prikaz prve stranice dokumenta Utjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.)
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master's thesis
Utjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:092925
Menalo, Marijana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Menalo, M. (2016). Utjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:092925

Menalo, Marijana. "Utjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:092925

Menalo, Marijana. "Utjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:092925

Menalo, M. (2016). 'Utjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:092925

Menalo M. Utjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:092925

M. Menalo, "Utjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:092925

Metadata
TitleUtjecaj ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva trnine (Prunus spinosa L.)
Title (english)Influence of ultrasound assisted extraction on isolation of phenolic compounds from blackthorn (Prunus spinosa L.)
AuthorMarijana Menalo
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2016-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada je bio odrediti utjecaj ekstrakcije potpomognute ultrazvukom na ekstrakciju biološki aktivnih spojeva (ukupnih fenola, flavonoida, hidroksicimetnih kiselina i flavonola) iz cvijeta trnine (Pruni Spinosi Flos) pri čemu je ispitivan utjecaj sljedećih parametara: utjecaj vrste i polarnosti otapala (50 i 70 % -tne vodene otopine metanola i etanola), vremena trajanja ekstrakcije (3, 6 i 10 minuta), te amplitude (50, 75 i 100%). U ekstraktima dobivenim pri prethodno navedenim uvjetima određivani su ukupni fenoli, ukupni flavonoidi, ukupne hidroksicimetne kiseline i ukupni flavanoli spektrofotometrijski. Bolja učinkovitost ekstrakcije fenolnih spojava ostvarena je primjenom etanola kao otapala. Neovisno o vrsti otapala veće koncentracije fenolnih spojeva dobivene su primjenom otapala u kojemu je udio alkohola bio 70 %. Povećanjem vremena trajanja ekstrakcije i amplitude tijekom ekstrakcije utjecalo se na veće prinose fenolnih spojeva. Vrijeme trajanja ekstrakcije od 9 minuta i amplituda od 100% omogućilo je najveće prinose svih fenolnih spojeva osim hidroksicimetnih kiselina. Povećanje vremena trajanja ekstrakcije i povećanje amplitude nisu značajno utjecali na prinose hidroksicimetnih kiselina.
Abstract (english)
The objective of the study was to determine the effect of ultrasound assisted extraction (UAE) on the extraction of bioactive compounds (total phenols, flavonoids, hydroxycinnamic acids and flavonols) from blackthorn flower (Pruni Spinosi Flos) where the influence of the extraction parameters were explored: solvent type and polarity (50 and 70 % of aqueous methanol and ethanol, v/v), extraction time (3, 6 and 10 minutes), and the amplitudes (50, 75 and 100 %). In the obtained extracts total phenols, total flavonoids, hydroxycinnamic acid and total flavanols were determined spectrophotometrically. Better polyphenolic yields is obtained by ethanol solvent in which the alcohol content was 70 %. By increasing the extraction time and amplitude during extraction resulted in higher yields of phenolic compounds. Obtained results indicated that extraction at 9 minutes resulted with the highest yields of phenolic compounds.The extraction time of 9 minutes and amplitude of 100% allowed the highest yields of phenolic compounds other than hydroxycinnamic acid. By increasing the extraction time and ultrasound amplitude did not considerably affected the content of hydroxycinnamic acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:092925
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 In copyright icon
Created on2017-04-27 07:07:31