Spektrofotometrijsko određivanje polifenola izoliranih iz kore rajčice ultrazvukom visokog intenziteta

undergraduate thesis

• Title (english): Spectrophotometric determination of polyphenols isolated from tomato peel by high intensity ultrasound
• Author: Vicenzia Miletić
• Mentor: Antonela Ninčević Grassino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2017-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu proučavana je učinkovitost ekstrakcije polifenola iz kore rajčice, nusproizvoda nastalog tijekom postupka obrade rajčice. Ekstrakcija je provedena ultrazvukom visokog intenziteta na uzorcima osušene kore rajčice sa i bez pektina, djelovanjem 96 i 70 % (v/v) etanola u vremenu od 5, 10 i 15 min. Maseni udio ukupnih fenola i flavonoida određen je UV/Vis spektrofotometrijskom metodom. Dobiveni rezultati su pokazali da uzorci kore rajčice sa pektinom sadrže veći udio ukupnih fenola i flavonoida, u odnosu na uzorke kore rajčice bez pektina. Utvrđeno je da vrijeme ekstrakcije od 15 min i 70 % etanol utječu na optimalnu ekstrakciju polifenola kod uzoraka kore rajčice sa pektinom. Zaključno, provedeno istraživanje je pokazalo da se kora rajčice kao jeftin biosupstrat može efikasno iskoristiti za jednostavnu i brzu izolaciju polifenola, smanjujući pri tome troškove sakupljanja i nagomilavanja velikih količina biootpada.

Abstract (english)

In this work was investigated the efficiency of polyphenols extraction from tomato peel, by-product formed during tomato processing. Extraction was performed by high intensity ultrasound on dried tomato peel samples with and without pectin, with 96 and 70 % (v/v) ethanol at 5, 10 and 15 min. The content of total polyphenols and flavonoids was determined by the UV/Vis spectrophotometric method. The obtained results showed that the content of total phenols and flavonoids is higher in tomato peel with pectin, compared with tomato peel samples without pectin. It was found that the extraction time of 15 min and the 70 % ethanol affects the optimum extraction of polyphenols in tomato peel samples with pectin. In conclusion, performed research has shown that the tomato peel as an inexpensive bio-substrate can be used efficiently for the simple and rapid isolation of polyphenols, reducing the costs of collecting and accumulating large amounts of bio-waste.

• Keywords: biootpad; kora rajčice; polifenoli; ultrazvuk; UV/Vis spektrofotometrija
• Keywords (english): bio-waste; tomato peel; polyphenols; ultrasound; UV/Vis spectrophotometry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:571502
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-20 07:02:23