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master's thesis
Utjecaj ultrazvuka visokog intenziteta na prinos ukupnih fenola iz suhe kore rajčice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:361628
Gregorović, Romia
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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Gregorović, R. (2023). Utjecaj ultrazvuka visokog intenziteta na prinos ukupnih fenola iz suhe kore rajčice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:361628

Gregorović, Romia. "Utjecaj ultrazvuka visokog intenziteta na prinos ukupnih fenola iz suhe kore rajčice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:361628

Gregorović, Romia. "Utjecaj ultrazvuka visokog intenziteta na prinos ukupnih fenola iz suhe kore rajčice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:361628

Gregorović, R. (2023). 'Utjecaj ultrazvuka visokog intenziteta na prinos ukupnih fenola iz suhe kore rajčice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:361628

Gregorović R. Utjecaj ultrazvuka visokog intenziteta na prinos ukupnih fenola iz suhe kore rajčice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 March 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:361628

R. Gregorović, "Utjecaj ultrazvuka visokog intenziteta na prinos ukupnih fenola iz suhe kore rajčice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:361628

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta na prinos ukupnih fenola iz suhe kore rajčice
Title (english)Influence of high intensity ultrasound on the yield of total phenols from dry tomato peel
AuthorRomia Gregorović
MentorAnet Režek Jambrak (mentor)
MentorJosipa Dukić (pomoć pri izradi, neposredni voditelj)
Committee memberSven Karlović (predsjednik povjerenstva)
Committee memberVerica Dragović-Uzelac (član povjerenstva)
Committee memberJasenka Gajdoš Kljusurić (član povjerenstva)
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 country2023-07-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada je utvrditi utjecaj ultrazvučne ekstrakcije i konvencionalne ekstrakcije na prinos ukupnih fenola iz suhe kore rajčice. Tijekom ultrazvučne ekstrakcije praćena je promjena temperature kako bi se mogla izračunati ukupna snaga. Najveći prinos ukupnih fenola neposredno nakon tretmana postignut je ultrazvučnom ekstrakcijom i iznosio je 4,92 ± 0,56 mg/gs.tv. uz primjenu 100 %-tne amplitude, 9 minuta tretiranja i deionizirane vode kao otapala. Nakon 7. dana skladištenja najveći prinos ukupnih fenola također je postignut uz primjenu ultrazvučne ekstrakcije i iznosio je 4,86 ± 0,02 mg/gs.tv. uz amplitudu od 100 %, 6 minuta tretmana i udio etanola od 25 %. Najveća vrijednost ukupne snage iznosila je 59,22W pri 100 %-tnoj amplitudi, 9 minuta tretiranja i udjelu etanola od 25 %. U programu STATGRAPHICS napravljen je dizajn eksperimenta te su određeni statistički značajni parametri i optimalni uvjeti ekstrakcije.
Abstract (english)
The aim of this research is to determine the influence of ultrasound-assisted extraction and conventional extraction on the yield of total phenols from dry tomato peel. The temperature change was monitored during the ultrasound-assisted extraction in order to calculate the total power. The highest yield of total phenols immediately after treatment was 4.92 ± 0.56 mg/gs.tv., obtained by ultrasound-assisted extraction with an amplitude of 100 %, 9 minutes of treatment and deionized water as solvent. After the 7th day of storage, the highest yield of total phenols was 4.86 ± 0.02 mg/gs.tv., also obtained by ultrasound-assisted extraction with an amplitude of 100 %, 6 minutes of treatment and an ethanol content of 25%. The highest value of total power was 59.22W with an amplitude of 100 %, 9 minutes of treatment and an ethanol content of 25%. In the STATGRAPHICS program, the design of the experiment was made and statistically significant parameters together with optimal extraction conditions were determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:361628
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0) icon
Created on2024-06-20 13:28:44