Izolacija i karakterizacija bioaktivnih komponenti iz cvijeta i lista majčine dušice

undergraduate thesis

• Title (english): Isolation and characterization of bioactive components from the flower and leaf of wild thyme
• Author: Karla Mamilović
• Mentor: Jasmina Lapić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Majčina dušica (Thymus serpyllum L.) je aromatska ljekovita biljka. U okviru ovoga završnog rada provedena je izolacija i karakterizacija bioaktivnih komponenti iz cvijeta i lista osušene majčine dušice kao pripravka za čaj. Pri postupku izolacije korištene su metoda ekstrakcije s organskim otapalom (etanolom) u Soxhletovoj aparaturi, uparavanje rotacionim otparivačem i kromatografija. Identifikacija izoliranih komponenata provedena je tankoslojnom kromatografijom (TLC) i FTIR - spektroskopijom te je na taj način potvrđena prisutnost različiti bioaktivnih komponenti odnosno karvakrol, timol i ružmarinska kiselina koje su uz pigmente najdominantnije.

Abstract (english)

Thyme (Thymus serpyllum L.) is an aromatic herb. As part of this final work it was carried out isolation and characterization of bioactive components from flower and leaf dried thyme as preparation for tea. In the isolation procedure used methods are extraction with an organic solvent (ethanol) in Soxhlet extractor, evaporation by rotary evaporator and chromatography. Identification of isolated components were performed by thin layer chromatography (TLC) and FTIR – spectroscopy which confirmed the presence of different bioactive components respectively carvacrol, thymol and rosmarinic acid, which are, with pigments, the most dominant components.

• Keywords: majčina dušica; fenolni spojevi; ekstrakcija; izolacija
• Keywords (english): thyme; phenolic compounds; extraction; isolation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:717069
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-25 11:44:40