prikaz prve stranice dokumenta Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
  Download
PDF 1.27 MB
undergraduate thesis
Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:495703
Šeparović, Jelena
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

Šeparović, J. (2021). Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:495703

Šeparović, Jelena. "Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:495703

Šeparović, Jelena. "Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:495703

Šeparović, J. (2021). 'Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:495703

Šeparović J. Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:495703

J. Šeparović, "Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:495703

Metadata
TitleIzolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku
Title (english)Isolation of phenolic compounds of Laurus nobilis L. using accelerated solvent extraction with high pressure
AuthorJelena Šeparović
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 country2021-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je izolirati i odrediti udio ukupnih fenola i antioksidacijsku aktivnost bioaktivnih spojeva lovora (Laurus nobilis L.) metodom ubrzane ekstrakcije otapalima pri povišenom tlaku (ASE). Kao otapalo za ekstrakciju koristio se 50% etanol, te su ispitivani sljedeći parametri: temperatura(90°C, 120°C, 150°C), statičko vrijeme (5 min, 10 min) i broj ciklusa (1,2,3). U dobivenim ekstraktima provedena je spektrofotometrijska analiza u kojoj su rezultati pokazali kako povišenje temperature i dulje statičko vrijeme pozitivno utječu na prinos ukupnih fenola i antioksidacijsku aktivnost, dok povećanje broja ciklusa ima negativan utjecaj. Udio ukupnih fenola određen je u rasponu od 26,4±1,31 do 58,55±0,15 mg GAE/g, a antioksidacijska aktivnost u rasponima od 107,50±2,99 do 168,04±6,53 μmol TE/g. Najveća koncentracija ukupnih fenola dobivena je pri temperaturi 150 °C, statičkom vremenu 10 min i broju ciklusa 1, dok je najviša antioksidacijska aktivnost izmjerena pri temperaturi 150°C, statičkom vremenu 10 min, i broju ciklusa 2.
Abstract (english)
The aim of this thesis was to isolate and to determine total phenolic content and antioxidative activity of laurel (Laurus nobilis L.) leaves extract using high pressure accelerated solvent extraction. Ethanol (50%) was used as solvent, and parameters examinated were: temperature (90°C,120°C,150°C), static time (5 min,10 min) and cycle number (1,2,3). Results of spectrophotometric analysis conducted on isolated extracts showed that temperature elavation and static time pronlongation positively affected total phenolic content and antioxidative activity while higher cycle number had negative effect. Total phenolic content was measured in range of 26,4±1,31 do 58,55±0,15 mg GAE/g, while antioxidative activity was measured in range of 107,50±2,99 do 168,04±6,53 μmol TE/ g. The highest total phenolic content was determined in extract at 150 °C, static time 10 min, and cycle number 1. The highest antioxidative activity was determined in extract obtained at 150 °C, static time 10, and cycle number 2.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:495703
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 on2021-07-19 10:33:40