Izolacija fenolnih spojeva iz organskog otpada od proizvodnje vina primjenom ubrzane ekstrakcije otapalima potpomognute visokim tlakom

undergraduate thesis

• Title (english): Isolation of phenolic compounds from organic waste of the wine production with accelerated solvent extraction assisted by high pressure
• Author: Ana Mikulić
• 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: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Komina grožđa, koja zaostaje kao nusproizvod pri proizvodnji vina, je vrijedna sirovina za ekstrakciju biološki aktivnih spojeva. Ekstrakcija bioaktivnih spojeva provodi se primjenom različitih metoda, a jedna od novijih je i ubrzana ekstrakcija otapalima potpomognuta visokim tlakom (ASE). 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. Određivanje fenola provedeno je spektrofotometrijski. Najviši prinosi ukupnih fenola 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 high value raw material for extraction bioactive compounds. Extraction of bioactive compounds is carried out with several methods and also with a relatively new technique such as Accelerated solvent extraction assisted by high pressure (ASE). 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 and 2) for 5 and 10 minutes on the isolation of phenolic compounds from of grape skins of Merlot. The total phenols were determined by spectrophotometry. The highest yield of total phenols were obtained with the use of 50 % ethanol for 5 minutes duration of the extraction in a one cycle.

• Keywords: vinska komina; fenoli; ubrzana ekstrakcija otapalima
• Keywords (english): grape pomace; phenols; accelerated solvent extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:019963
• 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 12:36:34