Mikrovalna ekstrakcija bioaktivnih spojeva

undergraduate thesis

• Title (english): Microwave extraction of bioactive compounds
• Author: Monika Blekić
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2010-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu su prikazani primjeri mikrovalne ekstrakcije i degradacije bioaktivnih spojeva. Mogu se vidjeti pozitivne i negativne strane mikrovalnog zagrijavanja te njezin utjecaj kod zagrijavanja mlijeka, na razvoj oksidacije u suncokretovom ulju podvrgnutom mikrovalnom grijanju, na degradaciju mikotoksina uporabom mikrovalno-inducirane argon plazme, te uporaba mikrovalova kod ekstrakcije eteričnih ulja. Dane su i prednosti mikrovalne ekstrakcije esencijalnih ulja iz aromatskog bilja bez uporabe... More otapala u usporedbi sa standardnom ekstrakcijom te određivanje antioksidativnih komponenata u ulju rižinih mekinja ekstrahiranih metodom mikrovalova. Opisana je usporedba mikrovalova i ultrazvuka, te pozitivne i negativne strane kombinacije mikrovalova i ultrazvuka. Less

Abstract (english)

The paper presents examples of microwave extraction and degradation of bioactive compounds. Some positive and negative aspects of microwave heating can be observed, and also its influence on heated milk, as well a development of oxidation in sunflower oil subjected to microwave heating. Degradation of mycotoxins using microwave-induced argon plasma and the use of microwaves for the extraction of essential oils is shown. One can see, the advantages of solvent-free microwave extraction of... More essential oil from aromatic herbs, in comparison with the standard extraction, and determination of antioxidant components in rice bran oil extracted by microwave-assisted method. Comparison of microwave and ultrasound extraction, as well as positive and negative aspects of the combination of microwaves and ultrasound is described. Less

• Keywords: mikrovalovi; ekstrakcija; degradacija; ultrazvuk; bioaktivni spojevi
• Keywords (english): microwaves; extraction; degradation; ultrasound; bioactive compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:615606
• 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: Access restricted to students and staff of home institution
• Created on: 2017-06-02 11:40:47