Optimiranje uvjeta ekstrakcije biološki aktivnih komponenta iz lista masline

master's thesis

• Title (english): Optimizing the conditions of extracts of biologically active components components from olive leaf
• Author: Matea Kušen
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2017-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Listovi masline (Olea europea L.) su potencijalni izvor biološki atkivnih spojeva, a posebice polifenolnih spojeva. U ovom radu provedene su tri različite ekstrakcije: klasična ekstrakcija, ekstrakcija potpomognuta mikrovalovima te ekstrakcija potpomognuta mikrovalovima i ultrazvukom. Provedena je analiza utjecaja temperature ekstrakcije, vremena ekstrakcije, brzine miješanja, veličine čestica, snage mikrovalova te snage ultrazvuka na učinkovitost ekstrakcija. Ekstraktima su određena fizikalna svojstva (vodljivost, TDS, pH, suha tvar) te kemijska svojstva (ukupni polifenoli i antioksidacijska aktivnost pomoću ABTS, DPPH i FRAP metode). Primjenom metode odzivne površine određeni su optimalni uvjeti za provedbu sve tri vrste ekstrakcije te je provedena analiza korelacija i analiza osnovnih komponenata na prikupljenom skupu podataka. Provedeno je optimiranje uvjeta ekstrakcije biološki aktivnih komponenata iz lista masline postupkom klasične ekstrakcije, ekstrakcije potpomognute mikrovalovima te ekstrakcije potpomognute mikrovalovima i ultrazvukom. Razvijeni su također modeli lokalne linearne regresije za predviđanje fizikalnih i kemijskih karakteristika pripremljenih ekstrakata na temelju različitih procesnih uvjeta ekstrakcije. Rezultati pokazuju da se optimalni uvijeti za ekstrakciju polifenola te antioksidacijsku aktivnost razlikuju ovisno o korištenoj metode ekstrakcije. Modeli lokalne linearne regresije za predviđanje fizikalnih i kemijskih svojstava vodenih ekstrakata lista masline pokazuju na temelju koeficijenta determinacije da razvijeni modeli nisu pouzdani za predviđanje svih analiziranih varijabli.

Abstract (english)

Olive leaf (Olea europea L.) is a potential source of biologically active compounds, especially polyphenols. This paper observes three different extractions: classical extraction, microwave-assisted extraction and ultrasound assisted extraction. Analysis of the effect of extraction temperature, extraction time, mixing speed, particle size, microwave and ultrasound power on efficency of the extractions was performed. Physical (conductivity, TDS, pH, dry matter) and chemical properties (total polyphenol and antioxidant activity using ABTS, DPPH and FRAP method) of the extracts have been determined. Using the response surface method, optimal conditions for the implementation of all three types of extraction were determined and correlation analysis and analysis of the basic components were performed on the collected data set. Optimization of extraction conditions of biologically active components from olive leaf by classical extraction method, microwave-assisted extraction and microwave-assisted extraction and ultrasound was performed. Models of local linear regression were also developed to predict the physical and chemical characteristics of prepared extractions based on different conditions of the extraction process.Results show that optimal conditions for extraction of polyphenols and antioxidant activity differ depending on the extraction method used. Local linear regression models for predicting physical and chemical properties of aqueous olive leaf extracts show that based on the determination coefficient, that the developed model is not reliable for predicting all analysed variables.

• Keywords: list masline; polifenoli; antioksidansi; ekstrakcija
• Keywords (english): olive leaf; polyphenols; antioxidants; extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:933978
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-09 09:36:10