Utjecaj visokog tlaka na izolaciju flavonoida iz organskog otpada u proizvodnji vina

undergraduate thesis

• Title (english): High hydrostatic pressure assisted extraction on total flavonoids content from organic waste in wine production
• Author: Željka Kresoja
• 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 bio je ispitati utjecaj ekstrakcije potpomognute visokim hidrostatskim tlakom na izolaciju flavonoida iz pokožice grožđa sorte Teran, te antioksidacijski kapacitet u dobivenim ekstraktima. Ekstrakcija je provedena uz primjenu 30 do 70% vodenih otopina etanola i metanola te pri tlakovima od 300MPa, 400MPa i 500MPa tijekom 3, 6.5 i 10 minuta. Ukupni flavonoidi određivani su spektrofotometrijski. Antioksidacijski kapacitet određivan je FRAP metodom. Viši prinosi ukupnih flavonoida dobiveni su uz primjenu 70%-tnih vodenih otopina metanola i etanola. Najviši antioksidacijski kapacitet određen je u ekstraktima dobivenim s 50%-tnom vodenom otopinom etanola.

Abstract (english)

The aim of this study was to determine the influence of high hydrostatic pressure assisted extraction on the isolation of total flavonoids from grape skin of Teran variety and antioxidative capacity of obtained extracts. Extraction was performed by using 30% to 70%, aqueous solution of ethanol and methanol at hydrostatic pressure of 300 MPa, 400 MPa and 500 MPa, and the duration of the extraction 3, 6.5 and 10 minutes. The total flavonoid content was determined spectrophotometricly and antioxidant capacity with FRAP method. The results indicate that the 70% (v / v) ethanol and methanol are solvents of optimal polarity, which achieves the highest yield of total flavonoid content. The maximum value of the antioxidant capacity was determined in extracts obtained with 50% ethanol (v / v).

• Keywords: organski otpad od proizvodnje vina; flavonoidi; visoki hidrostatski tlak; antioksidacijski kapacitet
• Keywords (english): organic waste from wine production; flavonoids; high hydrostatic pressure; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:307454
• 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: 2017-04-26 07:51:03