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undergraduate thesis
Izolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:936519
Blažević, Katja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

Cite this document

Blažević, K. (2022). Izolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:936519

Blažević, Katja. "Izolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:936519

Blažević, Katja. "Izolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:936519

Blažević, K. (2022). 'Izolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:936519

Blažević K. Izolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:936519

K. Blažević, "Izolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:936519

Metadata
TitleIzolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima
Title (english)Extraction of essential oil from basil (Ocimum basilicum L.) byhydrodistillation using ultra-sound-assisted extraction and enzymatic pretreatment
AuthorKatja Blažević
MentorMaja Dent (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2022-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog rada bio je izolirati eterično ulje bosiljka vodenom destilacijom po Clevengeru uz primjenu predtretmana. Vodenoj destilaciji prethodili su predtretmani ultrazvukom potpomognute ekstrakcije u različitim vremenskim intervalima (5, 10, 20, 30 i 40 minuta), predtretman enzimima (ksilanazapektinaza-celulaza, 1:1:1) i kombinacija predtretmana ultrazvukom potpomognute ekstrakcije i enzimima. Ispitano je kako navedeni predtretmani utječu na prinos eteričnog ulja bosiljka te su spektrofotometrijskim metodama ispitani maseni udjeli ukupnih polifenola i antioksidacijska aktivnost nusprodukata vodene destilacije bosiljka. Niti jedna od metoda predtretmana nije rezultirala povećanjem prinosa eteričnog ulja bosiljka, ali došlo je do promjene njegove boje. Primjena predtretmana rezultirala je povećanjem masenog udjela ukupnih polifenola i antioksidacijske aktivnosti u nusproduktima vodene destilacije u odnosu na negativnu kontrolu. Nusprodukti vodene destilacije dobar su izvor polifenola s dokazanom antioksidacijskom aktivnosti.
Abstract (english)
The purpose of this research was to isolate basil essential oil by Clavenger hydrodistillation with the application of pretreatment. Hydrodistillation was preceded by ultrasound-assisted extraction at different time intervals(5, 10, 20, 30 and 40 min), enzyme pretreatment (xylanase-pectinase-cellulase, 1:1:1) and a combination of ultrasound-assisted extraction and enzyme pretreatment. It was tested how the mentioned pretreatments affect the yield of basil essential oil and, using spectrophotometric methods, mass fractions of total polyphenolic content and antioxidant activity of by-products of water distillation of basil were tested. None of the previous methods resulted in an increase in the yield of basil essential oil, but there was a change in its colour. The application of pretreatment resulted in an increase in the mass fraction of total polyphenols and antioxidant activity in the by-products of water distillation compared to the negative control. By-products of water distillation are a good source of polyphenols with proven antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:936519
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-09 08:57:05