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master's thesis
Utjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost kore banane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:333030
Pavić, Rina
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

Pavić, R. (2024). Utjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost kore banane (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:333030

Pavić, Rina. "Utjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost kore banane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:333030

Pavić, Rina. "Utjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost kore banane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:333030

Pavić, R. (2024). 'Utjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost 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:159:333030

Pavić R. Utjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost 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:159:333030

R. Pavić, "Utjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost 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:159:333030

Metadata
TitleUtjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost kore banane
Title (english)The influence of microwave-assisted extraction parameters on the content of phenolic compounds and antioxidant actvity of banana peel
AuthorRina Pavić
MentorIvona Elez Garofulić (mentor)
MentorErika Dobroslavić (pomoć pri izradi, neposredni voditelj)
Committee memberMaja Repajić (predsjednik povjerenstva)
Committee memberVerica Dragović-Uzelac (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 country2024-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja bio je odrediti optimalne parametre ekstrakcije potpomognute mikrovalovima (MAE) za izolaciju ukupnih hidroksicimetnih kiselina (THA) i flavonoida (TF) iz kore banane te odrediti antioksidacijsku aktivnost (AOA) tih ekstrakata. Kao otapalo korištena je 30 %-tna vodena otopina etanola u različitim omjerima (1:40, 1:50 i 1:60 g/mL), a varirani su i temperatura (40, 60 i 80 °C) i vrijeme ekstrakcije (5, 10 i 15 min). Prosječna vrijednost THA bila je 109,52 mg CGA/100 g, TF 35,63 mg QCT/100 g, AOA 6,55 mmol/100 g kod FRAP metode, a 5,98 mmol/100 g kod ABTS metode. Utvrđena optimalna temperatura za maksimalne prinose THA i TF je 40 °C, uz ekstrakcijsko vrijeme 5 minuta te omjer uzorka i otapala 1:50 g/mL. Optimalna temperatura za maksimalnu AOA mjerenu FRAP metodom je 60 °C, a za ABTS 80 °C, uz omjer uzorka i otapala 1:50 g/mL i ekstrakcijsko vrijeme 5 minuta za FRAP i ABTS.
Abstract (english)
The aim of this study was to determine the optimal parameters for microwave-assisted extraction (MAE) to isolate total hydroxycinnamic acids (THA) and flavonoids (TF) from banana peel and assess the antioxidant activity (AOA) of these extracts. A 30% aqueous ethanol solution was used as the solvent in various ratios (1:40, 1:50 and 1:60 g/mL), with variations in temperature (40, 60, and 80 °C) and extraction time (5, 10, and 15 min). The average THA content was 109.52 mg CGA/100 g, TF was 35.63 mg QCT/100 g, and AOA was 6.55 mmol/100 g (FRAP method) and 5.98 mmol/100 g (ABTS method). The optimal conditions for maximum THA and TF yield were 40 °C, 5 min and a 1:50 g/mL solvent ratio. For AOA, the optimal conditions were: 60 °C with a 1:40 g/mL ratio (FRAP), and 80 °C with a 1:50 ratio (ABTS), with 5 min extraction time (FRAP and ABTS).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:333030
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 08:47:04