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undergraduate thesis
Utjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:783156
Lisica, Patricija
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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Lisica, P. (2016). Utjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:783156

Lisica, Patricija. "Utjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:783156

Lisica, Patricija. "Utjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:783156

Lisica, P. (2016). 'Utjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:783156

Lisica P. Utjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:783156

P. Lisica, "Utjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:783156

Metadata
TitleUtjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina
Title (english)Effect of extraction conditions on isolation of phenolic compounds from organic waste in wine production
AuthorPatricija Lisica
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 country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja je bio ispitati utjecaj otapala i vremena ekstrakcije na sadržaj polifenola i antioksidativnu aktivnost iz prethodno liofiliziranih te odmašćenih uzoraka sjemenki grožđa sorti Merlot, Teran te Cabernet Sauvignon. Ekstrakcija je provedena u ultrazvučnoj kupelji uz primjenu 50%-tne vodene otopine etanola i 50%-tne vodene otopine acetona na C pri vremenu od 15, 30 te 45 minuta. Ukupni fenoli, hidroksicimetne kiseline i flavonoli određivani su spektrofotometrijski, a pojedinačni fenolni spojevi određivani su HPLC metodom. Antioksidacijski kapacitet određivan je DPPH metodom. Veće koncentracije ukupnih fenolnih spojeva i najviši antioksidacijski kapacitet su određeni uz primjenu 50%-tne vodene otopine acetona uz trajanje ekstrakcije od 30 minuta za sorte grožđa Teran i Cabernet Sauvignon, odnosno 45 minuta za sortu grožđa Terran.
Abstract (english)
The aim of this study was to examine the influence of solvents and extraction time on the content of polyphenols and antioxidant activity of previously lyophilized and defatted samples of grape seed, varieties Teran, Merlot and Cabernet Sauvignon. Extraction was performed in ultrasound bath by using two extraction solvents: 50 % (v/v) aqueous solution of ethanol (E) and acetone (A) through 15, and 45 minutes at °C. Total phenols, hydroxycinnamic acids and flavonols were determined spectrophotometrically and the individual phenolic compounds were determined by HPLC method. Antioxidant capacity was determined by DPPH method. Results indicated that more efficient solvent for polyphenol extraction and antioxidant capacity from deffated grape seeds was obtained with 50% acetone (v/v) for 30 minutes for grape varieties Teran and Cabernet Sauvignon, and 45 minutes for the grape variety Teran.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:783156
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-21 12:43:22