prikaz prve stranice dokumenta Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction
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Scientific paper - Original scientific paper
Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction
Croatian journal of food science and technology, 14 (2022), 2; 224-234. https://doi.org/10.17508/CJFST.2022.14.2.07
Cikoš, Ana-Marija; Aladić, Krunoslav; Jokić, Stela; Živković, Domagoj; Jerković, Igor

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Cikoš, A. M., Aladić, K., Jokić, S., Živković, D. & Jerković, I. (2022). Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction. Croatian journal of food science and technology, 14. (2), 224-234. doi: 10.17508/CJFST.2022.14.2.07

Cikoš, Ana Marija, et al. "Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction." Croatian journal of food science and technology, vol. 14, no. 2, 2022, pp. 224-234. https://doi.org/10.17508/CJFST.2022.14.2.07

Cikoš, Ana Marija, Krunoslav Aladić, Stela Jokić, Domagoj Živković and Igor Jerković. "Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction." Croatian journal of food science and technology 14, no. 2 (2022): 224-234. https://doi.org/10.17508/CJFST.2022.14.2.07

Cikoš, A. M., et al. (2022) 'Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction', Croatian journal of food science and technology, 14(2), pp. 224-234. doi: 10.17508/CJFST.2022.14.2.07

Cikoš AM, Aladić K, Jokić S, Živković D, Jerković I. Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction. Croatian journal of food science and technology [Internet]. 2022 December 15 [cited 2024 November 04];14(2):224-234. doi: 10.17508/CJFST.2022.14.2.07

A. M. Cikoš, K. Aladić, S. Jokić, D. Živković and I. Jerković, "Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction", Croatian journal of food science and technology, vol. 14, no. 2, pp. 224-234, December 2022. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:295340. [Accessed: 04 November 2024]

Metadata
Title (english)Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction
AuthorAna-Marija Cikoš
AuthorKrunoslav Aladić
AuthorStela Jokić
AuthorDomagoj Živković
AuthorIgor Jerković
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Author's institutionUniversity of Split
Faculty of Chemistry and Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Due to the lack of less-volatile compounds composition data of macroalgal supercritical CO2 (SC-CO2) extracts, the main goal of this study was to investigate their chemical profiles. SC-CO2 extraction (40 °C and 300 bar) was performed on seven macroalgal species including five brown (Halopteris filicina, Fucus virsoides, Dictyopteris polypodioides, Gongolaria barbata and Ericaria amentacea), one green (Codium bursa) and one red (Amphiroa rigida), that were collected from the Adriatic Sea. After the analysis by gas chromatography and mass spectrometry, the results revealed that fatty acids were the main components of the extracts. Hexadecanoic acid was found as dominant fatty acid in most of the species, while 3-hexyl-4,5-dithiacycloheptanone was dominant in D. polypodioides. Performed phytochemical study contributes to the knowledge of less-volatile composition of analyzed species indicating that the “species biodiversity“ factor was the most influent regardless of classification to brown, green or red macroalgae.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 14, no. 2, pp. 224-234
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2022.14.2.07
URN:NBNurn:nbn:hr:109:295340
Publication2022-12-15
Document URLhttps://hrcak.srce.hr/288094
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 10:40:53