Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali

undergraduate thesis

• Title (english): Extraction of phenolic compounds from waste of grape Plavac mali
• Author: Josipa Matanić
• 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: 2016-06-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je ispitati utjecaj vremena ekstrakcije na izolaciju ukupnih fenolnih spojeva, polimernih proantocijanidina, monomernih antocijana te na antioksidacijski kapacitet u sjemenkama i pokožici grožđa sorte Plavac mali izdvojenih iz komine nakon proizvodnje vina. Ekstrakcija je provedena uz primjenu 80 %-tne vodene otopine metanola za sjemenke i 80 %-tne vodene otopine metanola sa 1 %-tnom mravljom kiselinom za pokožicu, kroz vrijeme ekstrakcije 30, 50 i 70 minuta. Ukupni fenoli određivani su spektrofotometrijskom Folin – Ciocalteu metodom, polimerni proantocijanidini vanilin metodom, mnomerni antocijani spektrofotometrijskom pH diferencijalnom metodom te antioksidacijski kapacitet FRAP metodom.

Abstract (english)

The aim of this study was to investigate the influence of extraction time to the isolation of total phenolic compounds, polymeric proanthocyanidins, monomeric anthocyanins and antioxidant capacity in the grape seeds and skin of grape variety Plavac mali, separated from the pomace after wine production. Extraction was made with the use of 80% aqueous methanol for the seeds and with 80% aqueous methanol containing 1% formic acid for the skin, through the extraction time of 30, 50 and 70 minutes. Total phenolic compounds were determinate by spectrophotometric Folin – Ciocalteu method, polymeric proanthcyanidins by vanillin method, monomeric anthocyanins by spectrophotometric pH differential method and antioxidant capacity by FRAP method.

• Keywords: ekstrakcija potpomognuta ultrazvukom; sjemenke i pokožica grožđa; fenolni spojevi; antioksidacijski kapacitet
• Keywords (english): ultrasonic – assisted extraction; grape seeds and skin; phenolic compounds; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:696294
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-25 08:45:51