prikaz prve stranice dokumenta Utjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga
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master's thesis
Utjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:774746
Čagalj, Mia
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

Čagalj, M. (2015). Utjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:774746

Čagalj, Mia. "Utjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:774746

Čagalj, Mia. "Utjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:774746

Čagalj, M. (2015). 'Utjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:774746

Čagalj M. Utjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:774746

M. Čagalj, "Utjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:774746

Metadata
TitleUtjecaj ekstrakcije mikrovalovima na izolaciju ukupnih fenola i hidroksicimetnih kiselina cvijeta i lista gloga
Title (english)The influence of microwave assisted extraction on the isolation of total phenols and hydroxycinnamic acids from the flower and leaf of hawthorn
AuthorMia Čagalj
MentorVerica Dragović Uzelac (mentor)
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 country2015-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cvijet i list gloga bogat su izvor brojnih bioaktivnih spojeva, a uspješnost njihove izolacije ovisi o primjenjenoj metodi te uvjetima ekstrakcije. Osim klasičnih metoda sve više se ispituju i druge metode ekstrakcije poput ekstrakcije potpomognute mikrovalovima. Cilj ovog istraživanja bio je ispitati utjecaj ekstrakcijskog otapala (etanol i metanol), vodene otopine otapala (30%, 50%, 70%), temperature (45°C, 55°C, 65°C) i vremena (2, 4, 6, 8, 10 minuta) ekstrakcije na učinkovitost izolacije ukupnih fenola, hidroksicimetnih kiselina iz lista i cvijeta gloga (Crataegi folium cum flore) primjenom ekstrakcije potpomognute mikrovalovima, te odrediti antioksidacijski kapacitet u dobivenim ekstraktima. Ekstrakcija je provedena pri snazi mikrovalova od 150-300 W. Utvrđeno je da se najveća učinkovitost izolacija ukupnih fenola postiže sa 70% etanolom, pri temperaturi od 45°C kroz vrijeme ekstrakcije 2 minute, dok je najveća koncentracija hidroksicimetnih kiselina postignuta sa 50% etanolom, pri temperaturi od 65°C kroz vrijeme ekstrakcije 8 minuta. Vrijednosti antioksidacijskog kapaciteta su u pozitivnoj korelaciji sa količinom fenolnih spojeva.
Abstract (english)
The flower and leaf of hawthorn are a rich source of many bioactive compounds. The success of their isolation depends on the applied extraction method. Alternative methods, like microwave assisted extraction, are being examined. The aim of this study was to investigate the influence of extraction solvents (ethanol and methanol), their water aqueous (30%,50%,70%), extraction temperature (45°C, 55°C, 65°C) and the treatment duration (2, 4, 6, 8, 10 minutes) on the efficacy of isolation of total phenols, hydroxycinnamic acids from the flower and leaf of hawthorn (Crataegi folium cum flore) and the determination of the antioxidant capacity from the extracts. The extraction was carried out with the microwave power of 150-300W. The best isolation of total phenols was determined with the use of 70% ethanol, temperature of 45°C and at 2 minutes. The best isolation of hydoxycinnamic acids was determend with at 8 minutes, 65°C and with the use of 50% ethanol. The antioxidant capacity is in positive correlation with the amount of total phenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:774746
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 08:51:41