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undergraduate thesis
Utjecaj mikrovalnog zračenja na koncentraciju klorofila iz origana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:313937
Zrinski, Kristina
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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Zrinski, K. (2020). Utjecaj mikrovalnog zračenja na koncentraciju klorofila iz origana (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:313937

Zrinski, Kristina. "Utjecaj mikrovalnog zračenja na koncentraciju klorofila iz origana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:313937

Zrinski, Kristina. "Utjecaj mikrovalnog zračenja na koncentraciju klorofila iz origana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:313937

Zrinski, K. (2020). 'Utjecaj mikrovalnog zračenja na koncentraciju klorofila iz origana', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:313937

Zrinski K. Utjecaj mikrovalnog zračenja na koncentraciju klorofila 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:159:313937

K. Zrinski, "Utjecaj mikrovalnog zračenja na koncentraciju klorofila iz origana", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:313937

Metadata
TitleUtjecaj mikrovalnog zračenja na koncentraciju klorofila iz origana
Title (english)The effect of microwave radiation on the concentration of chlorophyll in oregano
AuthorKristina Zrinski
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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je ispitati kako ekstrakcija mikrovalnim zračenjem (MAE) utječe na masenu koncentraciju klorofila a i b iz usitnjenih listića origana. Ekstrakcija se provodila pri temperaturama od 35 °C, 40 °C, 45 °C, 50 °C i vremenskom periodu od 3, 6, i 9 minuta te je provedena u 90%-tnom metanolnom ekstraktu. Masena koncentracija klorofila a i b je utvrđena primjenom UV/VIS spektrofotometrije. Optimalni uvjeti dobiveni eksperimentalnim radom za izolaciju pigmenata klorofila a i b iz listića origana primjenom MAE su sljedeći: temperatura 50 °C i vrijeme tretiranja 9 minuta.
Abstract (english)
The aim of this study was to investigate how does microwave-assisted extraction (MAE) impacts on concentration of chlorophylls a and b from leaves of oregano. Extraction was conducted at temperatures of 35 °C, 40 °C, 45 °C and 50 °C in time period of 3, 6 and 9 minutes with 90% aqueous methanol solution. The mass concentration of chlorophylls a and b were determined by UV/VIS spectroscopy. The optimum conditions that were gotten from experimental work for the isolation of chlorophylls a and b from oregano leaves by MAE are temperature 50 °C and time period 9 minutes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:313937
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 on2020-10-14 13:09:36