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master's thesis
Optimiranje ultrazvučne ekstrakcije fenolnih kiselina iz pljevice ječma metodom odzivnih površina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:438393
Oršolić, Ivan
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Oršolić, I. (2019). Optimiranje ultrazvučne ekstrakcije fenolnih kiselina iz pljevice ječma metodom odzivnih površina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:438393

Oršolić, Ivan. "Optimiranje ultrazvučne ekstrakcije fenolnih kiselina iz pljevice ječma metodom odzivnih površina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:438393

Oršolić, Ivan. "Optimiranje ultrazvučne ekstrakcije fenolnih kiselina iz pljevice ječma metodom odzivnih površina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:438393

Oršolić, I. (2019). 'Optimiranje ultrazvučne ekstrakcije fenolnih kiselina iz pljevice ječma metodom odzivnih površina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:438393

Oršolić I. Optimiranje ultrazvučne ekstrakcije fenolnih kiselina iz pljevice ječma metodom odzivnih površina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:438393

I. Oršolić, "Optimiranje ultrazvučne ekstrakcije fenolnih kiselina iz pljevice ječma metodom odzivnih površina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:438393

Metadata
TitleOptimiranje ultrazvučne ekstrakcije fenolnih kiselina iz pljevice ječma metodom odzivnih površina
Title (english)Optimization of Ultrasound-Assisted Extraction of Phenolic Acids from Barley Husk by Response Surface Methodology
AuthorIvan Oršolić
MentorAna Bucić-Kojić (mentor)
MentorGordana Šelo (pomoć pri izradi, neposredni voditelj)
MentorJosipa Grgić (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je ispitivan utjecaj temperature ekstrakcije (40, 60 i 80 °C), vremena ekstrakcije (10, 20 i 30 minuta), koncentracije otapala (50, 70 i 90 %-tna vodena otopina etanola) i snage ultrazvuka (40, 60 i 80 % max. efektivne snage) te njihova međusobna interakcija na ekstraktibilnost fenolnih kiselina iz pljevice ječma pomoću kruto-tekuće ekstrakcije potpomognute ultrazvukom. Uzorci pljevice ječma koji su korišteni u eksperimentima dobiveni su preradom ječma ˝Favorit˝ na BC institutu. Nadalje, metodom odzivnih površina su određeni optimalni uvjeti ultrazvučne ekstrakcije fenolnih kiselina iz uzorka (50 %-tna vodena otopina etanola, vrijeme ekstrakcije 10 minuta, temperatura ekstrakcije 80 °C i snaga ultrazvuka 40 % pri 37 kHz i sweep modu) pri kojima je modelom predviđen maksimalni prinos ukupnih fenolnih kiselina od 156 μg/\(g_{s.t.}\). Radi provjere uspješnosti optimiranja metodom odzivnih površina, ekstrakcija u ultrazvučnoj kupelji je provedena pri utvrđenim optimalnim uvjetima pri čemu je prinos ukupnih fenolnih kiselina iznosio 160,1 μg/\(g_{s.t.}\), na osnovu čega se može zaključiti da su eksperimentalni podaci dobiveni provedbom eksperimenta pokazali dobro slaganje s podacima predviđenim modelom.
Abstract (english)
The effects of extraction temperature (40, 60 and 80 °C), time of extraction (10, 20 and 30 minutes), solvent concentration (50, 70 and 90%, v/v ethanol/water) and ultrasound power (40, 60 and 80% of max. effective power) as well as their interaction on phenolic acids extractability from barley husk by ultrasound assisted extraction were studied. Barley husk samples used in experiment were obtained by processing of barley variety ˝Favorit˝ cultivated on a BC institute. Response surface methodology was used to determine the optimal extraction conditions of phenolic acids (ethanol/water ratio in solvent 50%, extraction time 10 minutes, temperature of extraction 80 °C and ultrasound power of 40% on 37 kHz at sweep mode). The content of phenolic acids obtained under the above optimum extraction conditions was 156 μg/\(g_{db}\). The efficiency of optimization with response surface methodology was tested using the recommended optimal conditions for ultrasound extraction where 160.1 μg/\(g_{db}\) of total phenolic acids was achieved. Based on this, it can be concluded that experimental results obtained under optimal extraction conditions were found to be in good agreement with the predicted ones.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:438393
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-10-03 16:11:40