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undergraduate thesis
Nove tehnologije izolacije fenolnih spojeva iz komine maslina
2018. urn:nbn:hr:159:022836
Božac, Natalia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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Božac, N. (2018). Nove tehnologije izolacije fenolnih spojeva iz komine maslina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:022836

Božac, Natalia. "Nove tehnologije izolacije fenolnih spojeva iz komine maslina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:022836

Božac, Natalia. "Nove tehnologije izolacije fenolnih spojeva iz komine maslina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:022836

Božac, N. (2018). 'Nove tehnologije izolacije fenolnih spojeva iz komine maslina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:022836

Božac N. Nove tehnologije izolacije fenolnih spojeva iz komine maslina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:022836

N. Božac, "Nove tehnologije izolacije fenolnih spojeva iz komine maslina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:022836

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Metadata
TitleNove tehnologije izolacije fenolnih spojeva iz komine maslina
Title (english)New technologies for the isolation of phenolic compounds from olive pomace
AuthorNatalia Božac
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Komina masline je nusproizvod industrije ulja i masti koja sadrži visok udio fenolnih spojeva, zbog čega je pogodan materijal za njihovu ekstrakciju. Ekstrakcija mikrovalovima kao relativno nova metoda ekstrakcije, ima brojne prednosti nad konvencionalnim metodama. Cilj ovog rada je usporedba mikrovalne ekstrakcije fenolnih spojeva iz komine maslina te konvencionalne metode po Soxhletu. Ekstrakcijom mikrovalovima postignuto je veće iskorištenje procesa pri značajno kraćem trajanju ekstrakcije i uporabi manjeg volumena otapala u odnosu na konvencionalnu metodu. Zbog značajno kraćeg vremena trajanja metoda je pogodna za ekstrakciju termolabilnih spojeva.
Abstract (english)
Olive pomace is a byproduct of oil and fat industry, that is rich in phenolic compounds. That is the reason why olive pomace is suitable material for extraction of phenolic compounds. Microwave assisted extraction, relatively new method, has numerous advantages over conventional methods. The aim of this study was comparison of microwave assisted and conventional, Soxhlet, extraction of phenolic compounds. Microwave assisted extraction provided greater yield in significantly shorter time and using less solvent. Significantly shorter time of this method favoured preservation of thermolabile compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:022836
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-18 08:34:44