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master's thesis
Utjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:173836
Buha, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

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Buha, J. (2024). Utjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:173836

Buha, Jelena. "Utjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:173836

Buha, Jelena. "Utjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:173836

Buha, J. (2024). 'Utjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:173836

Buha J. Utjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:173836

J. Buha, "Utjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:173836

Metadata
TitleUtjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.)
Title (english)The influence of enzymatic extraction on the chemical composition of the olive leaf (Olea europea L.)
AuthorJelena Buha
MentorMaja Dent (mentor)
Committee memberTonči Rezić (predsjednik povjerenstva)
Committee memberAntonela Ninčević Grassino (član povjerenstva)
Committee memberTomislav Bosiljkov (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
List masline predstavlja količinski najveći otpad tijekom rezidbe i branja maslina, a sadrži visoke udjele biološki aktivnih spojeva. Problem otpada nastoji se riješiti iskorištenjem lista masline s ciljem dobivanja novih proizvoda. Jedan od mogućih riješenja problema je primjena enzimom potpomognute ekstrakcije pri optimalnim procesnim parametrima kao ekološki prihvatljive metode ekstrakcije. Cilj rada bio je uz pomoć enzimske ekstrakcije enzimom celulaze ekstrahirati maksimalne količine ukupnih šećera i ukupnih fenolnih spojeva iz lista masline te odrediti antioksidacijsku aktivnost dobivenih ekstrakta DPPH metodom. Primjenom enzima celulaze su dobiveni veći maseni udjeli ukupnih šećera i ukupnih fenolnih spojeva u odnosu na ekstrakciju bez enzima. Najveći maseni udio ukupnih šećera dobiven je enzimskom ekstrakcijom uz dodatak celulaze od 2 % (w/v) u pročišćenoj vodi (11,669 %), ukupnih fenola u limunskom puferu uz dodatak celulaze od 2,5 % (w/v) (1287,017 mg GAE/100 g). U dobivenim ekstraktima određena je antioksidacijka aktivnost DPPH metodom gdje je najveća antioksidacijska aktivnost određena u ekstraktu dobivenom limunskim puferom, uz dodatak celulaze od 2,5 % (w/v).
Abstract (english)
The olive leaf represents the largest quantity of waste during pruning and harvesting of olives and contains high levels of biologically active compounds. The problem of waste is being addressed by utilizing olive leaves to create new products. One potential solution is the application of enzyme-assisted extraction under optimal process parameters as an environmentally friendly extraction method. The aim of this study was to extract the maximum amounts of total sugars and total phenolic compounds from olive leaves using cellulase enzyme-assisted extraction and to determine the antioxidant activity of the obtained extracts using the DPPH method. The application of cellulase enzyme resulted in higher yields of total sugars and total phenolic compounds compared to extraction without the enzyme. The highest yield of total sugars was obtained through enzyme-assisted extraction with the addition of 2 % (w/v) cellulase in purified water (11.669 %), while the highest yield of total phenols was obtained in citrate buffer with the addition of 2.5% (w/v) cellulase (1287.017 mg GAE/100 g). The antioxidant activity of the obtained extracts was confirmed using the DPPH method, where the highest antioxidant capacity was determined in the extract obtained with citrate buffer and 2.5 % (w/v) cellulase.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:173836
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 on2024-10-24 10:11:50