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undergraduate thesis
Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:777726
Šiptar, Paula
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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Šiptar, P. (2021). Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:777726

Šiptar, Paula. "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:777726

Šiptar, Paula. "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:777726

Šiptar, P. (2021). 'Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:777726

Šiptar P. Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:777726

P. Šiptar, "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:777726

Metadata
TitleUtjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve
Title (english)Solvents impact on total phenolic content of fig leaf extract
AuthorPaula Šiptar
MentorBranka Levaj (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 country2021-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je proučiti kako pojedina otapala (deionizirana voda, 40%-tni etanol, 96%-tni etanol) utječu na mikrovalovima potpomognutu ekstrakciju ukupnih fenolnih spojeva (mjerenih Folin-Ciocalteu metodom) listova smokve (9 sorti) te peteljke lista. Analizirani su listovi Miljske fige, Zimice, Panache, Fico della Madonne, Petrovače bijele, Sušioke, Bjelice, Petrovače crne, Šaraguje te peteljka lista nepoznate sorte. Najniži udjeli ukupnih fenola dobiveni su korištenjem 96%-tnog etanola. Udjeli ukupnih fenola u deioniziranoj vodi i 40%-tnom etanolu nisu bili bitno različiti. Izmjeren udio ukupnih fenola u ekstraktima peteljke znatno je manji nego u bilo kojem ekstraktu lista. Najmanji udio ukupnih fenola izmjeren je u lišću sorata Sušioka i Bjelica u vodenom i 40%-tnom etanolnom ekstraktu, odnosno u sortama Sušioka i Petrovača crna u 96%-tnom etanolnom ekstraktu. Neovisno o vrsti otapala, najveći udio ukupnih fenola izmjeren je u sortama Zimica i Fico della Madonna.
Abstract (english)
The aim of this study was to research influence of the solvents (deionized water, 40% ethanol and 96% ethanol) in the microwave assisted extraction on total phenolics (TP, by the Folin-Ciocalteau method) from the fig leaves (9 cultivars) and the leaf-stem. The leaves of Miljska figa, Zimica, Panache, Fico della Madonna, Petrovača bijela, Sušioka, Bjelica, Petrovača crna, Šaraguja and the leaf-stem of an unknown cultivar were analyzed. The lowest TP were obtained by 96% ethanol. TP in deionized water and 40% ethanol extracts was not noticeably different. In the leaf-stem extracts, TP was much lower than in any leaf-extract. The lowest TP was measured in the aqueous and 40% ethanolic extract of the cultivars Sušioka and Bjelica, as well as in the 96% ethanolic extract of the cultivars Sušioka and Petrovača crna. Disregarding the solvent, the highest TP was measured in the cultivars Zimica and Fico della Madonna.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:777726
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 on2021-09-27 08:54:45