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undergraduate thesis
Analitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:169075
Petek, Andreja
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

Petek, A. (2020). Analitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:169075

Petek, Andreja. "Analitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:169075

Petek, Andreja. "Analitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:169075

Petek, A. (2020). 'Analitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:169075

Petek A. Analitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:169075

A. Petek, "Analitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:169075

Metadata
TitleAnalitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave
Title (english)Analytical methods of isolation of functional ingredients from coffee by-products
AuthorAndreja Petek
MentorAntonela Ninčević Grassino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kava spada među najpopularnija pića današnjice. Tijekom proizvodnje kave i konzumacijom napitaka od kave gomila se velika količina nusproizvoda diljem svijeta. Glavni nusproizvodi su srebrna pokožica i talog zaostao nakon konzumacije napitka. Navedeni nusproizvodi bogati su izvor ugljikohidrata, lipida, proteina, fenolnih spojeva te minerala. S ciljem valorizacije nusproizvoda i smanjenja količine otpada nusproizvodi su pronašli primjenu u raznim industrijama, a uglavnom se koriste za ekstrakciju različitih funkcionalnih spojeva. Ekstrakcija čvrsto-kapljevito, Soxhlet ekstrakcija, ekstrakcija superkritičnim fluidima, mikrovalovima i ultrazvukom samo su neke od, u ovom radu, opisanih metoda njihove izolacije. Osim ekstrakcijskih tehnika opisane su i analitičke metode određivanja istih, a to su UV-Vis spektrofotometrija, plinska kromatografija, visoko specifična tekućinska kromatografija te atomska apsorpcijska spektrofotometrija.
Abstract (english)
Coffee is one of the most popular drinks nowadays. During coffee production and consumption of coffee beverages, a large amount of by-products are accumulated all around the world. The main by-products of coffee are silverskin and spent coffee ground. These by-products are a rich source of carbohydrates, lipids, proteins, phenolic compounds and minerals. With the aim of valorizing these by-products and reducing the amount of waste, by-products have found application in various industries and are mainly used for the extraction of different functional compounds. Solid-liquid extraction, Soxhlet extraction, supercritical fluid extraction, microwave- and ultrasound- assisted extractions are some of them described in this work for their isolation. Besides extraction techniques, the analytical methods for their determination are also described, e.g. UV-Vis spectrophotometry, gas chromatography, high-performance liquid chromatography and atomic absorption spectrophotometry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:169075
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-22 13:33:09