prikaz prve stranice dokumenta Optimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore)
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master's thesis
Optimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:599320
Katanović, Jelena
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

Katanović, J. (2015). Optimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:599320

Katanović, Jelena. "Optimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:599320

Katanović, Jelena. "Optimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:599320

Katanović, J. (2015). 'Optimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:599320

Katanović J. Optimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore) [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:159:599320

J. Katanović, "Optimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:599320

Metadata
TitleOptimiranje izolacije fenolnih spojeva iz cvijeta i lista gloga (Crataegi folium cum flore)
Title (english)Optimisation of phenolic compounds isolation from hawthorn flowers and leaves (Crataegi folium cum flore)
AuthorJelena Katanović
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 country2015-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog istraživanja bila je odrediti optimalne uvjete konvencionalnog postupka ekstrakcije fenolnih spojeva iz biljne mješavine cvijeta i lista gloga (Crataegi folium cum flore), vrstu i udio alkohola u otapalu te temperaturu i vrijeme ekstrakcije. Ekstrakti gloga su dobiveni konvencionalnom ekstrakcijom uz refluks primjenom 30, 50 i 70 %-tnih vodenih otopina etanola i metanola. Ekstrakcija je provedena pri temperaturama od 50, 65 i 80 °C u trajanju od 30, 45 i 60 minuta. U ekstraktima su određivani ukupni fenoli, ukupni flavonoidi, ukupne hidroksicimetne kiseline i ukupni flavonoli. Fenolni spojevi pridonose antioksidacijskoj aktivnosti pa je u ekstraktima određivan antioksidacijski kapacitet DPPH i FRAP metodama. Na temelju dobivenih rezultata, utvrđeno je da je najbolja ekstrakcija, odnosno najveći prinosi fenolnih spojeva postignuta uz primjenu 70 % etanola, te pri temperaturi od 80 °C. Istovremeno, vrijeme ekstrakcije nije značajno utjecalo na prinos fenolnih spojeva.
Abstract (english)
The aim of this study was to determine optimal conditions of the conventional extraction process of phenolic compounds from hawthorn leaf and flower herbal mixture (Crataegi folium cum flore), type and alcohol content in solvent, extraction temperature and time. Hawthorn extracts were produced by conventional reflux extraction using 30, 50 and 70 % agueous methanol and ethanol. The extraction process is carried out at temperatures of 50, 65 and 80 °C for 30, 45 and 60 minutes. Total phenolic, total flavonoid, total hydroxicinnamic acid and total flavonol content were determined in extracts. Phenolic compounds contribute to antioxidant activity, so antioxidant capacity by DPPH and FRAP methods was determined. Based on the results, it was found that the best extraction (the highest yields of phenolic compounds) was achieved with the use of 70 % ethanol and at the temperature of 80 °C. At the same time, the extraction time did not significantly affect the yield of phenolic compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:599320
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 12:44:39