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undergraduate thesis
Valorizacija sjemenki komine grožđa primjenom superkritičnog CO₂
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:521354
Šmic, Mihaela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

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Šmic, M. (2022). Valorizacija sjemenki komine grožđa primjenom superkritičnog CO₂ (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:521354

Šmic, Mihaela. "Valorizacija sjemenki komine grožđa primjenom superkritičnog CO₂." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:521354

Šmic, Mihaela. "Valorizacija sjemenki komine grožđa primjenom superkritičnog CO₂." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:521354

Šmic, M. (2022). 'Valorizacija sjemenki komine grožđa primjenom superkritičnog CO₂', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:521354

Šmic M. Valorizacija sjemenki komine grožđa primjenom superkritičnog CO₂ [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:521354

M. Šmic, "Valorizacija sjemenki komine grožđa primjenom superkritičnog CO₂", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:521354

Metadata
TitleValorizacija sjemenki komine grožđa primjenom superkritičnog CO₂
Title (english)Valorization of grape pomace seeds using supercritical CO₂
AuthorMihaela Šmic
MentorNatka Ćurko (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti utjecaj različitih parametara ekstrakcije superkritičnim CO₂ i to tlaka (300 i 500 bara), temperature (35, 45 i 55 °C) i protoka CO₂ (15, 30 i 45 g CO2 minˉ¹) na iskorištenja ekstrakcije ulja sjemenki komine grožđa. Također, istražen je i utjecaj navedenih parametara na antioksidacijski kapacitet ekstrahiranog ulja ORAC metodom. Istraživanje je provedeno na komini sorte Graševina, berba 2021. Dobiveni rezultati pokazali su kako među navedenim procesnim parametrima tlak, a zatim i protok CO₂ značajno utječu na iskorištenje ekstrakcije (%), kao i na antioksidacijski kapacitet ulja sjemenki grožđa. Najveće iskorištenje ekstrakcije (7,63 %) postignuto je pri tlaku od 500 bara, temperaturi od 35 °C te protoku od 30 g CO₂ minˉ¹. Najveći antioksidacijski kapacitet (429,62 μM Trolox ekvivalenta 100 gˉ¹ ulja) utvrđen je kod ulja ekstrahiranog pri uvjetima tlaka od 500 bara, temperature od 45 °C i protoka od 45 g CO₂ minˉ¹.
Abstract (english)
This study aimed to investigate the influence of different supercritical CO₂ extraction parameters; pressure (300 and 500 bar), temperature (35, 45 and 55 °C) and CO₂ flow (15, 30 and 45 g CO₂ minˉ¹) on the grape seed oil extraction yield (%). In addition, the influence of these parameters on the antioxidant capacity of the obtained oil extracts was also investigated using ORAC method. Study was conducted on Graševina pomace, vintage 2021. The obtained results showed that pressure, followed by CO₂ flow significantly affects extraction yield and antioxidant capacity of the obtained oils. The highest extraction yield (7.63 %) was achieved at conditions of 500 bar, 35 °C and 30 g CO₂ minˉ¹. The highest antioxidant capacity (429.62 μM Trolox equivalent 100 gˉ¹ oil) was observed in oil extracted at conditions of 500 bar, 45 °C and 45 g CO₂ minˉ¹.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:521354
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 on2022-11-15 11:22:13