prikaz prve stranice dokumenta Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande
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undergraduate thesis
Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:951455
Ložnjak, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Ložnjak, P. (2013). Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:951455

Ložnjak, Petra. "Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:951455

Ložnjak, Petra. "Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:951455

Ložnjak, P. (2013). 'Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:951455

Ložnjak P. Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:951455

P. Ložnjak, "Izolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:951455

Metadata
TitleIzolacija i karakterizacija lako hlapljivih komponenata iz cvijeta i lista lavande
Title (english)Isolation and characterization of volatile components from the flower and leaf of lavender
AuthorPetra Ložnjak
MentorJasmina Lapić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2013-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Lavandula hybrida ili lavandin je vrsta lavande koja raste u Hrvatskoj i uzgaja se radi dobivanja eteričnog ulja. Uz svoje prirodno mediteransko područje rasta, vrlo dobro uspijeva i u kontinentalnim krajevima. U okviru ovoga završnog rada rađena je izolacija i karakterizacija lako hlapljivih komponenata i oleorezina iz cvijeta i lista lavandina s otoka Visa. Pri postupku izolacije korištene su metode destilacije vodenom parom, ekstrakcije, uparavanja rotacijskim otparivačem i preparativne tankoslojne kromatografije. Identifikacija izoliranih komponenata provedena je tankoslojnom kromatografijom (TLC) i FTIR – spektroskopijom i na taj način je potvrđena prisutnost dominantnih lako hlapljivih sastavnica u svim izoliranim komponentama. Usporedbom količina lako hlapljivih komponenata dobivenih iz cvijeta i lista lavande zaključeno je da je zastupljenost tih komponenata znatno veća u cvijetu, te da dio lako hlapljivih komponenata zaostaje i u oleorezinu koji uz lako hlapljive komponente sadrži i nehlapljive komponente čija su antioksidacijska svojstva poželjna za upotrebu oleorezina u prehrambenoj industriji.
Abstract (english)
Lavandula hybrida or lavandin is a kind of lavender growing in Croatia and is cultivated to obtain the essential oil. With its natural Mediterranean area growth, it thrives in continental areas. As part of the final work was done isolation and characterization of volatile components and oleoresins of lavender flowers and leaves from the island of Vis. In the process of isolation were used different methods of steam distillation, extraction, evaporation rotary evaporator and preparative thin layer chromatography. Identification of the isolated components was performed by thin layer chromatography (TLC) and FTIR - spectroscopy and thus confirmed the presence of the dominant volatile components in all isolated components. By comparing the amount of volatile components derived from the flower and leaf lavender, it was concluded that the presence of these components is significantly higher in the flower, and that part of the volatile components behind in oleoresins that besides the volatile components contain non-volatile components of which have antioxidant properties desirable for use oleoresins in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:951455
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 conditionsAccess restricted to students and staff of home institution
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Created on2017-05-04 08:05:16