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undergraduate thesis
Primjena ekstrakcije potpomognute ultrazvukom za izolaciju fenolnih spojeva lovora
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:720825
Brezjan, Petra
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

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Brezjan, P. (2021). Primjena ekstrakcije potpomognute ultrazvukom za izolaciju fenolnih spojeva lovora (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:720825

Brezjan, Petra. "Primjena ekstrakcije potpomognute ultrazvukom za izolaciju fenolnih spojeva lovora." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:720825

Brezjan, Petra. "Primjena ekstrakcije potpomognute ultrazvukom za izolaciju fenolnih spojeva lovora." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:720825

Brezjan, P. (2021). 'Primjena ekstrakcije potpomognute ultrazvukom za izolaciju fenolnih spojeva lovora', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:720825

Brezjan P. Primjena ekstrakcije potpomognute ultrazvukom za izolaciju fenolnih spojeva lovora [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:720825

P. Brezjan, "Primjena ekstrakcije potpomognute ultrazvukom za izolaciju fenolnih spojeva lovora", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:720825

Metadata
TitlePrimjena ekstrakcije potpomognute ultrazvukom za izolaciju fenolnih spojeva lovora
Title (english)Application of ultrasound assisted extraction to isolate phenolic compounds from laurel
AuthorPetra Brezjan
MentorIvona Elez Garofulić (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 country2021-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Lovor je mediteranska biljka bogata biološki aktivnim spojevima, a posebice fenolnim spojevima koji značajno doprinose njegovom antioksidacijskom kapacitetu. Biološki aktivni spojevi se iz biljnog materijala izoliraju različitim postupcima ekstrakcije među kojima nove tehnike poput primjene ultrazvuka zauzimaju značajno mjesto. Cilj ovog rada bio je izolirati i odrediti ukupan udio fenolnih spojeva u ekstraktima lovorovog lista dobivenima ekstrakcijom potpomognutom ultrazvukom pri različitim uvjetima. Ekstrakcija je provedena uz 50%-tnu, 70%-tnu ili 100%-tnu amplitudu ultrazvuka kroz 5, 10 ili 15 minuta. Otapala koja su korištena za ekstrakciju su 50%-tni i 70%-tni etanol. Udio fenolnih spojeva određen je spektrofotometrijski te se ovisno o uvjetima ekstrakcije i primijenjenom otapalu kretao u rasponu od 7,90±0,40 do 26,69±1,01 mg GAE/ g uzorka. U dobivenim ekstraktima lovorovog lista FRAP metodom određen je i njihov antioksidacijski kapacitet u rasponu od 111,80±5,41 do 263,16±3,26 μmol TE/ g suhog uzorka. Najveća koncentracija fenolnih spojeva (26,69±1,01 mg GAE/ g uzorka) postignuta je ekstrakcijom pri amplitudi ultrazvuka od 50% tijekom 10 minuta uz 70%-tni etanol kao otapalo.
Abstract (english)
Laurel is a Mediterranean plant rich in biologically active compounds, specifically in phenolic compounds which significantly contribute to its antioxidant capacity. The biologically active compounds can be isolated from the plant material by various extraction methods, among which new techniques such as the application of ultrasound occupy a significant place. This study aimed to isolate and determine the total proportion of phenolic compounds in bay leaf extracts obtained by ultrasound assisted extraction with different parameters. Extraction was performed at 50%, 70% or 100% ultrasound amplitude for 5, 10 or 15 minutes. Solvents used for the extraction were 50% and 70% ethanol. The total proportion of phenolic compounds was determined spectrophotometrically and depending on the extraction conditions and the solvent used it ranged from 7.90±0.40 to 26.69±1.01 mg GAE / g sample. The antioxidant capacity of bay leaf extracts was determined by the FRAP method and it ranged from 111.80±5.41 to 263.16±3.26 μmol TE/ g dry sample. The highest concentration of phenolic compounds (26.69±1.01 mg GAE / g sample) was achieved at an amplitude of 50% for 10 minutes with 70% ethanol as solvent.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:720825
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 on2021-06-18 09:09:31