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master's thesis
Održiva mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:063622
Jukić, Anita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Jukić, A. (2022). Održiva mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:063622

Jukić, Anita. "Održiva mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:063622

Jukić, Anita. "Održiva mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:063622

Jukić, A. (2022). 'Održiva mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:063622

Jukić A. Održiva mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:063622

A. Jukić, "Održiva mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:063622

Metadata
TitleOdrživa mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave
Title (english)Microwave assisted extraction of proteins and bioactive compounds from coffee byproducts
AuthorAnita Jukić
MentorAnet Režek Jambrak (mentor)
Committee memberMojca Čakić Semenčić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2022-03-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedena je mikrovalna ekstrakcija polifenola i proteina iz uzoraka pokožice kave uz deioniziranu vodu kao otapalo. Izmjereni udio ukupnih polifenola je bio od 556,3969 do 677,8111 mg EGK (ekvivalent galne kiseline)/100 g, a koncentracija proteina 0,5213 do 0,7734 mg/L. Optimizirani su uvjeti ekstrakcije i ispitan je utjecaj snage mikrovalova i vremena ekstrakcije na udio ekstrahiranih polifenola i proteina. Podaci su obrađeni u programu STATGRAPHICS pri čemu su statistički značajni podaci s p-vrijednošću <0,05. Za ekstrakciju ukupnih polifenola ni jedan od ispitivanih parametara se nije pokazao kao statistički značajan, dok su za koncentraciju ukupnih proteina značajna oba parametra te njihov međuodnos. Optimalni parametri za mikrovalnu ekstrakciju ukupnih polifenola i proteina su snaga 135,74 W i vrijeme 3,0 minuta. Analizom proteina određena je prosječna masa i aminokiselinski sastav proteina gdje je utvrđena najveća masa proteina od 70,2 kDa, a najmanja 15,7 kDa. Protein s masom 15,7 kDa je karakteriziran kao protein koji sadrži Barwinovu domenu.
Abstract (english)
Microwave assisted extraction of polyphenols and proteins from coffee silverskin was performed with deionized water as solvent. Mass concentration of polyphenols ranged from 556.3969 to 677,8111 mg GAE/100 g and proteins between 0.5213 and 0.7734 mg/L. Extraction conditions were optimized and the influence of microwave power and extraction time was investigated. Data were analyzed in the STATGRAPHICS program. For the extraction of total polyphenols neither microwave power nor time were proven to be statistically significant (p-value <0.05), while both parameters and their interrelationship were significant for the extraction of total proteins. The optimal parameters for microwave extraction of total polyphenols and proteins are 135.74 W power and extraction time of 3.0 minutes. Protein analysis determined their average mass and amino acid composition. The highest measured protein mass was 70.2 kDa and the lowest 15.7 kDa. Protein with a mass of 15.7 kDa was characterized as a Barwin domain protein.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:063622
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog 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 on2022-05-27 09:33:42