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undergraduate thesis
Izolacija eteričnog ulja ružmarina (Rosmarinus officinalis L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:318152
Nikin, Lucija
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

Nikin, L. (2022). Izolacija eteričnog ulja ružmarina (Rosmarinus officinalis 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:159:318152

Nikin, Lucija. "Izolacija eteričnog ulja ružmarina (Rosmarinus officinalis 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:159:318152

Nikin, Lucija. "Izolacija eteričnog ulja ružmarina (Rosmarinus officinalis 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:159:318152

Nikin, L. (2022). 'Izolacija eteričnog ulja ružmarina (Rosmarinus officinalis 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:159:318152

Nikin L. Izolacija eteričnog ulja ružmarina (Rosmarinus officinalis 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:159:318152

L. Nikin, "Izolacija eteričnog ulja ružmarina (Rosmarinus officinalis 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:159:318152

Metadata
TitleIzolacija eteričnog ulja ružmarina (Rosmarinus officinalis L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima
Title (english)Extraction of rosemary essential oil (Rosmarinus officinalis L.) by hydrodistillation with the use of ultrasound and enzyme pretreatment
AuthorLucija Nikin
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 rada bio je ispitati utjecaj predtretmana ekstrakcije potpomognute ultrazvukom, enzimima (ksilanaza, pektinaza, celulaza, 1:1:1) te kombinaciju ova dva predtretmana na prinos eteričnog ulja ružmarina dobivenog vodenom destilacijom po Clevengeru. Utvrđeno je da ekstrakcija potpomognuta ultrazvukom (5 i 10 minuta) povećava prinos eteričnoga ulja do 50 %, dok kombinacija predtretmana ekstrakcijom potpomognutom ultrazvukom uz dodatak enzima doprinosi povećanu do 25 %. Nadalje, ispitivao se utjecaj navedenih predtretmana na maseni udio ukupnih fenola i antioksidacijsku aktivnost vodenih ostataka i hidrolata ružmarina. Primijenjeni predtretmani nisu značajno doprinijeli povećanju masenog udjela ukupnih fenola i antioksidacijske aktivnosti u vodenim ostacima. Nusprodukti vodene destilacije dobar su izvor fenolnih spojeva s dokazanom antioksidacijskom aktivnosti. U hidrolatima, predtretman ultrazvukom povećao je maseni udio ukupnih fenola, dok je predtretman ultrazvukom uz dodatak enzima povećao antioksidacijsku aktivnost. Primjena predtretmana ekstrakcije potpomognute ultrazvukom rezultira povećanjem prinosa eteričnog ulja već nakon 5 minuta te predstavlja ekonomski i ekološki prihvatljivi predtretman vodenoj destilaciji eteričnog ulja ružmarina.
Abstract (english)
The aim of the study was to examine the influence of ultrasound-assisted extraction, enzymeassisted extraction (xylanase, pectinase, cellulase, 1:1:1) and the combination of these two pretreatments on the yield of rosemary essential oil after Clevenger hydrodistillation. It was found that ultrasound-assisted extraction (5 and 10 minutes) increases yield of essential oil up to 50 %, while the combination of pretreatment with extraction assisted by ultrasound with the addition of enzymes contributes to an increase of up to 25%. Furthermore, the influence of the mentioned pretreatments on the total phenolic content and antioxidant activity of aqueous residues and hydrolates was examined. The applied pretreatments did not significantly contribute to the increase in the total phenolic content and antioxidant activity in the samples of aqueous residues. Byproducts of hydrodistillation are a good source of phenolic compounds with proven antioxidant activity. In hydrolates, ultrasound pretreatment increased the total phenolic content, while ultrasound pretreatment with the addition of enzymes increased the antioxidant activity. The use of ultrasound-assisted extraction pretreatment results in an increase in the yield of essential oil after only 5 minutes and represents an economically and environmentally acceptable method of extracting rosemary essential oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:318152
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 on2024-04-15 11:05:19