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undergraduate thesis
Primjena hladne plazme u izolaciji polifenola iz pokožice komine grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:163724
Živković, Marija
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

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Živković, M. (2015). Primjena hladne plazme u izolaciji polifenola iz pokožice komine grožđa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:163724

Živković, Marija. "Primjena hladne plazme u izolaciji polifenola iz pokožice komine grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:163724

Živković, Marija. "Primjena hladne plazme u izolaciji polifenola iz pokožice komine grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:163724

Živković, M. (2015). 'Primjena hladne plazme u izolaciji polifenola iz pokožice komine grožđa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:163724

Živković M. Primjena hladne plazme u izolaciji polifenola iz pokožice komine grožđa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:163724

M. Živković, "Primjena hladne plazme u izolaciji polifenola iz pokožice komine grožđa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:163724

Metadata
TitlePrimjena hladne plazme u izolaciji polifenola iz pokožice komine grožđa
Title (english)Application of cold plasma in isolation of polyphenols from grape skin of grape pomace
AuthorMarija Živković
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 country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Komina grožđa koja zaostaje kao nusproizvod pri proizvodnji vina, značajan je izvor polifenola. Razvijene su brojne metode za ekstrakciju polifenola, ali se ispituju i nove metode ekstrakcije koje omogućuju bolje prinose i veću stabilnost tijekom ekstrakcije. Cilj ovog rada bio je ispitati utjecaj hladne plazme (proizvedena je pomoću metode visoko-voltažnog elektičnog pražnjenja) na izolaciju polifenolnih spojeva iz liofilizirane pokožice komine grožđa. Ekstrakcija je provedena primjenom vodenih otopina etanola (10%-tni, 30%-tni i 50%-tni etanol) pri sobnoj temperaturi, a ispitivan je i utjecaj frekvencije i vremena tretiranja. Najveći prinos polifenola (18,59 mg/g) ostvaren je uz upotrebu 50%-tne vodene otopine etanola pri frekvenciji od 120 Hz i vremenu tretiranja od 10 min.
Abstract (english)
Grape pomace, which remains as by-product after wine production, is important source of polyphenols. A numerous methods for polyphenolic extraction are developed but also, there are new extraction methods that are examined and give better yields and higher stability during extraction. The aim of this work was to research the effect of cold plasma (it is produced by high voltage electrical discharge method) on isolation of polyphenolic compounds from lyophilised grape pomace. Extraction is conducted by using aqueous solution of ethanol (10%, 30% and 50%) and the influence of frequency and treating time were tested, too. The highest yield of polyphenols (18,59 mg/g) is achieved using 50% aqueous solution of ethanol at frequency 120 Hz, and treating time, 10 min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:163724
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-02-03 13:28:05