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master's thesis
Predtretman ultrazvukom u ekstrakciji polisaharida iz smeđih algi Cystoseira barbata i Fucus virsoides
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:061579
Novak, Jelena
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

Novak, J. (2020). Predtretman ultrazvukom u ekstrakciji polisaharida iz smeđih algi Cystoseira barbata i Fucus virsoides (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:061579

Novak, Jelena. "Predtretman ultrazvukom u ekstrakciji polisaharida iz smeđih algi Cystoseira barbata i Fucus virsoides." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:061579

Novak, Jelena. "Predtretman ultrazvukom u ekstrakciji polisaharida iz smeđih algi Cystoseira barbata i Fucus virsoides." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:061579

Novak, J. (2020). 'Predtretman ultrazvukom u ekstrakciji polisaharida iz smeđih algi Cystoseira barbata i Fucus virsoides', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:061579

Novak J. Predtretman ultrazvukom u ekstrakciji polisaharida iz smeđih algi Cystoseira barbata i Fucus virsoides [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:061579

J. Novak, "Predtretman ultrazvukom u ekstrakciji polisaharida iz smeđih algi Cystoseira barbata i Fucus virsoides", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:061579

Metadata
TitlePredtretman ultrazvukom u ekstrakciji polisaharida iz smeđih algi Cystoseira barbata i Fucus virsoides
Title (english)Ultrasound pretreatment in extraction of polysaccharides from brown algae Cystoseira barbata AND Fucus virsoides
AuthorJelena Novak
MentorVerica Dragović Uzelac (mentor)
Committee memberZoran Herceg (predsjednik povjerenstva)
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 country2020-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Smeđe alge Cystoseira barbata i Fucus virsoides bogat su izvor bioaktivnih komponenata koje između ostalog čine i sulfatirani polisaharidi koji imaju pozitivan utjecaj na ljudsko zdravlje. Cilj ovog istraživanja bio je utvrditi utjecaj tretmana ultrazvukom na prinos ekstrakcije, koncentraciju sulfatnih grupa i ukupnih ugljikohidrata iz algi C. barbata i F. virsoides. Prije ekstrakcije polisaharida, predtretmanom acetonom i etanolom uklanjanjaju se interferirajući spojevi poput fenola i pigmenata čija je koncentracija određena. Za ekstrakciju polisaharida korištena su dva otapala (voda i 0,1 M HCl) i četiri metode ekstrakcije koje uključuju konvencionalnu ekstrakciju u trajanju od 3 sata, ekstrakciju potpomognutu ultrazvukom u trajanju od 30 minuta te konvencionalnu ekstrakciju uz predtretman ultrazvukom od 5 i 15 minuta. Dobiveni rezultati upućuju da predtretman ultrazvukom daje niži prinos polisaharida, veći stupanj degradacije alge, najveću koncentraciju sulfatnih grupa te najmanju koncentraciju ukupnih ugljikohidrata u usporedbi s konvencionalnom ekstrakcijom.
Abstract (english)
Brown algae Cystoseira barbata and Fucus virsoides are a rich source of bioactive components, which include sulfated polysaccharides that have a positive impact on human health. The aim of this study was to determine the effect of ultrasound treatment on extraction yield, concentration of sulfate groups and total carbohydrates from C. barbata and F. virsoides. Prior to polysaccharide extraction, interfering compounds such as phenols and pigments whose concentration has been determined are removed by the pretreatment with acetone and ethanol. Two solvents (water and 0.1 M HCl) and four extraction methods were used for polysaccharide extraction, including conventional extraction for 3 hours, ultrasound assisted extraction for 30 minutes and conventional extraction with ultrasound pretreatment for 5 and 15 minutes. The results indicate that ultrasound pretreatment gives lower polysaccharide yields, a higher algae degradation, the highest concentration of sulfate groups and the lowest total carbohydrates compared to conventional extraction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:061579
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 on2020-07-17 08:56:02