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undergraduate thesis
Utjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:639296
Jakoliš, Niko
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion

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

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Jakoliš, N. (2020). Utjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:639296

Jakoliš, Niko. "Utjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:639296

Jakoliš, Niko. "Utjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:639296

Jakoliš, N. (2020). 'Utjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:639296

Jakoliš N. Utjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:639296

N. Jakoliš, "Utjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:639296

Metadata
TitleUtjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana
Title (english)The effect of microwave-assisted extraction on the concentration of carotenoids in the oregano leaves
AuthorNiko Jakoliš
MentorFilip Šupljika (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Physical Chemistry and Corrosion)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj ekstrakcije potpomognute mikrovalnim zračenjem (MAE) na masenu koncentraciju ukupnih karotenoida, ksantofila i karotena u ekstraktima lišća origana. Ekstrakcija je provedena s 90 % vodenom otopinom metanola pri temperaturama od 35 °C, 40 °C, 45 °C i 50 °C te vremenu tretiranja od 3, 6 i 9 minuta. Masena koncentracija ukupnih karotenoida, ksantofila i karotena u ekstraktima lišća utvrđena je primjenom UV/VIS spektroskopije. Kao optimalni uvjeti za izolaciju pigmenata karotenoida iz listova origana primjenom MAE dobiveni su parametri: temepratura (50 °C) te vrijeme tretiranja (9 minuta ) .
Abstract (english)
The aim of this study was to investigate the influence of microwave-assisted extraction (MAE) to the mass concentration of total carotenoids, carotens and xantophylls in extracts of oregano leaves. Extraction was carried out with 90% aqueous methanol solution at extraction temperatures of 35 °C ,40 °C, 45 °C and 50 °C. Extraction time was 3, 6 and 9 minutes. The mass concentration of total carotenoids, carotens and xantophylls in leaves extracts was determined by UV/VIS spectroscopy. The optimum conditions for the isolation of carotenoids from oregano leaves using MAE are the extraction temperature of 50 °C and extraction time of 9 minutes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:639296
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 on2020-07-23 09:55:40