Primjena ubrzane ekstrakcije otapalima pri povišenom tlaku u izolaciji flavonoida iz organskog otapada od proizvodnje vina

undergraduate thesis

• Title (english): Application of accelerated solvent extraction with high pressure in isolation of flavonoids from organic waste of the wine product
• Author: Martina Dadić
• Mentor: Verica Dragović Uzelac (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: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vinska komina kao nusproizvod, koji zaostaje nakon proizvodnje vina, je bogat izvor različitih spojeva kao što su etanol,tartarati,limunska kiselina prehrambena vlakna te sadrži visok udio fenolnih spojeva.Ubrzana ekstrakcija otapalima uz visoki tlak (ASE) je relativno nova tehnika ekstrakcije,koja se koristi za izolaciju bioaktivnih spojeva.Cilj ovog rada bio je ispitati utjecaj polarnosti otapala (10,30 i 50 %) i utjecaj broja ciklusa ekstrkcije(1 i 2) u trajanju od 5 i 10 min na izolaciju fenolnih spojeva iz pokožice grožđa sorte Merlot.Ukupni flavonoidi određivani su spektrofotometrijski.Najviši prinosi ukupnih flavonoida dobiveni su uz primjenu 50 %-tnog etanola pri trajanju ekstrakcije 5 minuta u jednom ciklusu.

Abstract (english)

Grape pomace as a by-product after wine production, is a rich source of various compounds such as ethanol, tartrate, citric acid, dietary fiber and contains a high proportion of phenolic compounds. Accelerated solvent extraction with high pressure (ASE) is a relatively new technique of extraction, which is used for the isolation of bioactive compounds.The aim of this study was to research the influence of solvent polarity (10,30 and 50%) and the impact of the number extraction cycles (1:2) for 5 and 10 minutes on the isolation of phenolic compounds from of grape skins of Merlot. The total flavonoids were determined by spectrophotometry. The highest yield of total flavonoids were obtained with the use of 50% ethanol for 5 minutes duration of the extraction in a one cycle.

• Keywords: vinska komina; flavonoidi; ubrzana ekstrakcija otapalima
• Keywords (english): grape pomace; flavonoids; accelerated solvent extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:472061
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 09:57:20