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undergraduate thesis
Utjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:960975
Tomšić, Antonija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

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Tomšić, A. (2020). Utjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:960975

Tomšić, Antonija. "Utjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:960975

Tomšić, Antonija. "Utjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:960975

Tomšić, A. (2020). 'Utjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:960975

Tomšić A. Utjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:960975

A. Tomšić, "Utjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:960975

Metadata
TitleUtjecaj ultrazvuka i kriogenog mljevenja na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače lana
Title (english)The effect of ultrasound and cryomill on the content of phenolic compounds and antioxidant activity of flaxseed press cake
AuthorAntonija Tomšić
MentorMarko Obranović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha rada bila je istražiti utjecaj ultrazvuka visokog intenziteta nakon predtretmana kriogenim mljevenjem na udio fenolnih spojeva i antioksidacijsku aktivnost ekstrakta pogače lana. Pogača je tretirana ultrazvukom visokog intenziteta (400 W, 24 kHz) pri amplitudama od 60 %, 80 % i 100 % u vremenu od 3, 6 i 9 minuta. Udio fenolnih spojeva u samljevenoj i liofiliziranoj pogači lana određen je HPLC tehnikom, a antioksidacijska aktivnost fenolnih spojeva određena je FRAP metodom. Najefikasnijim se pokazao tretman ultrazvukom visokog intenziteta pri amplitudi 100 % u vremenu od 6 minuta za ekstrakciju glukozida ferulinske kiseline i glukozida p-kumarinske kiseline, a za sekoizolarikirezinol diglukozid pri amplitudi 100 % u vremenu od 9 minuta. U ovom radu nije dokazana značajnija korelacija između porasta koncentracije ukupnih fenolnih spojeva i porasta antioksidacijske aktivnosti.
Abstract (english)
The aim of this study was to determine impact of high intensity ultrasound after pre-treatment with cryogenic milling on the content of phenolic compounds and antioxidant activity of flaxseed cake extract. The flaxseed cake was treated with high intensity ultrasound (400 W, 24 kHz) at amplitude of 60 %, 80 % and 100 % for 3, 6 and 9 minutes. Phenolic compounds were determined by high performance liquid chromatography and the antioxidant activity of phenolic compounds was determined by the FRAP method. The most effective treatment of high intensity ultrasound for the extraction of ferulic acid glucoside and p-coumaric acid glucoside proved to be at 100 % amplitude for 6 minutes, and for secoisolariciresinol diglucoside at 100 % amplitude for 9 minutes. No significant correlation was found between the increase in the concentration of total phenolic compounds and the increase in antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:960975
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
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 11:28:08