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master's thesis
Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:380451
Đebro, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

Cite this document

Đebro, M. (2024). Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:380451

Đebro, Matea. "Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:380451

Đebro, Matea. "Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:380451

Đebro, M. (2024). 'Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:380451

Đebro M. Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:380451

M. Đebro, "Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:380451

Metadata
TitleUtjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa
Title (english)Effect of ultrasound pretreatment and cold pressing on the composition of polyphenolic compounds in grape seed oil
AuthorMatea Đebro
MentorNatka Ćurko (mentor)
MentorFilip Dujmić (pomoć pri izradi, neposredni voditelj)
MentorKatarina Perić (pomoć pri izradi, neposredni voditelj)
Committee memberMladen Brnčić (predsjednik povjerenstva)
Committee memberMarina Tomašević (član povjerenstva)
Committee memberFilip Dujmić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2024-10-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada bio je istražiti utjecaj ultrazvučnog predtretmana sjemenki komine grožđa sorte Graševina na polifenolni sastav ulja. Uzorci su tretirani u ultrazvučnoj kupelji primjenom frekvencije 37 i 80 kHz tijekom 30 i 90 min. Koncentracije pojedinačnih polifenolnih spojeva, ukupnih flavonida i neflavonoida određene su primjenom tekućinske kromatografije ultra visoke djelotvornosti (UPLC-DAD). Primjena ultrazvučnih predtretmana značajno je utjecala na povećanje koncentracije polifenolnih spojeva (p < 0,05). Produljenje vremena tretiranja pri frekvenciji od 80 i 37 kHz značajno je utjecalo na povećanje ukupnih flavonoida i neflavonoida te većine pojedinačnih polifenolnih spojeva. Primjena frekvencije od 37 kHz pokazala se učinkovitijom od frekvencije od 80 kHz. Ultrazvučni predtretman od 37 kHz i 90 min rezultirao je značajno većim koncentracijama ukupnih neflavonoida i flavonoida te hidroksibenzojeve kiseline, ferulinske kiseline, (-)-epikatehina, procijanidina B1, kvercetina i miricetina od predtretmana frekvencije 80 kHz i 90 min (p < 0,05).
Abstract (english)
The aim of this study was to investigate the effect of ultrasonic pretreatment of Graševina grape pomace seeds on the grape seed oil polyphenolic composition. The samples were treated in an ultrasonic bath at frequencies of 37 and 80 kHz for 30 and 90 min. Concentrations of individual polyphenolic compounds, total flavonoids and nonflavonoids were determined using ultra high performance liquid chromatography (UPLC-DAD). The application of ultrasonic pretreatments significantly increased the concentration of polyphenolic compounds (p < 0.05). Extending the treatment duration at 80 and 37 kHz significantly increased the total flavonoids, nonflavonoids and most individual polyphenolic compounds. The 37 kHz frequency was found to be more effective than the 80 kHz frequency. Ultrasonic pretreatment at 37 kHz for 90 min resulted in significantly higher concentrations of total nonflavonoids, flavonoids, hydroxybenzoic acid, ferulic acid, (-)-epicatechin, procyanidin B1, quercetin and myricetin compared to pretreatment at 80 kHz for 90 min (p < 0.05).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:380451
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 on2024-11-07 12:27:51