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master's thesis
Izolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:699242
Jukić, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for drying Technologies and monitoring of biologically active compounds

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

Cite this document

Jukić, P. (2022). Izolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:699242

Jukić, Petra. "Izolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:699242

Jukić, Petra. "Izolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:699242

Jukić, P. (2022). 'Izolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:699242

Jukić P. Izolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 June 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:699242

P. Jukić, "Izolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:699242

Metadata
TitleIzolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom
Title (english)Isolation of bioactive compounds from sea buckthorn pomace using ultrasound assisted extraction
AuthorPetra Jukić
MentorSandra Pedisić (mentor)
Committee memberIvona Elez Garofulić (predsjednik povjerenstva)
Committee memberZoran Zorić (član povjerenstva)
Committee memberSandra Balbino (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for drying Technologies and monitoring of biologically active compounds)
Zagreb
Defense date and country2022-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti utjecaj parametara ekstrakcije potpomognute ultrazvukom (UAE): temperatura (35, 50 i 65 °C), snaga ultrazvuka (30, 60 i 90 %) i vrijeme ekstrakcije (10, 20 i 30 minuta) na udio fenolnih spojeva pogače pasjeg trna i antioksidacijski kapacitet (AK) dobivenih ekstrakata. Ukupni fenoli u ekstraktima određeni su spektrofotometrijskom, a AK ORAC metodom. Maseni udio ukupnih fenola u ekstraktima određen je u rasponu 983,56-1998,98 mg GAE/100 g s.tv., a AK u rasponu 6000,12-9485,00 μmol TE/100 g s.tv. Ekstrakcijski parametri imaju statistički značajan utjecaj na udio ukupnih fenola i AK. Optimalni uvjeti ekstrakcije bili su 50 °C/60 %/20 min. UPLC-MS/MS metodom u ekstraktu pogače pasjeg trna dobivenom pri optimalnim uvjetima određeni su flavonoli, hidroksibenzojeve kiseline, hidroksicimetne kiseline, flavoni i vitamin C, a najzastupljeniji spojevi bili su flavonoli izoramnetin-3-rutinozid, izoramnetin-3-heksozid i rutin.
Abstract (english)
The aim of this study was to determine the influence of the parameters of ultrasound-assisted extraction (UAE): temperature (35, 50 and 65 °C), ultrasonic power (30, 60 and 90 %) and extraction time (10, 20 and 30 min) on the phenolic content of sea buckthorn pomace and antioxidant capacity (AC) of the obtained extracts. The content of total phenols was determined spectrophotometrically and AC by the ORAC method. The mass fraction of total phenols in the extracts was determined in the range 983.56-1998.98 mg GAE/100 g dm and AC in the range of 6000.12-9485.00 μmol TE/100 g dm. The extraction parameters have a statistically significant effect on the content of total phenols and AC. The optimal extraction conditions were 50°C/60%/20 min. Flavonols, hydroxybenzoic acids, hydroxycinnamic acids, flavones and vitamin C were determined by the UPLC-MS/MS method in extract under optimal conditions and with the flavonols isorhamnetin-3-rutinoside, isorhamnetin-3-hexoside and rutin dominating.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:699242
Study programmeTitle: Food Technology; specializations in: Food Engineering
Course: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-23 11:28:16