prikaz prve stranice dokumenta Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima
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master's thesis
Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:525942
Ivković, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion

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

Cite this document

Ivković, I. (2012). Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:525942

Ivković, Iva. "Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:525942

Ivković, Iva. "Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:525942

Ivković, I. (2012). 'Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:525942

Ivković I. Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:525942

I. Ivković, "Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:525942

Metadata
TitleEkstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima
Title (english)Microwave-assisted extraction of polyphenols from wine lees Zilavka
AuthorIva Ivković
MentorMarijana Jukić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Physical Chemistry and Corrosion)
Zagreb
Defense date and country2012-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu istraživan je utjecaj ekstrakcije potpomognute mikrovalovima (MAE) na sastav i koncentraciju fenolnih spojeva taloga vina Žilavke. Istraživan je utjecaj vremena ekstrakcije, otapala i režima - tj. temperature i snage mikrovalova. Korištena su tri otapala: voda, 30%-tna vodena otopina etanola i 50%-tna vodena otopina etanola. U dobivenim ekstraktima određeni su ukupni fenoli pomoću Folin-Ciocalteu metode i pojedinačne fenolne kiseline primjenom visokodjelotvorne tekućinske kromatografije (HPLC) uz UV/Vis Photo Diode Array detekciju (UV/Vis PDA). Pokazalo se da ekstrakcijsko otapalo statistički značajno utječe na koncentraciju ukupnih fenola (p<0,05). Najbolji ekstrakcijski kapacitet izolacije ukupnih fenola postiže se primjenom 50%-tne vodene otopine etanola. HPLC UV/PDA analizom izolirano je i identificirano pet fenolnih kiselina: klorogenska, kafeinska, p-kumarinska, galna i p-hidroksibenzojeva kiselina.
Abstract (english)
In this thesis was explored influence of microwave-assisted extraction (MAE) on the composition and concentration of phenolic compounds from wine lees Zilavka. The effect of extraction time, solvent and regime - ie temperature and microwave power was explored. Three solvents were used: water, 30 % aqueous ethanol and 50 % aqueous ethanol. In obtained extracts there were determined total phenols using Folin-Ciocalteu method and individual phenolic acid using high performance liquid chromatography (HPLC) with UV / Vis photo diode array detection (UV / Vis PDA). It has been shown that the extraction solvent significantly affects the concentration of total phenolics (p <0.05). The best extraction capacity isolation of total phenols is achieved by using 50 % aqueous ethanol. HPLC / PDA analysis isolated and identified five phenolic acids: chlorogenic, caffeic, p-coumaric, gallic and p-hydroxybenzoic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:525942
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-08 10:38:21