Ekstrakcija lignana i fenolnih kiselina iz pogače lana

undergraduate thesis

• Title (english): Extraction of lignans and phenolic acids from flaxseed cake
• Author: Elena Mikolaj
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2017-07-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Lan se smatra najbogatijim biljnim izvorom lignana prema visokom sadržaju sekoizolarikirezinol diglukozida (SDG), uz manje količine fenolnih kiselina. Pogača lana, koja je nusproizvod nakon prešanja, može poslužiti kao dobra sirovina za njihovu ekstrakciju. Cilj ovog rada bio je odrediti koncentracije lignana i fenolnih kiselina u pogači lana te ispitati utjecaj različitih otapala na njihovu izolaciju. Provedena je ekstrakcija na planskoj tresilici s dva različita otapala (70 % MetOH + 30 % 0,1 M NaOH i 70 % MetOH + 30 % 1 M NaOH). Dobiveni rezultati pokazali su da je najveća koncentracija SDG-a ekstrahirana s otapalom manje molarnosti NaOH, a za ekstrahiranje fenolnih kiselina kao učinkovitije otapalo pokazalo se ono veće molarnosti NaOH.

Abstract (english)

Flaxseed is considered the richest plant source of lignans by high content of secoisolariciresinol diglucoside (SDG), with fewer amounts of phenolic acids. Flaxseed cake, as a by-product after oil pressing, can serve as good source for their extraction. The aim of this study was to determine the concentrations of lignans and phenolic acids in the flaxseed cake and to examine the influence of different solvents on their isolation. Extraction was performed on a planar shaker with two different solvents (70% MetOH + 30% 0.1 M NaOH and 70% MetOH + 30% 1 M NaOH). The results obtained showed that the largest concentration of SDG was extracted with a less molar solvent of NaOH, and the higher molar solvent of NaOH has shown more efficient for the phenolic acids.

• Keywords: lan; pogača lana; lignani; fenolne kiseline; ekstrakcija
• Keywords (english): flax; flaxseed cake; lignans; phenolic acids; extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:881623
• 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: 2017-07-07 11:27:33