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master's thesis
Izolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:975367
Breški, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Breški, M. (2023). Izolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:975367

Breški, Martina. "Izolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:975367

Breški, Martina. "Izolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:975367

Breški, M. (2023). 'Izolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:975367

Breški M. Izolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:975367

M. Breški, "Izolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:975367

Metadata
TitleIzolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima
Title (english)Isolation of phenolic compounds of blackcurrant leaf using accelerated solvent extraction
AuthorMartina Breški
MentorMaja Repajić (mentor)
MentorEna Cegledi (pomoć pri izradi, neposredni voditelj)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
Committee memberIvona Elez Garofulić (član povjerenstva)
Committee memberSandra Balbino (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj temperature (100, 125 i 150 °C), statičkog vremena ekstrakcije (5 i 10 min) te omjera otapala i biljnog materijala (20, 30 i 40 mL/g) tijekom ubrzane ekstrakcije otapalima na izolaciju fenolnih spojeva iz lista crnog ribiza. U dobivenim ekstraktima određen je udio ukupnih fenola i antioksidacijski kapacitet FRAP, DPPH i ABTS metodom. Udio ukupnih fenola određen je u rasponu 42,92-78,90 mg GAE/g s.t., antioksidacijski kapacitet određen FRAP metodom u rasponu 595,99-948,43 µmol TE/g s.t., DPPH metodom u rasponu 327,38-618,17 µmol TE/g s.t., dok je ABTS metodom određen u rasponu 579,40-1269,99 µmol TE/g s.t. Najviši udio ukupnih fenola izoliran je pri 150 °C/5 min/30 mL/g, pri čemu dobiveni ekstrakt karakterizira i visoka vrijednost antioksidacijskog kapaciteta.
Abstract (english)
The aim of this work was to examine the influence of temperature (100, 125 and 150 °C), static extraction time (5 and 10 min) and the ratio of solvent to plant material (20, 30 and 40 mL/g) during accelerated solvent extraction on the isolation of phenolic compounds from the blackcurrant leaf. In the obtained extracts, the content of total phenols and antioxidant capacity using the FRAP, DPPH and ABTS method were determined. The content of total phenols was determined in the range 42.92-78.90 mg GAE/g dm, the antioxidant capacity determined by the FRAP method in the range 595.99-948.43 µmol TE/g dm, by the DPPH method in the range 327.38-618.17 µmol TE/g dm, while it was determined by the ABTS method in the range 579.40-1269.99 µmol TE/g dm. The highest content of total phenols was isolated at 150 °C/5 min/30 mL/g, whereby the obtained extract was characterized by a high value of antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:975367
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 on2024-07-04 08:39:56