Optimiranje metode ekstrakcije i hidrolize flavonoida brokule (Brassica oleracea var. italica L.) mikrovalnim zračenjem

master's thesis

• Title (english): Optimized microwave-assisted extraction and hydrolysis of total flavonoids from broccoli (Brassica oleracea var. italica L.)
• Author: Marija Verteš
• Mentor: Ivana Radojčić Redovniković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Cell Technology, Application and Biotransformations); Zagreb
• Defense date and country: 2011-12-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Mnoga epidemiološka istraţivanja ukazuju da Brassica povće, osobito brokula, ima značajnu ulogu u zaštiti čovjeka od karcinoma, jer su bogat izvor glukozinolata kao i flavonoida, vitamina i minerala. U ovom radu ispitan je utjecaj procesnih parametara ekstrakcije i hidrolize potpomognute mikrovalnim zračenjem na sadržaj ukupnih i pojedinaĉnih flavonoida ekstrakata brokule te su određeni optimalni uvjeti navedenih procesnih parametara metodom odzivnih površina. Određeni su optimalni uvjeti ekstrakcije ukupnih flavonoida iz brokule: temperatura 68,35 °C, snaga 175 W, volumni udio metanola u vodenoj otopini 80 % te vrijeme 15,93 minuta. Pri navedenim uvjetima izračunato je da maksimalni prinos ukupnih flavonoida iz brokule može iznositi 3,12 mgRE gs.t.-1. Optimalni uvjeti hidrolize flavonoida iz brokule su: temperatura 77,91 °C, koncentracija klorovodiĉne kiseline 2,59 mol dm-3, vrijeme 50,88 minuta. Modelom predviđeni maksimalni prinos kamferola koji bi se mogao postići je 1,72 mg gs.t.-1 te 5,94 mg gs.t.-1 za maksimalni prinos kvercetina.

Abstract (english)

Numerous epidemiological studies indicated that Brassica vegetables in general, and broccoli in particular, protect humans against cancer since they are rich sources of glucosinolates as well as flavonoids, vitamins and minerals. In this study the influence of process parameters of microwave-assisted extraction and hydrolysis on broccoli flavonoids content was analysed. The operating parameters were optimized using Box-Behnken design combined with response surface methodology. The optimal conditions for the flavonoids extraction were determined by response surface methodology (68.35 °C, 175 W, 80 % methanol and 15.93 min). At this condition, the yield of total flavonoids content was predicted to be 3.12 mgRE gd.w.-1. The optimum hydrolysis conditions of flavonoids were determined as follows: temperature 77.91 °C, concentration of hydrochloric acid 2.59 mol dm-3, time 50.88 min. At this condition, kaempferol content was predicted to be 1.72 mg gd.w.-1, and quercetin content was predicted to be 5.93 mg gd.w.-1.

• Keywords: brokula; flavonoidi; mikrovalno zraĉenje; metoda odzivnih površina; kamferol; kvercetin
• Keywords (english): broccoli; flavonoids; microwave-assisted extraction; response surface methodology; kaempferol; quercetin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:775844
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 13:25:23