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master's thesis
Ultrazvučna ekstrakcija proteina i fenolnih spojeva iz suhog lista šećerne repe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:267537
Oraščanin, Adna
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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Oraščanin, A. (2023). Ultrazvučna ekstrakcija proteina i fenolnih spojeva iz suhog lista šećerne repe (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:267537

Oraščanin, Adna. "Ultrazvučna ekstrakcija proteina i fenolnih spojeva iz suhog lista šećerne repe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:267537

Oraščanin, Adna. "Ultrazvučna ekstrakcija proteina i fenolnih spojeva iz suhog lista šećerne repe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:267537

Oraščanin, A. (2023). 'Ultrazvučna ekstrakcija proteina i fenolnih spojeva iz suhog lista šećerne repe', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:267537

Oraščanin A. Ultrazvučna ekstrakcija proteina i fenolnih spojeva iz suhog lista šećerne repe [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:267537

A. Oraščanin, "Ultrazvučna ekstrakcija proteina i fenolnih spojeva iz suhog lista šećerne repe", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:267537

Metadata
TitleUltrazvučna ekstrakcija proteina i fenolnih spojeva iz suhog lista šećerne repe
Title (english)Ultrasonic extraction of proteins and phenolic compounds from dry leaf of sugar beet
AuthorAdna Oraščanin
MentorAnet Režek Jambrak (mentor)
MentorJosipa Dukić (pomoć pri izradi, neposredni voditelj)
Committee memberAnita Slavica (predsjednik povjerenstva)
Committee memberMojca Čakić Semenčić (član povjerenstva)
Committee memberIgor Stuparević (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 country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
List šećerne repe čini glavni dio otpada u proizvodnji šećera, a budući da je bogat izvor proteina, fenolnih spojeva i antioksidansa, ima velik potencijal za iskorištenje u prehrambenoj industriji i kao alternativni izvor proteina. Cilj rada je utvrditi utjecaj ultrazvuka visokog intenziteta i konvencionalne toplinske ekstrakcije na prinos ukupnih fenolnih spojeva i proteina te na antioksidacijsku aktivnost spojeva u suhom listu šećerne repe. Spektrofotometrijski je utvrđeno da su prinosi fenolnih spojeva podjednaki u oba slučaja ekstrakcije, prinosi proteina i antioksidacijska aktivnost (DPPH metoda) viši su u slučaju ekstrakcije potpomognute ultrazvukom visokog intenziteta, dok je antioksidacijska aktivnost spojeva (FRAP metoda) viša u slučaju toplinske ekstrakcije proteina i fenolnih spojeva. Statističkom obradom u programu STATGRAPHICS utvrđen je statistički značajan utjecaj amplitude ultrazvuka na koncentraciju ekstrahiranih ukupnih proteina i antioksidacijsku aktivnost spojeva (FRAP). Utjecaj vremena tretiranja suhog lišća pri toplinskoj ekstrakciji ima statistički značajan utjecaj na koncentraciju ukupnih fenolnih spojeva, proteina i antioksidacijsku aktivnost spojeva (FRAP i DPPH).
Abstract (english)
Sugar beet leaf is the main part of the waste in sugar production and since it is a rich source of protein, phenolic compounds and antioxidants, it has great potential for use in the food industry and as an alternative source of protein. The aim of the work is to determine the influence of high-intensity ultrasound and conventional thermal extraction on the yield of total phenolic compounds and proteins and on antioxidant activity of compounds. It was determined spectrophotometrically that the yields of phenolic compounds are equal in both cases of extraction, protein yields and antioxidant activity compounds (DPPH method) are higher in the case of extraction assisted by high-intensity ultrasound, while antioxidant activity compounds (FRAP method) is higher in the case of thermal extraction of proteins and phenolic compounds. Statistical processing in the STATGRAPHICS program revealed a statistically significant influence of amplitude ultrasound on concentration of total proteins and antioxidant activity of compounds (FRAP). The influence of treatment time of dry leafs during thermal extraction has a statistically significant effect on concentration total phenolic compounds, proteins, antioxidant activity (FRAP and DPPH).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:267537
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-06-27 09:16:12