Visokonaponsko pražnjenje u ekstrakcijama bioaktivnih komponenata iz lista masline i ružmarina

undergraduate thesis

• Title (english): Use of high voltage discharge in extractions of bioactive components from olive leaf and rosemary
• Author: Petra Golubić
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2018-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi utjecaj ne-toplinske metode ekstrakcije, odnosno ekstrakcije uz visokonaponsko pražnjenje, na udio ekstrahiranih fenolnih spojeva iz lista masline i ružmarina i na boju ekstrakta u odnosu na klasičnu metodu ekstrakcije. U radu su korištena tzv. „zelena otapala“ koja su ekološki prihvatljiva, netoksična i nezapaljiva. Ekstrakcija potpomognuta visokonaponskim pražnjenjem i klasična ekstrakcija provodile su se 3 i 9 minuta s 0, 25 i 50 % vodenom otopinom etanola. Rezultati rada su pokazali da se ekstrakcijom potpomognutom visokonaponskim pražnjenjem dobije veći prinos ukupnih fenola i da je tretirani ekstrakt jače obojen od netretiranog. Na temelju rezultata može se zaključiti da je ekstrakcija uz visokonaponsko pražnjenje efikasnija metoda od klasične ekstrakcije.

Abstract (english)

The aim of this final work was to determine the influence of non-thermal treatment ,high–voltage electrical discharge (HVED), on the increase on the yield of extracted phenolic compounds from olive leaf and rosemary, and the color of extract compared to classical extraction method. „Green solvents“ were used in this study because they are environmentally acceptable, non-toxic and non-flammable. The extraction assisted by HVED and classical extraction was performed for 3 and 9 minutes with 0, 25 and 50 % of aqueous ethanol solution. The study has shown that the extraction assisted by HVED had higher total phenol yield and that treated extract is more colored than the non-treated one. Based on the results, it can be concluded that the extraction assisted by HVED is more efficient method than the classical extraction.

• Keywords: ekstrakcija; fenolni spojevi; plazma; visokonaponsko pražnjenje
• Keywords (english): extraction; high-voltage discharge; phenolic compounds; plasma
• Language: croatian
• URN:NBN: urn:nbn:hr:159:241482
• 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: Open access
• Created on: 2018-09-12 08:11:06