Utjecaj hladne plazme na ekstrakciju fenolnih spojeva u aroniji

undergraduate thesis

• Title (english): Effect of cold atmospheric pressure gas phase plasma to extraction phenolic compounds in aronia
• Author: Maja Šulentić
• 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: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aronija je biljka svrstana u kategoriju tzv. super voća zbog svog izuzetno bogatog nutritivnog sastava i visokog udjela polifenola koji pokazuju iznimnu antioksidacijsku aktivnost. Cilj ovog rada bio je odrediti utjecaj hladne plazme na ekstrakciju ukupnih fenola iz soka aronije usporedno sa postupkom klasične ekstrakcije iz svježeg i pasteriziranog soka. Istraživanje je provedeno na uzorcima svježeg, pasteriziranog soka i sokovima tretiranim hladnom plazmom koja se provodi pri različitom vremenu tretiranja (3,5 i 7 min) u različitim volumenima soka (3 i 5 mL). U svim uzorcima određena je masena koncentracija ukupnih fenola. Rezultati su pokazali da je u manjem volumenu tretiranog soka (3 mL) pri dužem vremenu tretiranja (7 min) koncentracija ukupnih fenola bila veća. U većem volumenu tretiranog soka (5 mL) veća koncentracija ukupnih fenola određena je pri kraćem vremenu tretiranja soka (3 min). Najveća koncentracija ukupnih fenola određena je u uzorku soku aronije pri čemu je volumen od 5 mL soka tretiran hladnom plazmom kroz vrijeme od 5 minuta.

Abstract (english)

Aronia plant is classified as super fruit because of its extremely rich nutritive composition and high content of polyphenols that exhibit exceptional antioxidant activity. The aim of this study was to determine the effect of cold atmospheric pressure gas phase plasma on the extraction of total phenols from aronia juice along with the classical method of extraction from fresh and pasteurized juice. The study was conducted on samples of fresh, pasteurized juice and juice treated with cold atmospheric pressure gas phase plasma, which is carried out at different times of treatment (3,5 and 7 min) in different volumes of juice (3 and 5 mL). In all samples, the mass concentration of total phenols was determined. The results showed that in a small volume of the treated juice (3 mL) with increased duration of treatment (7 min) concentration of total phenols was higher. The larger volume of the treated juice (5 mL) higher concentration of total phenols was determined in a shorter time of treating juice (3 min). The highest concentration of total phenolics in the sample is determined chokeberry juice whereby a volume of 5 ml of juice is treated with cold atmospheric pressure gas phase plasma for a period of 5 minutes.

• Keywords: aronija; fenoli; hladna plazma; ekstrakcija
• Keywords (english): aronia; phenols; cold plasma; extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:412215
• 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 10:04:54