prikaz prve stranice dokumenta Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina
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master's thesis
Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:024923
Plazibat, Vanja
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

Plazibat, V. (2012). Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:024923

Plazibat, Vanja. "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:024923

Plazibat, Vanja. "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:024923

Plazibat, V. (2012). 'Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:024923

Plazibat V. Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:024923

V. Plazibat, "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:024923

Metadata
TitleUtjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina
AuthorVanja Plazibat
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 country2012-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U usporedbi s konvencionalnim metodama ekstrakcije, ekstrakcija potpomognuta mikrovalovima(MAE) je ekološki prihvatljivija metoda izolacije fenolnih spojeva iz prirodnih supstrata. Cilj ovog istraživanja bio je odabrati optimalne ekstrakcijske parametre (sastav otapala za ekstrakciju, snagu mikrovalova, temperaturu, tlak i vrijeme ekstrakcije) za izolaciju antocijana iz taloga vina. Rezultati su pokazali da su binarni sustavi otapala (30% i 50% vodene otopine etanola) učinkovitiji od mono sustava otapala (destilirana voda) u ekstrakciji antocijana. Tlak primijenjen za ekstrakciju nije imao statistički značajan utjecaj na ekstrakcijski kapacitet izolacije antocijana, a povećanjem temperature dolazi do povećanja koncentracije svih pojedinačnih antocijana izuzev malvidin-3-glukozida, a samim time i sume identificiranih antocijana s obzirom da se malvidin-3-glukozid pojavljuje u najvećoj koncentraciji u talogu vina sorte Vranac. Istraživanje je potvrdilo da se najučinkovitija ekstrakcija antocijana primjenom MAE postiže upotrebom 50% vodene otopine etanola, pri snazi mikrovalova 300 W, vremenu ekstrakcije od 20 minuta i atmosferskom tlaku
Abstract (english)
Compared with conventional methods of extraction, microwave assisted extraction (MAE) is an environmentally friendly method of isolation of phenolic compounds from natural substrates. The aim of this study was to select the optimal parameters of extraction (extraction solvent composition, microwave power, temperature, pressure and extraction time) for the extraction of anthocyanins from wine lees. The results showed that binary solvent systems (30% and 50% aqueous solutions of ethanol) are more efficient than mono system solvent (distilled water) in the extraction of anthocyanins. Pressure which was applied for extraction had no statistically significant effect on the extraction capacity of anthocyanins and increase of temperature leads to an increase of the concentration of individual anthocyanins except malvidin-3-glucoside, and thus the sum of the identified anthocyanins with respect to malvidin-3-glucoside appears in highest concentration in the wine lees of Vranac. This study confirmed that the most efficient extraction of anthocyanins using MAE was achieved by using 50% aqueous solution of ethanol, microwave power 300 W, extraction time of 20 minutes and at atmospheric pressure.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:024923
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 on2017-05-05 11:03:44