prikaz prve stranice dokumenta Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola iz taloga vina
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master's thesis
Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola iz taloga vina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:606013
Štrbac, Andrej
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

Štrbac, A. (2012). Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola 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:159:606013

Štrbac, Andrej. "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola iz taloga vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:606013

Štrbac, Andrej. "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola iz taloga vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:606013

Štrbac, A. (2012). 'Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola iz taloga vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:606013

Štrbac A. Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola iz taloga vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:606013

A. Štrbac, "Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola 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:159:606013

Metadata
TitleUtjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola iz taloga vina
Title (english)The effect of microwave assisted extraction on isolation of phenolic acids and flavonols from wine lees
AuthorAndrej Štrbac
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
Ekstrakcija potpomognuta mikrovalovima (MAE) je u usporedbi sa konvencionalnim metodama ekstrakcije, ekološki prihvatljivija metoda izolacije fenolnih spojeva iz prirodnih supstrata. Cilj istraživanja je bio odabir optimalnih ekstrakcijskih parametara (sastav otapala, snaga mikrovalova, temperatura, tlak, vrijeme ekstrakcije) za izolaciju fenolnih kiselina i flavonola iz taloga vina. Na ekstrakcijski kapacitet izolacije svih fenolnih kiselina i flavonola značajno utječu polarnost ekstrakcijskog otapala pri kojem se provodi MAE. Rezultati su pokazali da su binarni sustavi otapala (30% i 50% tne vodene otopine etanola) učinkovitiji od mono sustava otapala (destilirana voda) u ekstrakciji fenolnih kiselina i flavonola. Vrijeme predstavlja statistički značajan parametar kod ekstrakcije klorogenske i kafeinske kiseline, a temperatura i tlak predstavljaju statistički značajne parametre kod ekstrakcije p-kumarinske kiseline.
Abstract (english)
Microwave assisted extraction (MAE) is in comparison with conventional methods of extraction, environmentally friendly method of isolation of phenolic compounds from natural substrates. The aim of study was to select optimal extraction parameters (solvent composition, microwave power, temperature, pressure, extraction time) for isolation of phenolic acids and flavonols from wine lees. Extraction capacity of isolation of all phenolic acids is significantly affected by polarity of extraction solvent used in MAE. 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 phenolic acids and flavonols. Extraction time represents statistically significant parameter in the extraction of chlorogenic and caffeic acid while temperature and pressure represent statistically significant parameters in extraction of p-coumaric acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:606013
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 on2017-05-08 11:19:11