Izolacija bioaktivnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku

master's thesis

• Title (english): Accelerated solvent extraction (ASE) of bioactive compounds from olive leaves
• Author: Ivana Španić
• Mentor: Danijela Bursać Kovačević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2016-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Listovi masline smatraju se jeftinom sirovinom koja može poslužiti kao izvor visokovrijednih bioaktivnih spojeva, s potencijalnom primjenom u medicini, prehrambenoj i farmaceutskoj industriji. Cilj ovog rada bio je ispitati učinkovitost ekstrakcije fenolnih spojeva iz lista masline primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku (ASE) variranjem statičkog vremena ekstrakcije (5, 10 i 15 minuta), temperature ekstrakcije (60 °C, 80 °C i 100 °C) kao i broja ciklusa ekstrakcije (1 ili 2 ciklusa) uz 50 % vodenu otopinu etanola (v/v). U ekstraktima lista masline provedeno je spektrofotometrijsko određivanje ukupnih fenola (UF), ukupnih flavonoida (FL), ukupnih flavonola (FLA) te hidroksicimetnih kiselina (HCK) primjenom spektrofotometrijskih metoda. Na temelju dobivenih rezultata statističkom analizom određeni su optimalni parametri ASE ekstrakcije pri kojima se postižu najveći prinosi: (i) UF-80 °C,5 min,2 ciklusa; (ii) FL-80 °C,5 min,1 ciklus; (iii) FLA-100 °C,15 min,2 ciklusa;(iv) HCK-100 °C,15 min,2 ciklusa.

Abstract (english)

Olive leaves are considered as a cheap raw material which can be used as a valuable source of valuable bioactive compounds, with potential application in medicine, food and pharmaceutical industries. The aim of this study was to investigate the extraction of phenolic compounds from olive leaf by using accelerated solvent extraction (ASE). The effect of various parameters was studied: static extraction time (5, 10, 15 minutes), extraction temperature (60 °C, 80 °C and 100 °C) and number of extraction cycles (1 or 2 cycles). Extraction solvent was 50 % aqueous ethanol (v/v). The content of total phenolics (TPC), total flavonoids (FL), total flavonols (FLA) and total hydroxycinnamic acid (HCA) were spectrophotometrically determined in olive leaf extracts using. All data were statistically analysed and obtained results indicated that the optimal extraction parameters for extraction of polyphenols from olive leaves by using ASE were as follows:(i) TPC-80 °C,5 min,2 cycles; (ii) FL-80 °C,5 min,1 cycle ; (iii) FLA-100 °C,15 min,2 cycles;(iv) HCK-100 °C,15 min,2 cycles.

• Keywords: list masline; ASE; ukupni fenoli; flavonoidi; hidroksicimetne kiseline; flavonoli
• Keywords (english): olive leaf; ASE; total phenols; flavonoids; hydroxycinnamic acids; flavonols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:578915
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 11:53:34