Primjena ultrazvuka kao metode za ekstrakciju bioaktivnih spojeva iz vinskog taloga

master's thesis

• Title (english): Application of ultrasound as method for extraction of bioactive compounds from sediment residue of wine
• Author: Jovana Tintor
• Mentor: Mladen Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory of Thermodynamics); Zagreb
• Defense date and country: 2012-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ekstrakcija je postupak koji se koristi u procesima prehrambene industrije, te je često bazirana na konvencionalnim metodama što može dovesti do gubitka na bioaktivnim komponentama u gotovim proizvodima. Posljedično, raste potreba za razvojem novih metoda ekstrakcije. Cilj ovog rada bio je razvoj brze, reproducibilne i jednostavne metode ekstrakcije ukupnih fenola i antocijana iz vinskog taloga primjenom novih netopinskih tehnologija u ovom slučaju ekstrakcije potpomognute ultrazvukom visokog inteziteta. Istraživanja su provedena uz kombinaciju tri različita otapala za ekstrakciju (destilirana voda, 30%- i 50%-tni etanol), dvije amplitude ultrazvuka (60% i 90%) te tri vremena trajanja ekstrakcije (4, 8 i 20 min). Najbolji rezultati ekstrakcije (fenola i antocijana) postignuti su uz primjenu 50%-tnog etanola kao otapala, pri amplitudi ultrazvuka 60% i vremena tretiranja od 20 min. Ekstrahirani antocijani analizirani su pomoću HPLC metode uz UV/Vis PDA detektor i monolitne kolone za kromatografsku separaciju. Dobiveni rezultati pokazuju da ultrazvučna ekstrakcija može značajno poboljšati ekstrakciju bioaktivnih spojeva, pri tome postižući veću učinkovitost i kraće vrijeme ekstrakcije, uz uštedu energije i otapala.

Abstract (english)

Extraction is a process frequently used in food industry, often based on the use of conventional methods. This kind of methods may lead to loss in bioactive compounds in final products. Consequently, the need for research of new extraction methods arises.The development of a rapid, reproducible and simple method of extraction of the majority anthocyans and phenols present in wine less by the employment of ultrasound-assisted extraction was the aim of this work. The study has covered three possible solvents for the extraction (water, 30% ethanol and 50% ethanol), ultrasonic amplitude (60% and 90%) and the extraction time (4, 8 and 20 minutes). Under the optimum conditions of the method developed, 50% ethanol is employed as solvent, ultrasonic amplitude 60% and an extraction time of 20 minutes, both for anthocyans and phenols. The anthocyans extracted have been analysed by HPLC with UV/Vis PDA detection and using monolithic columns for the chromatographic separation. Results indicate that ultrasound-assisted extraction can greatly improve the extraction of bioactive substances, achieving higher efficiency and shorter reaction times at low or moderate costs, with minimal added toxicity.

• Keywords: ultrazvuk visokih intenziteta; ekstrakcija; antocijani; fenoli
• Keywords (english): Hgh power ultrasound; extraction; anthocyans; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:036586
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-08 10:29:37