prikaz prve stranice dokumenta Ekstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku potpomognuta mikrovalovima
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master's thesis
Ekstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku potpomognuta mikrovalovima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:815646
Škunca, Mateja
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

Škunca, M. (2012). Ekstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku potpomognuta mikrovalovima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:815646

Škunca, Mateja. "Ekstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku potpomognuta mikrovalovima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:815646

Škunca, Mateja. "Ekstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku potpomognuta mikrovalovima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:815646

Škunca, M. (2012). 'Ekstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku potpomognuta mikrovalovima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:815646

Škunca M. Ekstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku potpomognuta mikrovalovima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:815646

M. Škunca, "Ekstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku 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:159:815646

Metadata
TitleEkstrakcija polifenola iz taloga vina sorte Žilavka pri povišenom tlaku potpomognuta mikrovalovima
Title (english)Microwave-assisted extraction of polyphenols from wine precipitate varieties Zilavka under elevated pressure
AuthorMateja Škunca
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 country2012-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu ispitan je utjecaj ekstrakcije potopomognute mikrovalovima na sastav i koncentraciju polifenolnih spojeva taloga vina sorte Žilavka. Ispitan je utjecaj vremena ekstrakcije pri povišenom tlaku (1,5 bar), vrste otapala te temperature i snage mikrovalova na efikasnost ekstrakcije. Korištena su tri otapala: destilirana voda, 50% vodena otopina etanola i 30% vodena otopina etanola. Koncentracija ukupnih fenolnih spojeva određena je FolinCiocalteu metodom, a pojedinačni fenolnih spojeva primjenom visokodjelotvorne tekućinske kromatografije uz UV- Photo Diode Array detekciju (HPLC UV/ PDA). Pokazalo se da ekstrakcijsko otapalo značajno utječe na koncentraciju ukupnih fenola (p<0,05). Najbolji ekstrakcijski kapacitet se postiže primjenom 50% vodene otopine etanola. Vrijeme i temperatura ekstrakcije nisu značajnije utjecali na izolaciju ukupnih fenola. HPLC UV/PDA analizom identificirano je 5 fenolnih kiselina: klorogenska, kafeinska, p-kumarinska, phidroksibenzojeva kiselina i galna kiselina.
Abstract (english)
In this paper the influence of microwave assisted extraction on the composition and concentration of polyphenolic compounds from wine precipitate varieties Žilavka from the winery Čitluk was investigated . The research was carried out so that the effects of the time extraction at encreased pressure (1.5 bar), solvent type, temperature and microwave power on the extraction efficiency were followed. The three solvents were used: distilled water, 50% aqueous solution of ethanol and 30% aqueous solution of ethanol. The concentration of total phenolic compounds was determined by Folin-Ciocalteu method, and individual phenolic compounds using high performance liquid chromatography with UV-photo diode array detection (HPLC / PDA). It has been shown that the extraction solvent significantly affects the concentration of total phenolics (p <0.05). The best extraction capacity is achieved by using 50% aqueous solution of ethanol. Time and extraction temperature did not significantly influence the extraction of total phenols. HPLC / PDA analysis identified five phenolic acids: chlorogenic, caffeic, p-coumaric, p-hydroxybenzoic acid and gallic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:815646
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-09 09:31:42