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master's thesis
Utjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:961135
Šuto, Marija
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

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Šuto, M. (2024). Utjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:961135

Šuto, Marija. "Utjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:961135

Šuto, Marija. "Utjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:961135

Šuto, M. (2024). 'Utjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:961135

Šuto M. Utjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:961135

M. Šuto, "Utjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:961135

Metadata
TitleUtjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane
Title (english)The influence of ultrasound-assisted extraction parameters on the isolation of the phenolic banana peel compounds
AuthorMarija Šuto
MentorIvona Elez Garofulić (mentor)
MentorErika Dobroslavić (pomoć pri izradi, neposredni voditelj)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
Committee memberMaja Repajić (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 country2024-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je odrediti optimalne parametre ekstrakcije potpomognute ultrazvukom (UAE) za izolaciju fenolnih spojeva iz kore banane (Musa spp.) te odrediti antioksidacijsku aktivnost ekstrakata. Ekstrakcija je provedena uz 30 %-tni etanol kao otapalo te su ispitani utjecaji omjera mase uzorka i volumena otapala (1:40, 1:50 i 1:60 g/mL), amplitude ultrazvuka (50, 75 i 100 %) i vremena ekstrakcije (5, 10 i 15 min). Maseni udjeli izoliranih spojeva određeni su spektrofotometrijski, a dobivene prosječne vrijednosti iznosile su za hidroksicimetne kiseline 140,02 mg CAE/100 g i flavonoide 58,35 mg QE/100 g. Antioksidacijska aktivnost određena je FRAP metodom s prosječnom vrijednošću 5,09 mmol TE/100 g i ABTS metodom 5,44 mmol TE/100 g. Najveći udjeli ukupnih hidroksicimetnih kiselina i flavonoida te antioksidacijska aktivnost određena FRAP metodom dobiveni su pri parametrima 1:60 g/mL/100 %/15 min koji su time utvrđeni kao optimalni uvjeti UAE za koru banane, dok je ABTS metoda pokazala drugačiji trend s optimalnim uvjetima 1:60 g/mL/ 75 %/ 10 min.
Abstract (english)
The aim of this study was to determine the optimal parametres of ultrasound-asssisted extraction (UAE) for the isolation of phenolic compounds from banana peel (Musa spp.) and to determine the antioxidant activity of the extracts. The extraction was carried out with 30% ethanol as a solvent and the effects of the ratio of sample mass to solvent (1:40, 1:50 and 1:60 g/mL), ultrasound amplitude (50, 75 and 100%) and extraction time (5, 10 and 15 min) were examined. The mass fractions of the isolated compounds were determined spectrophotometrically and the average values obtained for hydroxycinnamic acids were 140.02 mg CAE/100 g and flavonoids 58.35 mg QE/100 g. The antioxidant activity was determined by the FRAP method with an average value of 5.09 mmol TE/100 g and by the ABTS method 5.44 mmol TE/100 g. The highest yield of total hydroxycinnamic acids and flavonoids and the antioxidant activity determined by the FRAP method were obtained at parameters 1:60 g/mL/100%/15 min, which were determined as the optimal UAE conditions for banana peel, while the ABTS method showed a different trend with optimal parametres 1:60 g/mL/ 75%/ 10 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:961135
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-10-22 08:36:19