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master's thesis
Utjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:569340
Mamić, Marinela
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

Mamić, M. (2015). Utjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:569340

Mamić, Marinela. "Utjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:569340

Mamić, Marinela. "Utjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:569340

Mamić, M. (2015). 'Utjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:569340

Mamić M. Utjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina [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:159:569340

M. Mamić, "Utjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:569340

Metadata
TitleUtjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina
Title (english)The influence of high hydrostatic pressure extraction on the isolation of phenolic compounds from organic waste of the wine production
AuthorMarinela Mamić
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 country2015-07-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Komina grožđa predstavlja visokovrijednu sirovinu za ekstrakciju biološki aktivnih spojeva, koji imaju potencijalnu primjenu u kozmetičkoj, prehrambenoj i farmaceutskoj industriji. Ekstrakcija potpomognuta visokim hidrostatskim tlakom relativno je nova, ekološki prihvatljiva tehnika koja se koristi za ekstrakciju bioaktivnih komponenti iz biljnih materijala. Cilj ovog rada bio je ispitati utjecaj odabranih vrsta otapala (etanola i metanola) i njihove polarnosti (30, 50 i 70%), visokog hidrostatskog tlaka različitih vrijednosti (300, 400, 500 MPa), različitog vremena trajanja obrade (3, 6.5 i 10 minuta) te temperature ekstrakcije (20°C, 26°C i 30°C) na izolaciju fenolnih spojeva iz pokožice grožđa sorte Merlot primjenom ekstrakcije potpomognute visokim hidrostatskim tlakom te odrediti optimalne parametre pri kojima se ostvaruje najveći ekstrakcijski kapacitet. Trajanje ekstrakcije potpomognute visokim hidrostatskim tlakom 6,5 minuta pri temperaturi od 26°C i tlaku od 400 MPa uz 50%-tni etanol (v/v) kao otapalo predstavlja optimalne uvjete za ekstrakciju ukupnih fenolnih spojeva iz pokožice grožđa sorte Merlot.
Abstract (english)
Grape pomace represents a high value raw material for extraction of bioactive compounds, which have potential application in the cosmetics, food and pharmaceutical industries. High hydrostatic pressure extraction is relatively new, environmentally friendly technic which is used for the extraction of bioactive compounds from plant materials. The aim of this study was to investigate the influence of selected types of solvents (ethanol and methanol) and their polarity (30, 50, 70%), high hydrostatic pressure of different values (300, 400, 500 MPa), different duration of treatment (3, 6.5 and 10 minutes) and extraction temperature (20°C, 26°C and 30°C) on the isolation of phenolic compounds from the grape berry skin from the variety Merlot applying high hydrostatic pressure extraction and to determine the optimal parameters that generates the highest extraction yield. The duration of high hydrostatic pressure extraction of 6.5 minutes at a temperature of 26°C and a pressure of 400 MPa with 50% ethanol (v/v) as the solvent represents optimal conditions for the extraction of total phenolic compounds from the grape berry skin from the variety Merlot.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:569340
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 12:33:45