Izolacija bioaktivnih spojeva iz lanene pogače

master's thesis

• Title (english): Isolation of bioactive compunds from flaxseed cake
• Author: Mihaela Šrajbek
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2017-07-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Lanena pogača je nusproizvod bogat fenolnim spojevima te se može koristiti kao jeftina sirovina za njihovu ekstrakciju. Cilj rada bio je ispitati utjecaj mikrovalova na ekstraktibilnost bioaktivnih spojeva u usporedbi s klasičnim metodama. U radu su, pomoću uobičajenih metoda ekstrakcije i mikrovalnom ekstrakcijom izolirani i određeni: sekoizolaricirezinol-diglukozid (SDG) te glukozidi p-kumarinske i ferulinske kiseline - spojevi iz lanene pogače, koja je dobivena nakon hladnog prešanja.... More Standardnom metodom ekstrakcije iz lanene pogače određeni su: SDG (21,98 mg g-1), glukozid p-kumarinske kiseline (10,46 mg g-1) te glukozid ferulinske kiseline (5,12 mg g-1). Mikrovalnom ekstrakcijom dobivene su znatno veće vrijednosti navedenih spojeva uz značajno skraćenje vremena ekstrakcije (preko 95%) i smanjenja upotrebe otapala. Maksimalne količine ekstrahirane mikrovalnom ekstrakcijom za SDG bile su 28,96 mg g-1, za glukozid p-kumarinske kiseline 18,06 mg g-1 i glukozid ferulinske kiseline 8,98 mg g-1. Less

Abstract (english)

Flaxseed cake is a byproduct which contains high amounts of phenolic compounds, so it can be used as a cheap material for their extraction. The aim of this study was to examine the effect of microwaves on the extractability of bioactive compounds compared to regular methods. In this paper, the following compounds from the flaxseed cake, obtained after cold pressing, were isolated and identified: secoisolariciresinol diglucoside (SDG), p-coumaric acid glucoside and ferulic acid... More glucoside, using both regular extraction methods and a microwave-assisted extraction. By using the reglar method, it was found that the major phenolic compound of flaxseed cake is: SDG (21,98 mg g-1), then p-coumaric acid glucoside (10,46 mg g-1) and ferulic acid glucoside (5,12 mg g-1). Microwave-assisted extraction resulted in significantly higher values of mentioned compounds, with a significantly shortened time of extraction (more then 95%) and reduction of solvent usage. The maximum amounts extracted by microwave-assisted extraction were for SDG 28,96 mg g-1, p-coumaric acid glucoside 18,06 mg g-1 and ferulic acid glucoside 8,98 mg g-1. Less

• Keywords: Lanena pogača; SDG; glukozid p-kumarinske kiseline; glukozid ferulinske kiseline; mikrovalna ekstrakcija
• Keywords (english): flaxseed cake; SDG; p-coumaric acid glucoside; ferulic acid glucoside; microwave-assisted extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:836628
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-07 14:09:11