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master's thesis
Optimiranje uvjeta ubrzane ekstrakcije otapalima pri povišenom tlaku za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:144393
Peričić, Matea
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

Peričić, M. (2022). Optimiranje uvjeta ubrzane ekstrakcije otapalima pri povišenom tlaku za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:144393

Peričić, Matea. "Optimiranje uvjeta ubrzane ekstrakcije otapalima pri povišenom tlaku za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:144393

Peričić, Matea. "Optimiranje uvjeta ubrzane ekstrakcije otapalima pri povišenom tlaku za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:144393

Peričić, M. (2022). 'Optimiranje uvjeta ubrzane ekstrakcije otapalima pri povišenom tlaku za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:144393

Peričić M. Optimiranje uvjeta ubrzane ekstrakcije otapalima pri povišenom tlaku za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:144393

M. Peričić, "Optimiranje uvjeta ubrzane ekstrakcije otapalima pri povišenom tlaku za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:144393

Metadata
TitleOptimiranje uvjeta ubrzane ekstrakcije otapalima pri povišenom tlaku za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive
Title (english)Optimization of the accelerated solvent extraction conditions for the isolation of sterols and pentacyclic triterpenoids from nettle root
AuthorMatea Peričić
MentorMaja Repajić (mentor)
Committee memberVerica Dragović-Uzelac (predsjednik 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 country2022-01-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je optimirati uvjete ubrzane ekstrakcije otapalima pri povišenom tlaku (ASE) za izolaciju sterola i pentacikličkih triterpenoida iz korijena koprive. Varirani su temperatura (70 do 150 °C), statičko vrijeme ekstrakcije (5 do 15 min) i broj ciklusa ekstrakcije (2 do 4) pri čemu je prema Box–Behnken dizajnu s 5 centralnih točaka dobiveno 17 uzoraka lipidne frakcije. U svim uzorcima određen je prinos lipidne frakcije te je ispitan sastav sterola i pentacikličkih triterpenoida primjenom plinske kromatografije. Prinos lipidne frakcije određen je u rasponu od 0,39 do 1,63 %. Identificirano je ukupno 12 spojeva iz skupine sterola i pentacikličkih triterpenoida: kampesterol, kampestanol, stigmasterol, β-sitosterol, Δ5-avenasterol, cikloartenol, obtusifoliol, 24-metilen cikloartenol, citrostadienol, α-amirin, β-amirin i β-amirin acetat. Udio ukupnih sterola i pentacikličkih triterpenoida određen je u rasponu od 43,50 do 78,26 mg 100 gˉ¹, a najzastupljeniji spoj u svim uzorcima bio je β-sitosterol (prosječna vrijednost udjela 50,21 mg 100 gˉ¹). Rezultati statističke analize pokazali su da svi ispitani uvjeti ekstrakcije imaju značajan utjecaj na udio ukupnih sterola i pentacikličkih triterpenoida. Optimalni uvjeti ASE pri kojima se dobivaju najveći prinosi sterola i pentacikličkih triterpenoida izoliranih iz korijena koprive su 150°C/5 min/4 ciklusa.
Abstract (english)
The aim of this study was to optimize the conditions of accelerated solvent extraction (ASE) for the isolation of sterols and pentacyclic triterpenoids from nettle root. The temperature (70 to 150 °C), static extraction time (5 to 15 min) and number of extraction cycles (2 to 4) were varied and 17 samples of the lipid fraction were obtained according to the Box-Benkhen design with 5 central points. In all samples the yield of lipid fraction and the composition of sterols and pentacyclic triterpenoids by gas chromatography were determined. The yield of lipid fraction was determined in the range of 0.39 to 1.63%. A total of 12 compounds were identified from the group of sterols and pentacyclic triterpenoids: campesterol, campestanol, stigmasterol, β-sitosterol, Δ5-avenasterol, cycloartenol, obtusifoliol, 24-methylene cycloartanol, citrostadienol, α-amyrin, β-amyrin and β-amyrin acetate. The content of total sterols and pentacyclic triterpenoids ranged from 43.50 to 78.26 mg 100 gˉ¹, and the most abundant compound in all samples was β-sitosterol (mean content value 50.21 mg 100 gˉ¹). The results of statistical analysis showed that all studied extraction conditions had significant influence on the content of total sterols and pentacyclic triterpenoids. The optimal ASE conditions at which the highest yields of sterols and pentacyclic triterpenoids isolated from nettle root are obtained are 150 °C/5 min/4 cycles.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:144393
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-05-26 13:04:23