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master's thesis
Optimiranje procesa vodene destilacije za izolaciju eteričnog ulja sjemenki komorača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:029246
Tonković, 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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Tonković, P. (2021). Optimiranje procesa vodene destilacije za izolaciju eteričnog ulja sjemenki komorača (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:029246

Tonković, Petra. "Optimiranje procesa vodene destilacije za izolaciju eteričnog ulja sjemenki komorača." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:029246

Tonković, Petra. "Optimiranje procesa vodene destilacije za izolaciju eteričnog ulja sjemenki komorača." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:029246

Tonković, P. (2021). 'Optimiranje procesa vodene destilacije za izolaciju eteričnog ulja sjemenki komorača', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:029246

Tonković P. Optimiranje procesa vodene destilacije za izolaciju eteričnog ulja sjemenki komorača [Master's 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:159:029246

P. Tonković, "Optimiranje procesa vodene destilacije za izolaciju eteričnog ulja sjemenki komorača", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:029246

Metadata
TitleOptimiranje procesa vodene destilacije za izolaciju eteričnog ulja sjemenki komorača
Title (english)Optimization of hydrodistillation process for the isolation of fennel seeds essential oil
AuthorPetra Tonković
MentorMaja Repajić (mentor)
Committee memberVerica Dragović-Uzelac (član povjerenstva)
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 country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom radu optimiran je proces vodene destilacije za izolaciju eteričnog ulja iz sjemenki komorača. Varirani su omjer biljnog materijala i vode (1:10 do 1:30) te vrijeme destilacije (40 do 120 min) pri čemu je prema centralno-kompozitnom dizajnu s 5 centralnih točaka dobiveno 13 uzoraka eteričnog ulja kojima je određen prinos te je ispitan sastav primjenom plinske kromatografije s masenom spektrometrijom (GC-MS). Prinos eteričnog ulja kretao se u rasponu od 4,40 do 5,50 %. Identificirano je ukupno 18 hlapljivih spojeva iz skupine monoterpena (prosječna vrijednost 9,92 %), oksidiranih monoterpena (prosječna vrijednost 18,51 %), fenilpropanoida (prosječna vrijednost 71,09 %) i aromatskih aldehida (prosječna vrijednost 0,48 %). Najzastupljeniji spoj bio je trans-anetol (prosječna vrijednost 586,40 mg mL-1). Statistička analiza pokazala je da su ispitivani parametri destilacije imali statistički značajan utjecaj (p ≤ 0,05) na prinos i sastav eteričnog ulja. Veći prinos ulja postignut je primjenom duljeg vremena destilacije. Povećanje vremena destilacije utjecalo je na porast udjela trans-anetola pri nižim omjerima biljnog materijala i vode, dok je pri višim omjerima taj udio padao. Provedenim optimiranjem definirani su sljedeći optimalni parametri za dobivanje maksimalnog prinosa eteričnog ulja sjemenki komorača postupkom vodene destilacije: omjer biljnog materijala i vode 1:10 te vrijeme vodene destilacije 120 min.
Abstract (english)
In this study, the process of hydrodistillation for the isolation of fennel seeds essential oil was optimized. The ratio of plant material and water (1:10 to 1:30) and distillation time (40 to 120 min) were varied, where according to the central-composite design with 5 central points 13 samples of essential oil were obtained in which the yield and composition by gas cromatography mass spectrometry (GC-MS) were determined. The essential oil yield was determined in the range of 4.40 to 5.50 %. A total of 18 volatile compounds from the group of monoterpenes (average value 9.92%), oxygenated monoterpenes (average value 18.51%), phenylpropanoids (average value 71.09%) and aromatic aldehydes (average value 0.48%) were identified. The most abundant compound was trans-anethole (average value 586.40 mg mL-1). Statistical analysis showed that the examined parameters had a statistically significant effect (p ≤ 0.05) on the yield and composition of essential oil. Higher oil yield was achieved by applying a longer distillation time. Increase of distillation time affected the increase in the content of trans-anethole at lower ratios of plant material and water, while at higher ratios it decreased. The optimization defined the following optimal parameters for obtaining the maximum yield of fennel seed essential oil by hydrodistillation: the ratio of plant material and water 1:10 and the distillation time 120 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:029246
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-25 10:11:14