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master's thesis
Primjena novih tehnologija za ekstrakciju polifenola iz komine borovnice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:486015
Jelinić, Josip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jelinić, J. (2020). Primjena novih tehnologija za ekstrakciju polifenola iz komine borovnice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:486015

Jelinić, Josip. "Primjena novih tehnologija za ekstrakciju polifenola iz komine borovnice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:486015

Jelinić, Josip. "Primjena novih tehnologija za ekstrakciju polifenola iz komine borovnice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:486015

Jelinić, J. (2020). 'Primjena novih tehnologija za ekstrakciju polifenola iz komine borovnice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:486015

Jelinić J. Primjena novih tehnologija za ekstrakciju polifenola iz komine borovnice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:486015

J. Jelinić, "Primjena novih tehnologija za ekstrakciju polifenola iz komine borovnice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:486015

Metadata
TitlePrimjena novih tehnologija za ekstrakciju polifenola iz komine borovnice
Title (english)The Application of Novel Technologies for the Extraction of Polyphenols from Blueberry Pomace
AuthorJosip Jelinić
MentorAntun Jozinović (mentor)
MentorAnte Lončarić (komentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2020-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je na osnovi dostupnih literaturnih izvora prikazati dosadašnje spoznaje o inovativnim tehnikama za ekstrakciju polifenolnih spojeva iz biljnih materijala. Nadalje, eksperimentalno provesti istraživanje o učinkovitosti ekstrakcije polifenolnih spojeva iz komine borovnice primjenom visokonaponskog električnog pražnjenja, pulsirajućeg električnog polja i ultrazvuka ovisno o otapalu na bazi metanola odnosno etanola. Na temelju provedenog istraživanja najboljom metodom pokazala se ekstrakcija primjenom pulsirajućeg električnog polja gdje je najviše ukupnih polifenola ekstrahirano pri uvjetima: jakost polja 20 kV/cm u vremenskom trajanju od 15 min uz upotrebu otapala na bazi etanola, a najveću antioksidativnu aktivnost imao je ekstrakt dobiven pri uvjetima: jakost polja od 20 kV/cm u vremenskom trajanju od 15 min uz upotrebu otapala na bazi etanola. Najbolja metoda za ekstrakciju antocijana i flavonola pokazala se ekstrakcija potpomognuta pulsirajućim električnim poljem pri uvjetima: jakost polja od 20 kV/cm, brojem impulsa 100 i uz upotrebu otapala na bazi metanola, dok je najbolja metoda za ekstrakciju fenolnih kiselina također ekstrakcija potpomognuta pulsirajućim električnim poljem uz iste prethodne uvjete, ali uz upotrebu otapala na bazi etanola.
Abstract (english)
The aim of this research was to present the current knowledge on innovative techniques for the extraction of polyphenolic compounds from plant materials on the basis of available literature sources. Furthermore, experimentally conduct research on the efficiency of extraction of polyphenolic compounds from blueberry pomace using high-voltage electric discharge, pulsed electric field and ultrasound depending on the solvent based on methanol and ethanol. Based on the conducted research, the best method was extraction using a pulsed electric field where most of the total polyphenols were extracted under conditions: field strength 20 kV/cm for a period of 15 min using ethanol-based solvents, and the extract obtained under the conditions had the highest antioxidant activity: field strength of 20 kV/cm for a period of 15 min using ethanol-based solvents. The best method for the extraction of anthocyanins and flavonols proved to be extraction aided by a pulsed electric field under conditions: field strength of 20 kV/cm, number of pulses 100 and using methanol-based solvents, while the best method for extraction of phenolic acids is also pulsed electric field-assisted extraction under the same previous conditions, but using ethanol-based solvents.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:486015
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 on2020-07-02 08:10:46