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undergraduate thesis
Ultrazvučno potpomognuta ekstrakcija biološko aktivnih komponenti iz lista šećerne repe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:230376
Šarić, Nina
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

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Šarić, N. (2023). Ultrazvučno potpomognuta ekstrakcija biološko aktivnih komponenti iz lista šećerne repe (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:230376

Šarić, Nina. "Ultrazvučno potpomognuta ekstrakcija biološko aktivnih komponenti iz lista šećerne repe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:230376

Šarić, Nina. "Ultrazvučno potpomognuta ekstrakcija biološko aktivnih komponenti iz lista šećerne repe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:230376

Šarić, N. (2023). 'Ultrazvučno potpomognuta ekstrakcija biološko aktivnih komponenti iz lista šećerne repe', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:230376

Šarić N. Ultrazvučno potpomognuta ekstrakcija biološko aktivnih komponenti iz lista šećerne repe [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:230376

N. Šarić, "Ultrazvučno potpomognuta ekstrakcija biološko aktivnih komponenti iz lista šećerne repe", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:230376

Metadata
TitleUltrazvučno potpomognuta ekstrakcija biološko aktivnih komponenti iz lista šećerne repe
Title (english)Ultrasound assisted extraction of biologically active components from sugar beet leaves
AuthorNina Šarić
MentorAnet Režek Jambrak (mentor)
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 country2023-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Primjenom ultrazvuka i toplinskog tretmana, ekstrahirani su ukupni proteini i polifenoli iz sušenih listova šećerne repe uz otopinu pepela i vode kao ekstrakcijsko otapalo. Koncentracije ukupnih proteina i polifenola određene su spektrofotometrijskim metodama. Ekstraktima je također određena i antioksidacijska aktivnost FRAP i DPPH metodom, električna vodljivost i pH vrijednost. Najviši prinos ukupnih proteina je 120,12±1,94 mg BSA/g s.tv. pri amplitudi od 50% i vremenu tretiranja od 9 minuta. Statističkom obradom u programu STATGRAPHICS ispitan je utjecaj amplitude i vremena tretiranja na ukupne proteine i polifenole, antioksidacijsku aktivnost određenu FRAP i DPPH metodom, pH i električnu vodljivost. Utvrđen je statistički značajan utjecaj (p<0,05) vremena tretiranja na izlazne vrijednosti ukupnih proteina, ukupnih polifenola, pH te električnu vodljivost. Utjecaj vremena tretiranja toplinske ekstrakcije na izlazne parametre, ispitan analizom varijance, statistički je značajan za izlazne vrijednosti ukupnih proteina, polifenola, vrijednost antioksidacijske aktivnosti određene FRAP i DPPH metodom.
Abstract (english)
By means of high-power ultrasound and heat treatment, total proteins and polyphenols were extracted from dried sugar beet leaves with a solution composed of ash and water as solvent. Concentrations of total proteins and polyphenols were measured using spectrophotometric methods. In the obtained extracts, antioxidant activity (DPPH and FRAP method), pH value and electrical conductivity were also determined. The highest yield of total proteins was 120.12±1.94 mg BSA/gs.tv. at an amplitude of 50% and a treatment time of 9 minutes. Statistical analysis in the STATGRAPHICS program examined the effect of amplitude and treatment time on total proteins, polyphenols, antioxidant activity, pH and electrical conductivity. A statistically significant influence (p<0,05) of the treatment time on the output values of total proteins, polyphenols, pH and electrical conductivity was determined. The influence of thermal extraction treatment time on the output parameters, examined by analysis of variance, is statistically significant for total proteins, polyphenols, and the value of antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:230376
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 on2024-04-22 11:16:51