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master's thesis
Optimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:965845
Pažin, Petra
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

Pažin, P. (2015). Optimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:965845

Pažin, Petra. "Optimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:965845

Pažin, Petra. "Optimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:965845

Pažin, P. (2015). 'Optimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:965845

Pažin P. Optimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom [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:159:965845

P. Pažin, "Optimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:965845

Metadata
TitleOptimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom
Title (english)Optimization of conditions of polyphenols isolation from pomace of wine production assisted by high hydrostatic pressure extraction
AuthorPetra Pažin
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 country2015-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Komina grožđa predstavlja vrijedan nusprodukt proizvodnje vina jer sadrži bioaktivne komponente koji bi se mogli koristiti kao prirodni antioksidansi i prehrambeni aditivi. Ekstrakcija potpomognuta visokim hidrostatskim tlakom (EVHT) je novija metoda izolacije bioaktivnih komponenti (polifenola) iz biljnog materijala. Cilj ovog istraživanja bio je ispitati utjecaj odabranih vrsta otapala (etanola i metanola) i njihove polarnosti (30, 50 i 70%), visokog hidrostatskog tlaka vrijednosti (300, 400, 500 MPa), vremenskog trajanja (3, 6.5 i 10 minuta) te temperature ekstrakcije (20°C, 26°C i 30°C) na izolaciju fenolnih spojeva iz pokožice komine grožđa sorte Cabernet sauvignon primjenom EVHT te odrediti optimalne parametre pri kojima se ostvaruje najveći ekstrakcijski kapacitet. Optimalni uvjeti izolacije ukupnih fenola iz pokožice komine grožđa sorte Cabernet sauvignon primjenom EVHT se postižu uz upotrebu 50 i 70% vodenh otopina etanola, vremenu ekstrakcije 6,5 minuta, tlaku od 400 MPa pri temperaturi od 26 °C.
Abstract (english)
Grape pomace is a valuable by-product of the wine production because it contains bioactive components that could be used as natural antioxidants and food additives. The high hydrostatic pressure assisted extraction (HHPAE) is a novel method of isolation the bioactive compounds (polyphenols) from plant material. The aim of this study was to research the impact of selected types of solvents (ethanol and methanol) and their polarity (30, 50 and 70%), high hydrostatic pressure values (300, 400, 500 MPa), duration of extraction (3, 6.5 and 10 minutes) and temperature extraction (20 ° C, 26 ° C and 30 ° C) to the isolation of phenolic compounds of grape skins of Cabernet Sauvignon applying (HHPAE) and to determine the optimal parameters which generates the highest extraction capacity. Length of time of 6.5 minutes, a pressure of 400 MPa at a temperature of 26 ° C with the use of ethanol in polarity between the 50% and 70% (v / v) have proven to be the optimum conditions for the extraction of total phenols from the grapes skins of Cabernet Sauvignon extraction assisted by high hydrostatic pressure.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:965845
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 on2017-05-03 12:21:05