Primjena ekstrakcije potpomognute visokim tlakom u izolaciji ukupnih fenola iz komine grožđa sorte Merlot

undergraduate thesis

• Title (english): Application of high hydrostatic pressure assisted extraction in the isolation of total phenols from Merlot grape pomace
• Author: Valentina Kruk
• 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; Food Technology

Abstract

Komina grožđa zaostaje kao nusproizvod nakon prerade grožđa, a ima veliki biološki potencijal zbog visokog udjela fenolnih spojeva. Cilj ovog rada bio je ispitati utjecaj ekstrakcije potpomognute visokim hidrostatskim tlakom na izolaciji ukupnih fenola iz komine grožđa sorte Merlot. Ekstrakcija je provedena 70%-tnim etanolom, pri tlakovima 200 MPa, 400 MPa i 600 MPa, temperaturi 60 °C i 80 °C i vremenu trajanja ekstrakcije 5 min i 15 min. Određivanje ukupnih fenola provedeno je spektrofotometrijski i najveći prinos ostvaren je pri temperaturi 60 °C, tlaku 400 MPa i vremenu tretiranja od 5 min. Utvrđeno je da se na temelju NIR spektara može efikasno odrediti sadržaj ukupnih fenola. Između masenih udjela ukupnih fenola dobivenih temeljem predikcijskog modela i ukupnih fenola određenih eksperimentalno potvrđeno je slaganje, a s obzirom na Chadockovu ljestvicu koeficijent determinacije (R2 = 0,789) pokazuje čvrstu vezu između promatrane zavisne ( y=ukupni fenoli ) i skupa nezavisnih varijabli.

Abstract (english)

Grape pomace is a byproduct of grape processing, it has high biological potential due to the fact that it contains high concentration of phenolic compounds. The aim of this work was to investigate the impact of extraction in isolation of total phenols under high hydrostatic pressure in grape pomace (varieties Merlot). Extraction is conducted by 70% solution of ethanol, while the tested parameters were pressure 200 MPa, 400MPa, 600 MPa, temperature 60 °C, 80 °C and treatment time 5 min, 15 min. Assessment of total phenols is conducted spectrofotometric and the highes yield is given at the temperature of 60°C, pressure od 400 MPa and the treating time of 5 min. It has been found that based on NIR specter we can efficiently discover content of total phenols. Total phenols based on predictive models and total phenols measured experimentally showed concureence in values, expressed as a percentage by mass. Given the Chaddock scale, coefficient of determination (R2=0,789) shows a strong bond between observed dependent variable (y=total phenols) and a set of independent variables.

• Keywords: ukupni fenoli; komina grožđa; visoki tlak; NIR spektroskopija; ekstrakcija
• Keywords (english): total phenols; grape pomace; high pressure; NIR spectroscopy; extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:040791
• 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: 2017-04-25 09:41:25