Antioksidativna aktivnost flavonoida izoliranih iz organskog otpada od proizvodnje vina

undergraduate thesis

• Title (english): The antioxidant activity of flavonoids isolated from organic waste from production of wine
• Author: Ena Cegledi
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja je bio ispitati utjecaj vremena (30, 45 i 60 min) i upotrebe 50% vodene otopine etanola, te iste otopine s udjelom 0,5 i 1% klorovodične kiseline, na izolaciju flavonoida iz pokožice grožđa sorte Teran, i antioksidacijsku aktivnost u ekstraktima primjenom klasične ekstrakcije. Određivanje ukupnih flavonoida provedeno je spektrofotometrijski, a antioksidacijska aktivnost primjenom DPPH metode. Antioksidacijska aktivnost slijedi trend promjene ukupnih flavonoida, te kako se povećava udio ukupnih flavonoida povećava se i antioksidacijka aktivnost. Najviši prinos ukupnih flavonoida određen je u ekstraktu ekstrahiranom 45 min uz dodatak 1 % klorovodične kiseline, kao i najviša antioksidacijska aktivnost.

Abstract (english)

The aim of this study was to examine the effect of time (30, 45 and 60 minute) and the use of 50% aqueous ethanol, and the same solution with a share of 0.5 and 1% hydrochloric acid, on the isolation of flavonoids from the skin of the Teran variety grapes, and the antioxidant activity in the extracts using the classical extraction. The proces of determination of total flavonoids was carried out by spectrophotometry and the DPPH method was used for the antioxidant activity. Antioxidant activity follows the trend of change in total flavonoids and by increasing the concentration of total flavonoids, the antioxidant activity also rises. The highest yield of total flavonoids in the extract was determined by the 45 minute extraction with the addition of 1% hydrochloric acid, as well as the highest antioxidant activity.

• Keywords: antioksidacijska aktivnost; ekstrakcija; flavonoidi; komina; organski otpad
• Keywords (english): antioxidant activity; bioactive wine waste; extraction; flavonoids; grape pomace
• Language: croatian
• URN:NBN: urn:nbn:hr:159:465512
• 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 13:46:30