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undergraduate thesis
Ekstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:681559
Kolanović, David
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

Kolanović, D. (2020). Ekstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:681559

Kolanović, David. "Ekstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:681559

Kolanović, David. "Ekstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:681559

Kolanović, D. (2020). 'Ekstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:681559

Kolanović D. Ekstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:681559

D. Kolanović, "Ekstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:681559

Metadata
TitleEkstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka
Title (english)Ultrasound-assisted extraction of bioactive compounds from the carob (Ceratonia siliqua), the myrtle (Myrtus communis) and the lentisk (Pistacia lentiscus)
AuthorDavid Kolanović
MentorZoran Zorić (mentor)
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 country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti masene udjele fenolnih spojeva i pigmenata te antioksidacijski kapacitet u etil-acetatnim, acetonskim i etanolnim ekstraktima dobivenih iz plodova rogača, listova i plodova mirte i listova tršlje ultrazvukom potpomognutom ekstrakcijom. Ukupni fenoli, flavonoidi, hidroksicimetne kiseline, flavonoli i pigmenti određeni su spektrofotometrijski dok je antioksidacijski kapacitet određen ORAC metodom. Najveći prinos određen je u acetonskoj frakciji u svim uzorcima, a visok antioksidacijski kapacitet pokazali su ekstrakti svih biljaka osim ekstrakta rogača.
Abstract (english)
The aim of this study was to evaluate phenolic content and to determine antioxidant capacity in obtained ethyl acetate, ethanol and acetone extract from dry ground samples of carob pod, myrtle leaves and berries and mastic leaves using ultrasound-assisted extraction. Total phenolics, flavonoids, hydroxycinnamate acids, flavonols and pigments (chlorophylls and carotenoids) were analysed by spectrophotometric methods and antioxidant capacity by the ORAC method, respectively. The highest yield of total phenolic compounds was determined in the acetone fraction in all samples while the high antioxidant capacity was determined in extracts of all plants except carob pod.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:681559
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 on2020-10-26 10:41:55