prikaz prve stranice dokumenta Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae
  Download
PDF 1011.26 KB
master's thesis
Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:845517
Bila, Zoran
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

Cite this document

Bila, Z. (2020). Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:845517

Bila, Zoran. "Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:845517

Bila, Zoran. "Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:845517

Bila, Z. (2020). 'Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:845517

Bila Z. Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:845517

Z. Bila, "Fizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:845517

Metadata
TitleFizikalna i kemijska svojstva ekstrakata, mikrokapsula i emulzija biljaka iz porodice Lamiaceae
Title (english)Physical and chemical properties of extracts, microcapsules and emulsions of plants from the Lamiaceae family
AuthorZoran Bila
MentorDavor Valinger (mentor)
Committee memberAna Jurinjak Tušek (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U posljednje vrijeme u polju znanosti o hrani sve se više budi zanimanje za samoniklo ljekovito bilje, koje je dugo bilo značajno uglavnom samo u tradicionalnoj medicini. Ovo istraživanje je provedeno sa ciljem da se ispita kakav utjecaj na fizikalna i kemijska svojstva biljnih ekstrakata imaju postupci emulgiranja i mikroinkapsuliranja. Za pripremu ekstrakata korišteno je 5 biljaka iz porodice Lamiaceae: paprena metvica, matičnjak, kadulja, majčina dušica i lavanda. Početnim ekstraktima, ekstraktima vezanim na mikrokapsule, ekstraktima nakon adsorpcije i emulzijama ulja u vodenom ekstraktu ispitana su fizikalna svojstva te antioksidacijska aktivnost i udio polifenola. U većini ispitivanja antioksidacijske aktivnosti prema DPPH, FRAP i Briggs-Rauscher metodama utvrđena je najviša antioksidacijska aktivnost za matičnjak kao i najveći udio polifenola. Ista ispitivanja pokazala su najniže vrijednosti za ekstrakte majčine dušice, osim u slučaju Briggs-Rauscher metode, kada je najmanju antioksidacijsku aktivnost imao uzorak lavande. Osim izravnih određivanja spomenutih svojstava, korištena je i blisko-infracrvena spektroskopija u kombinaciji s umjetnim neuronskim mrežama kako bi se ustanovilo slaganje rezultata. Za ekstrakte prije i nakon adsorpcije model se pokazao kao pogodan za kvantitativnu procjenu obzirom da su vrijednosti koeficijenta determinacije iznosile više od 0,9.
Abstract (english)
Recently, in the field of food science, there has been an increasing interest in wild medicinal herbs, which have previously been significant mainly in traditional medicine. This study was conducted with the goal to examine what effect different procedures performed on plant extracts may have on physical and chemical properties. For the preparation of extracts, five plants of the Lamiaceae family were used: peppermint, lemon balm, sage, thyme and lavender. Initial extracts, microcapsule-bound extracts, post-adsorption extracts and emulsions of oil in the aqueous extract were tested for physical properties as well as antioxidant activity and polyphenol content. In most cases according to DPPH, FRAP and Briggs-Rauscher methods, the highest antioxidant activity was noted for lemon balm, as well as the highest content of polyphenols. The same tests showed the lowest values for thyme extracts, except in the case of the Briggs-Rauscher method, where the lavender sample had the lowest antioxidant activity. In addition to direct methods of determining mentioned properties, near-infrared spectroscopy was used in combination with artificial neural networks to define correlation between predicted and experimental values. For extracts before and after adsorption, the model proved to be suitable for quantitative evaluation since the values of the coefficient of determination were greater than 0.9.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:845517
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 on2021-01-13 13:39:56