prikaz prve stranice dokumenta Izolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima
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master's thesis
Izolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:717923
Čupić, Anita
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

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Čupić, A. (2024). Izolacija fenolnih spojeva lista aronije 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:159:717923

Čupić, Anita. "Izolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:717923

Čupić, Anita. "Izolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:717923

Čupić, A. (2024). 'Izolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:717923

Čupić A. Izolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:717923

A. Čupić, "Izolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:717923

Metadata
TitleIzolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima
Title (english)Isolation of phenolic compounds of aronia leaves using accelerated solvent extraction
AuthorAnita Čupić
MentorVerica Dragović Uzelac (mentor)
MentorEna Cegledi (pomoć pri izradi, neposredni voditelj)
Committee memberMaja Repajić (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 drying Technologies and monitoring of biologically active compounds)
Zagreb
Defense date and country2024-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Istraživanje je provedeno s ciljem optimiranja uvjeta ekstrakcije (temperatura, vrijeme te omjer otapala i biljnog materijala) pri kojima se postiže učinkovitija ekstrakcija fenolnih spojeva iz lista aronije. Ekstrakti su proizvedeni primjenom ubrzane ekstrakcije otapalima uz primjenu 30 %-tne vodene otopine etanola kao ekstrakcijskog otapala, a u dobivenim ekstraktima određeni su ukupni fenoli i antioksidacijski kapacitet DPPH, FRAP i ABTS metodama. Optimalni uvjeti pri kojima je postignut najviši prinos fenolnih spojeva (80,01 mg/g suhe tvari lista aronije) su temperatura 150 °C, vrijeme ekstrakcije 5 min te omjer otapala i biljnog materijala 30 mL/g. Najviša vrijednost antioksidacijskog kapaciteta određena ABTS i FRAP metodama je dobivena pri temperaturi 150 °C, vremenu ekstrakcije 5 min te omjeru otapala i biljnog materijala 30 mL/g, dok je primjenom DPPH metode određena pri istoj temperaturi, vremenu ekstrakcije 10 min i omjeru otapala i biljnog materijala 40 mL/g.
Abstract (english)
The research was carried out with the aim of optimizing the extraction conditions (temperature, time and solvent/sample (SS) ratio) in which a more efficient extraction of phenolic compounds from chokeberry leaves is achieved. The extracts were produced using accelerated solvent extraction using a 30 % aqueous ethanol solution as an extraction solvent, and the total phenols and antioxidant capacity by the DPPH, FRAP and ABTS methods were determined in the obtained extracts. The optimal conditions under which the highest yield of phenolic compounds (80.01 mg/g dry weight of chokeberry leaf) was achieved were temperature of 150 °C, extraction time of 5 min and SS ratio of 30 mL/g. The highest value of antioxidant capacity determined by the ABTS and FRAP methods was obtained at a temperature of 150 °C, an extraction time of 5 min and a SS ratio of 30 mL/g, while using the DPPH method, the highest value of antioxidant capacity was determined at the same temperature, an extraction time of 10 min and a SS ratio of 40 mL/g.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:717923
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-10-24 09:19:29