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master's thesis
Izolacija bioaktivnih spojeva ploda pasjeg trna primjenom ekstrakcije potpomognute mikrovalovima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:112615
Rnjak, Viktorija
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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Rnjak, V. (2021). Izolacija bioaktivnih spojeva ploda pasjeg trna primjenom ekstrakcije potpomognute mikrovalovima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:112615

Rnjak, Viktorija. "Izolacija bioaktivnih spojeva ploda pasjeg trna primjenom ekstrakcije potpomognute mikrovalovima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:112615

Rnjak, Viktorija. "Izolacija bioaktivnih spojeva ploda pasjeg trna primjenom ekstrakcije potpomognute mikrovalovima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:112615

Rnjak, V. (2021). 'Izolacija bioaktivnih spojeva ploda pasjeg trna primjenom ekstrakcije potpomognute mikrovalovima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:112615

Rnjak V. Izolacija bioaktivnih spojeva ploda pasjeg trna primjenom ekstrakcije potpomognute mikrovalovima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:112615

V. Rnjak, "Izolacija bioaktivnih spojeva ploda pasjeg trna primjenom ekstrakcije potpomognute mikrovalovima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:112615

Metadata
TitleIzolacija bioaktivnih spojeva ploda pasjeg trna primjenom ekstrakcije potpomognute mikrovalovima
Title (english)Isolation of bioactive compounds from sea buckthorn fruit using microwave assisted extraction
AuthorViktorija Rnjak
MentorIvona Elez Garofulić (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 country2021-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je optimirati parametre ekstrakcije potpomognute mikrovalovima (MAE) za izolaciju fenolnih spojeva i biljnih pigmenata iz ploda pasjeg trna (Hippophae rhamnoides L.) Ekstrakcija je provedena uz pomoć 70 %-tnog etanola kao otapala i pritom je ispitan utjecaj temperature (40, 60 i 80°C), snage mikrovalova (300, 500 i 700 W) i vremena ekstrakcije (5, 10 i 15 min) na masene udjele izoliranih spojeva. Maseni udjeli bioaktivnih spojeva određeni su spektrofotometrijski s prosječnim vrijednostima: ukupni fenoli (322,87 mg GAE 100 gˉ¹), klorofil a (2,53 mg 100 gˉ¹), klorofil b (6,27 mg 100 gˉ¹) i ukupni klorofili (8,80 mg 100 gˉ¹). Također, određena je antioksidacijska aktivnost FRAP metodom s prosječnom vrijednošću 2011,42 μmol TE 100 gˉ¹. Statističkom analizom utvrđeno je kako sva tri varirana parametra imaju statistički značajan (p ≤ 0,05) utjecaj na masene udjele bioaktivnih spojeva dok parametar snage jedini ima statistički značajan (p ≤ 0,05) utjecaj na vrijednosti antioksidacijske aktivnosti. Najveći prinos ukupnih fenola određen je u ekstraktu dobivenom pri 80°C/300 W/10 min, ukupnih klorofila u ekstraktu dobivenom pri 80°C/300 W/5min, dok je najviša antioksidacijska aktivnost određena u ekstraktu dobivenom pri 80°C/500 W/10 min.
Abstract (english)
The aim of this thesis was to optimize conditions for the isolation of phenolic compounds and plant pigments from sea buckthorn fruit (Hippophae rhamnoides L.) using microwave assisted extraction (MAE). The extraction was performed with a solvent of 70 % ethanol and the influence of temperature (40, 60 and 80°C), microwave power (300, 500 and 700 W) and extraction time (5, 10 and 15 min) on the mass fractions of isolated compounds was examined. Mass fractions of bioactive compounds were determined spectrophotometrically with average values: total phenols (322,87 mg GAE 100 gˉ¹), chlorophyll a (2,53 mg 100 gˉ¹), chlorophyll b (6,27 mg 100 gˉ¹) and total chlorophyll (8,80 mg 100 gˉ¹). In addition, the antioxidant activity was determined by FRAP assay with an average value of 2011,42 μmol TE 100 gˉ¹. Statistical analysis showed that all three varied parameters have a statistically significant (p ≤ 0,05) effect on mass fractions of bioactive compounds, while the power parameter alone has a statistically significant (p ≤ 0,05) effect on antioxidant activity. The highest yield of total phenols was obtained at 80°C/300 W/10 min, total chlorophyll at 80°C/300 W/5min, while the highest antioxidant activity was obtained at 80°C/500 W/10 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:112615
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-27 09:38:19