prikaz prve stranice dokumenta Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction
  Preuzmi
PDF 375.26 KB
Znanstveni rad - Izvorni znanstveni rad
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

Institucijski repozitorij: PTFOS Repozitorij

Citirajte ovaj rad

Cikoš, A. M., Aladić, K., Jokić, S., Živković, D. i 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, br. 2, 2022, str. 224-234. https://doi.org/10.17508/CJFST.2022.14.2.07

Cikoš, Ana Marija, Krunoslav Aladić, Stela Jokić, Domagoj Živković i 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, br. 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), str. 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]. 15.12.2022. [pristupljeno 15.07.2024.];14(2):224-234. doi: 10.17508/CJFST.2022.14.2.07

A. M. Cikoš, K. Aladić, S. Jokić, D. Živković i 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, br. 2, str. 224-234, Prosinac 2022. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:295340. [Citirano: 15.07.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:295340
Podaci o radu
Naslov (engleski)Chemical profiles of less-volatile organic compounds from the Adriatic Sea macroalgae obtained by supercritical CO2 extraction
AutorAna-Marija Cikoš
AutorKrunoslav Aladić
AutorStela Jokić
AutorDomagoj Živković
AutorIgor Jerković
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Autorova ustanovaSveučilište u Splitu
Kemijsko-tehnološki fakultet
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 14, br. 2, str. 224-234
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2022.14.2.07
URN:NBNurn:nbn:hr:109:295340
Datum objave publikacije2022-12-15
URL dokumentahttps://hrcak.srce.hr/288094
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 10:40:53