Primjena ultrazvuka za ekstrakciju steviol glikozida iz lista stevije

undergraduate thesis

• Title (english): The use of ultrasound for the extraction of steviol glycosides from stevia leaf
• Author: Marina Čirjak
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2015-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology; Engineering

Abstract

Ultrazvuk u prehrambenoj industriji ima široku primjenu, a jedan od primjera je i ekstrakcija bioaktivnih sastojaka iz biljnog materijala. U ovom radu provedena je ekstrakcija steviol glikozida iz suhog lista biljke Stevie. Za provedbu eksperimenta su primijenjene metoda ekstrakcije ultrazvukom visokog intenziteta te metoda ekstrakcije vodom po Soxletu. Uvjeti ekstrakcije ultrazvukom (vrijeme, amplituda i temperatura) su mijenjani tijekom eksperimenta. Udio steviol glikozida određen je primjenom tekućinske kromatografije visoke djelotvornosti (HPLC). Dobiveni rezultati pokazali su da se pri svim primijenjenim uvjetima ekstrakcije ultrazvukom dobije veće iskorištenje steviol glikozida nego pri ekstrakciji u aparaturi po Soxletu.

Abstract (english)

Ultrasound in the food industry is widely used, one example is the extraction of bioactive compounds from plant materials. This paper describes the extraction of steviol glycosides from the dried leaves of the plant Stevie. To conduct the experiment, were applied the method of extraction of high-intensity ultrasound and. Terms of ultrasonic extraction (time, amplitude and temperature) are changed during the experiment. The share of steviol glycosides was determined using high performance liquid chromatography (HPLC). The results shows that in all conditions applied ultrasonic extraction obtain higher yields steviol glycosides, but the Soxhlet extraction method.

• Keywords: bioaktivni sastojci; ekstrakcija; HPLC; Stevia rebaudiana Berton; ultrazvuk
• Keywords (english): bioactive compounds; extraction; HPLC; ultrasound; Stevia rebaudiana Bertoni
• Language: croatian
• URN:NBN: urn:nbn:hr:159:194863
• 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: 2015-12-16 09:42:44