Izolacija bioaktivnih komponenata iz biljke matičnjak

undergraduate thesis

• Title (english): Isolation of bioactive compounds from lemon balm
• Author: Josipa Zovko
• 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

Cilj ovog rada je izolacija bioaktivnih spojeva iz matičnjaka ekstrakcijom po Soxhletu te izdvajanje frakcija primjenom tankoslojne kromatografije i FTIR – sprektroskopije. Ekstrakcija je prvi korak u izolaciji bioaktivnih komponenti iz biljnoga materijala. Primjenjuju se različiti postupci ekstrakcije ovisno o vrsti uzorka. Budući da je većina fenolnih spojeva topljiva u etanolnim ekstraktima, u ovom radu izolirani su sastojci biljke matičnjaka metodom ekstrakcije po Soxhletu, nakon čega je provedena karakterizacija ekstrakata tankoslojnom kromatografijom i FTIR - spektroskopijom. Dobiveni rezultati ukazuju na prisutnost velikog broja polifenolnih spojeva, značajnih antioksidansa. Biljni ekstrakti mogu se učinkovito primjenjivati za obogaćivanje voćnih sokova, ali istovremeno mogu utjecati na senzorska svojstva gotovog proizvoda. Koriste se u farmaceutskoj, kozmetičkoj i prehrambenoj industriji.

Abstract (english)

The aim of this work is to isolate bioactive compounds from the lemon balm after Soxhlet extraction and separation of fractions by using thin layer chromatography and FTIR – spectroscopy. Extraction is a first step in isolation of bioactive compounds from the plant material. A lot of various procedures have been applied, depending on the type of sample. Since most of the phenolic compounds are present in the ethanol extracts, in this study ingredients from the plant lemon balm were isolated by a Soxhlet extraction method, after which characterization of the extracts was made, performed by thin layer chromatography and FTIR spectroscopy. The results indicate the presence of large number of polyphenols, significant antioxidants. Plant extracts can be effectively used for the enrichment of fruit juices, but also can influence the sensory characteristics of the finished product. They are used in the pharmaceutical, cosmetic and food industries.

• Keywords: matičnjak; izolacija; ekstrakcija; Soxhlet; fenolni spojevi
• Keywords (english): lemon balm; extraction; Soxhlet; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:605943
• 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 12:02:39