Najveći udio eteričnog ulja (1 mL/100 g) dobiven je uz predtretman ekstrakcije potpomognute ultrazvukom i dodatak enzima ksilanaze. Najveći maseni udio ukupnih fenolnih spojeva određen je u vodenim ekstraktima ružmarina (44,02 ± 5,38 mg GAE g-1), dok je najveći udio ukupnih fenolnih spojeva u hidrolatu (0,2 mg GAE g-1) određen ekstrakcijom potpomognutom ultrazvukom. Pri ekstrakciji fenolnih spojeva iz biljnog ostatka važan je izbor otapala te primijenjeni predtretmani, a najveći prinosi fenolnih spojeva dobivaju se primjenom otapala etanol-voda (1:1) i prethodnim tretmanom enzimom ksilanazom.
Abstract (english)
The aim of this study was to determine the yield of essential oil and phenolic composition of rosemary leaves extract after Clavenger hydro-distillation. Clavenger hydro-distillation was preceded by refluxing or ultrasound-assisted extraction with or without the addition of an enzyme. By-products (aqueous extract and hydrolate) containe phenolic compounds in their composition. Plant residues were subjected to ultrasound-assisted extraction using solvents of different polarity (ethanol-water (1:1), methanol-water (1:1) and ethanol-methanol-water (1:1:1)). The highest yield of essential oil (1 mL/100g) was obtained by ultrasound pre-treatment and addition of xylanase enzyme. The highest mass fraction of total phenolic compounds in aqueous extracts (44,02 ± 5,38 mg GAE g-1) was obtained by refluxing, while the highest fraction of total phenolic compounds in the hydrolate (0,2 mg GAE g-1) was obtained with ultrasound-assisted extraction. In the extraction of phenolic compounds the choice of solvent and the applied pretreatments are shown to be important factors. The highest proportion of phenolic compounds was extracted using the ethanol-water solvent (1:1) and the xylanase enzyme.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:614387
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 on2020-07-15 11:15:31