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undergraduate thesis
Enzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:151585
Supičić, Alen
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

Supičić, A. (2022). Enzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:151585

Supičić, Alen. "Enzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:151585

Supičić, Alen. "Enzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:151585

Supičić, A. (2022). 'Enzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:151585

Supičić A. Enzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:151585

A. Supičić, "Enzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:151585

Metadata
TitleEnzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje
Title (english)Enzymatic and ultrasonic extraction of sage phenolic compounds
AuthorAlen Supičić
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 country2022-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Kadulja (Salvia officinalis L.) je biljka bogata polifenolnim spojevima. U ovome radu se istraživao kakav utjecaj ima enzimski predtretman listova kadulje (ksilanaza, celulaza, pektinaza i kombinacija sva tri enzima (1:1:1, koncentracija 0,2 i 2 mg/mL u 0,05M citratnom puferu pri pH=6,5, pri 40 ˚C tijekom 1 i 4 sata te ultrazvučna ekstrakcija pri snazi 200 W, i vremenu ekstrakcije od 5 minuta na maseni udio ukupnih polifenola. Otapala koja su se koristila kod ultrazvučne ekstrakcije su vodene otopine: etanola, metanola i acetona (1:1, v/v). Maseni udjeli ukupnih polifenola u ekstraktima nakon ultrazvučne ekstrakcije određeni su spektrofotometrijskom metodom koja se temelji na kolornoj reakciji fenola s Folin- Ciocâlteu reagensom. Za statističku obradu razultata korištena je analiza varijanci (ANOVA) i Tukeyev test. Statističkom obradom dobivenih rezultata može se zaključiti da predtretman pektinazom značajno doprinosi povećanju masenog udjela ukupnih polifenola u odnosu na druge enzime. Također, postoji trend povećanja masenih udjela ukupnih polifenola u ekstraktima s povećanjem koncentracije enzima i vremena trajanja predtretmana s 1 sat na 4 sata. Najveći maseni udjel ukupnih polifenola u ekstraktu kadulje je određen u uzorku gdje se kao otapalo za ultrazvučnu ekstrakciju koristila vodena otopina metanola (1:1, v/v), a kao enzim za predtretman pektinaza (19,79 mg GAE/g suhe biljke).
Abstract (english)
The common sage (Salvia officinalis L.) is a plant rich in polyphenolic compounds. This study investigated the effect of an enzymatic pretreatment of the common sage using xylanase, cellulase, pectinase and a combination of all three enzymes (1:1:1), in concentrations of 0.2 and 2 mg/mL in 0.05M citrate buffer at pH 6.5 and 40 ˚C during either 1 or 4 hours, as well as of a subsequent ultrasonic extraction using 200W, 5 min extraction time on the mass fraction of total polyphenols. Solvents used in the ultrasonic extraction were aqueous ethanol, methanol and acetone solutions (1:1, v/v). Total polyphenol mass fractions after the ultrasonic extraction were spectrophotometrically, based on a color reaction of phenols with the Folin-Ciocâlteu reagent. Analysis of variance (ANOVA) and Tukey's test were used for statistical analysis of the results. The pretreatment with pectinase significantly contributes to the increase in the total polyphenol mass fraction, compared to other enzymes. Also, there is a trend of increasing the total polyphenol mass fractions using increased enzyme concentrations and increasing pretreatment duration from 1 to 4 hours. The highest total polyphenol mass fraction using the ultrasonic extraction was found when aqueous methanol solution (1:1, v/v) was used as the solvent, and pectinase was used as the pretreatment enzyme (19.79 mg GAE/g of dry plant).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:151585
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-11 08:32:05