Mikrovalovima potpomognuta ekstrakcija polifenola iz kore mandarine

undergraduate thesis

• Title (english): Microwave assisted extraction of polyphenols from mandarine peel
• Author: Ana Rajković
• Mentor: Antonela Ninčević Grassino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2018-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog istraţivanja bila je određivanje optimalnih parametara ekstrakcije polifenola pomoću mikrovalova iz kore mandarine, nusproizvoda nastalog tijekom postupka obrade mandarine i proizvodnje voćnih sokova. Ispitan je utjecaj temperature (30 i 50 °C), vremena (3, 7, 11 i 22 min) ekstrakcije te volumnog udjela etanola (25, 50 i 70 %, v/v) na prinos polifenola. Sadrţaj ukupnih fenola i flavonoida u ekstraktima kore mandarine određen je primjenom UV/Vis spektrofotometrije. Rezultati su pokazali da najveći prinos fenola (w = 64,17 mg g-1) daju uzorci ekstrahirani tijekom 7 min uz volumni udio etanola od 50 %, na temperaturi od 30 °C. Kod ekstrakcije provedene na 50 °C dobivene su nešto više vrijednosti, tijekom 7 i 11 min ekstrakcije s 50 i 70 %-tnim etanolom. Zaključno, za postizanje optimalnih prinosa polifenola kod daljnjih priprava i primjena ekstrakata kore mandarine bili bi: φ (etanol) = 50 %, t = 7 min i T = 50 °C.

Abstract (english)

The purpose of this investigation was determination of optimal parameters of microwave assisted extraction of polyphenols from mandarine peel, main by-product of mandarine processing and manufacture of fruit juices. Influence of temperature (30 and 50 °C), time (3, 5, 7 and 11 min) of extraction and volume fraction of ethanol (25, 50 and 70 %, v/v) was examined. Contents of total phenols and flavonoids were determined using UV/Vis spectrophotometry. The results have shown that the highest recovery of phenols (w = 64,17 mg g-1) give samples extracted 7 min with volume fractions of ethanol 50 %, at temperature of 30 °C. For extraction performed at 50 °C are obtained somewhat higher values, during 7 and 11 min by 50 and 70 % ethanol. In conclusion, for achievement of optimal recovery of polyphenols for further preparation and application of mandarine peel extracts would be: φ (ethanol) = 50 %, t = 7 min i T = 50 °C.

• Keywords: ekstrakcija potpomognuta mikrovalovima; fenoli; flavonoidi; kora mandarine; UV/Vis spektrofotometrija
• Keywords (english): microwave assisted extraction; phenols; flavonoids; mandarine peel; UV/Vis spectrophotometry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:268012
• 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: 2018-10-10 09:32:09