prikaz prve stranice dokumenta Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa
  Download
PDF 647.54 KB
undergraduate thesis
Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:077582
Tolić, Laura
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

Cite this document

Tolić, L. (2024). Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:077582

Tolić, Laura. "Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:077582

Tolić, Laura. "Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:077582

Tolić, L. (2024). 'Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:077582

Tolić L. Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:077582

L. Tolić, "Priprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:077582

Metadata
TitlePriprema i karakterizacija ekstrakta lavande u prirodnom niskotemperaturnom eutektičkom otapalu te ispitivanje njegovog utjecaja na stabilnost voćnih pločica na bazi komine grožđa
Title (english)Preparation and characterization of lavender extract in natural deep eutectic solvent and their influence on the stability of grape pomace based fruit bars
AuthorLaura Tolić
MentorIvana Radojčić Redovniković (mentor)
MentorManuela Panić (pomoć pri izradi, neposredni voditelj)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je pripremiti ekstrakte lavande u prirodnom niskotemperaturnom eutektičkom otapalu (NADES), okarakterizirati ekstrakt te ispitati njegov utjecaj na antioksidacijsku stabilnost na sobnoj temperaturi u sirovim kolačima na bazi suhog voća s dodatkom komine grožđa i datulje. Antioksidacijska svojstva ekstrakata ispitivana su DPPH i FRAP metodom. Koncentracije ukupnih polifenola određivane su pomoću Folin – Ciocalteu reagensa. NADES otapalo, u usporedbi s etanolom , bolje ekstrahira polifenole iz lavande. Prema DPPH testu, ekstrakti u NADES otapalu pokazuju veći antioksidacijski potencijal nego oni u etanolu, što je dijelom rezultat antioksidacijskog potencijala samog NADES otapala. Samo NADES otapalo ima dobar antioksidacijski potencijal najvjerojatnije zbog prisutnosti askorbinske kiseline. Dodatak NADES otapala s ekstraktom pokazuje pozitivan utjecaj na antioksidacijski potencijal voćnih pločica, što je potvrđeno različitim metodama, uključujući DPPH i FRAP.
Abstract (english)
The aim of this work was to prepare lavender extracts in a natural low-temperature eutectic solvent (NADES), characterize the extract and examine its influence on the antioxidant stability at room temperature in raw cakes based on dried fruit with the addition of grape pomace and dates. The antioxidant properties of the extracts were tested using the DPPH and FRAP methods. Concentrations of total polyphenols were determined using the Folin-Ciocalteu reagent. NADES solvent, compared to ethanol, better extracts polyphenols from lavender. According to the DPPH test, extracts in NADES solvent show higher antioxidant potential than those in ethanol, which is partly a result of the antioxidant potential of NADES solvent itself. Only NADES solvent has a good antioxidant potential, most likely due to the presence of ascorbic acid. The addition of NADES solvent with the extract shows a positive influence on the antioxidant potential of the fruit slices, which was confirmed by different methods, including DPPH and FRAP.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:077582
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-08-29 12:03:13