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master's thesis
Određivanje artemisinina i profila isparljivih spojeva u ekstraktima slatkog pelina (Artemisia annua L.)
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:683113
Medved, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Medved, M. (2022). Određivanje artemisinina i profila isparljivih spojeva u ekstraktima slatkog pelina (Artemisia annua L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:683113

Medved, Marija. "Određivanje artemisinina i profila isparljivih spojeva u ekstraktima slatkog pelina (Artemisia annua L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:683113

Medved, Marija. "Određivanje artemisinina i profila isparljivih spojeva u ekstraktima slatkog pelina (Artemisia annua L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:683113

Medved, M. (2022). 'Određivanje artemisinina i profila isparljivih spojeva u ekstraktima slatkog pelina (Artemisia annua L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:683113

Medved M. Određivanje artemisinina i profila isparljivih spojeva u ekstraktima slatkog pelina (Artemisia annua L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:683113

M. Medved, "Određivanje artemisinina i profila isparljivih spojeva u ekstraktima slatkog pelina (Artemisia annua L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:683113

Metadata
TitleOdređivanje artemisinina i profila isparljivih spojeva u ekstraktima slatkog pelina (Artemisia annua L.)
Title (english)Determination of Artemisinin and Volatile Organic Compounds Profile in Extracts of Sweet Wormwood (Artemisia annua L.)
AuthorMarija Medved
MentorKrunoslav Aladić (mentor)
MentorStela Jokić (komentor)
MentorMarija Banožić (pomoć pri izradi, neposredni voditelj)
Committee memberDarko Velić (predsjednik povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
Committee memberMaja Molnar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2022-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Slatki pelin je biljka bogata bioaktivnim spojevima koji posjeduju jedinstvena farmakološka svojstva. Najpoznatiji spoj je artemisinin. Cilj ovog istraživanja bio je usporediti različite tehnike ekstrakcije: ekstrakciju potpomognutu ultrazvukom (UAE), ekstrakciju sa superkritičnim \(CO_{2}\) (\(SC-CO_{2}\)) te konvencionalne tehnike ekstrakcije (maceracija i infuzija) za dobivanje ekstrakata bogatih artemisininom. Kod UAE se ispitao utjecaj vremena ekstrakcije (15-45 minuta) i otapala (70 %-tna vodena otopina etanola te čista voda) dok je ekstrakcija sa \(SC-CO_{2}\) provedena pri tlaku od 300 bara, temperaturi od 40 °C, protoku \(CO_{2}\) od 1,4 kg/h u trajanju od 15 minuta. Identifikacija i kvantifikacija artemisinina u ekstraktima slatkog pelina provedena je primjenom visokotlačne tekućinske kromatografije (HPLC). Sadržaj ukupnih fenola i antiradikalna aktivnost su određeni spektrofotometrijskim metodama. Budući da su ekstrakti dobiveni nepolarnim otapalom kao što je \(SC-CO_{2}\), bogati isparljivim spojevima, utvrđen je i njihov profil primjenom plinske kromatografije s masenom spektrometrijom (GC-MS). Iz dobivenih ekstrakata u najvećoj količini su identificirani arteanuin b (15,29 %), kamfor (12,23 %), artemizija keton (10,97 %), 1,8-cineol (5,37 %) te artemisinska kiselina (4,95 %). Najviše artemisinina pronađeno je u ekstraktima dobivenim \(SC-CO_{2}\) metodom, odnosno 1,39 %.
Abstract (english)
Sweet wormwood is a plant rich in bioactive compounds that possess an unique pharmacological properties. The widely known compound is artemisinin. The aim of this research was to compare different extraction techniques: ultrasound-assisted extraction (UAE), supercritical \(CO_{2}\) extraction (\(SC-CO_{2}\)) and conventional extraction techniques (maceration and infusion) to obtain extracts rich in artemisinin. In UAE, the influence of extraction time (15-45 minutes) and solvent type (70% aqueous ethanol solution and pure water) was examined, while extraction with \(SC-CO_{2}\) was carried out at a pressure of 300 bar, a temperature of 40 °C, a \(CO_{2}\) flow of 1.4 kg/h for 15 minutes. Identification and quantification of artemisinin in extracts of sweet wormwood was performed using high-pressure liquid chromatography (HPLC). The content of total phenols and antiradical activity were also determined by spectrophotometric methods. Since the extracts obtained with non-polar solvent, such as \(SC-CO_{2}\), are rich in volatile compounds, the profile of volatile compounds was determined using gas chromatography with mass spectrometry (GC-MS). Arteannuin b (15,29 %), camphor (12,23 %), artemisia ketone (10, 97%), 1,8-cineole (5,37 %) and artemisinic acid (4,95 %) were identified in the highest amount from the obtained extracts. The most artemisinin was found in the extracts obtained by \(SC-CO_{2}\) method, i.e. 1,39 %.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:683113
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-09-15 09:01:25