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master's thesis
Kinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:922358
Kolanović, David
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

Kolanović, D. (2023). Kinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:922358

Kolanović, David. "Kinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:922358

Kolanović, David. "Kinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:922358

Kolanović, D. (2023). 'Kinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:922358

Kolanović D. Kinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:922358

D. Kolanović, "Kinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:922358

Metadata
TitleKinetika degradacije fenolnih spojeva u prahovima ekstrakta lišća lovora (Laurus nobilis L.) tijekom toplinske obrade
Title (english)Kinetics of degradation of phenolic compounds in bay leaf (Laurus nobilis L.) extract powders during heat treatment
AuthorDavid Kolanović
MentorZoran Zorić (mentor)
MentorErika Dobroslavić (pomoć pri izradi, neposredni voditelj)
Committee memberIvona Elez Garofulić (predsjednik povjerenstva)
Committee memberMaja Repajić (član povjerenstva)
Committee memberTomislava Vukušić Pavičić (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 country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj temperature, vremena toplinskog tretmana, upotrebe različitih nosača i njihovih kombinacija prilikom inkapsulacije fenolnih spojeva lišća lovora sušenjem raspršivanjem, na degradaciju fenolnih spojeva i pripadajuće kinetičke parametre te antioksidacijski kapacitet. Identifikacija i kvantifikacija fenolnih spojeva provedena je HPLC UV/Vis PDA analizom te su identificirani i kvantificirani fenolni spojevi podijeljeni u 4 grupe: pro(anto)cijanidini, flavan-3-oli, fenolne kiseline i flavonol-glikozidi. Antioksidacijski kapacitet određen je spektrofotometrijski pomoću DPPH i ABTS metode. Degradacija fenolnih spojeva slijedi kinetiku prvog reda te se pokazalo da su flavan-3-oli najnestabilnija grupa spojeva. Flavonol-glikozidi pokazali su se kao najstabilnija grupa polifenola kada se kao nosač koristio β-CD te β-CD:MD, dok su kod nosača β-CD:GA to bili proantocijanidini. Pokazalo se da što je veća temperatura i duže vrijeme toplinskog tretmana, to je veća degradacija fenolnih spojeva. Antioksidacijski kapacitet prahova bio je relativno stabilan tijekom cijelog toplinskog tretmana.
Abstract (english)
The aim of this study was to examine the influence of temperature, heat treatment time, the use of different carriers and their combinations during the encapsulation of phenolic compounds of bay leaves by spray drying, on the degradation of phenolic compounds and associated kinetic parameters and antioxidant capacity. Identification and quantification of phenolic compounds was carried out by HPLC UV/Vis PDA analysis. The antioxidant capacity was determined spectrophotometrically using the DPPH and ABTS method. Flavan-3-ols have been shown to be the most unstable group of compounds. Flavonol-glycosides, and proanthocyanidins proved to be the most stable group of polyphenols when β-CD, β-CD:MD, and β-CD:GA were used as carriers, respectively. It was shown that the higher the temperature and the longer the heat treatment time, the greater the degradation of phenolic compounds. The antioxidant capacity of the powders was relatively stable during the entire heat treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:922358
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 on2024-07-01 11:27:21