Aromatski profil ekstrakata kadulje dobivenih primjenom visokonaponskog električnog pražnjenja

master's thesis

• Title (english): Aromatic profile of sage extracts obtained by means of high voltage electrical discharge technology
• Author: Elena Mikolaj
• Mentor: Anet Režek Jambrak (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: 2019-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha istraživanja je utvrditi učinkovitost netoplinske metode ekstrakcije primjenom visokonaponskog električnog pražnjenja korištenjem „zelenih otapala''. Tijekom istraživanja uzorci kadulje (Salvia officinalis) tretirani su u plazma generatoru IMP-SSPG-1200 pri frekvenciji 100 Hz i različitim vrijednostima napona u struji dušika (20 kV i 25 kV), odnosno u struji argona (15 kV i 20 kV). Ekstrakcija tretiranih i netretiranih uzoraka (1 g uzorka u 50 mL otapala) provodila se 3 i 9 minuta u 0 %-tnoj, 25 %-tnoj i 50 %-tnoj otopini etanola. Najveći prinos fenolnih spojeva od 6,07 % ostvaren je u uzorku kadulje tretiranom u struji dušika 9 minuta, pri naponu od 25 kV, u otopini 25 %-tnog etanola. Uporabom hladne plazme određena je viša antioksidacijska aktivnost uzoraka u usporedbi s klasičnom metodom. Razvijeni su regresijski modeli za predviđanje sadržaja ukupnih fenola i antioksidacijske aktivnosti sličnih uzoraka na temelju analitičkih podataka i blisko infracrvene spektroskopije. Aromatski profil uzoraka kadulje određen je analizom plinske kromatografije – spektroskopije masa.

Abstract (english)

The purpose of the study was to determine the efficiency of the non-thermal extraction method by using high-voltage electrical discharge (HVED) tretman using "green solvents". Sage samples (Salvia officinalis) were treated in the plasma generator IMP-SSPG-1200 at frequency of 100 Hz and different voltage values in the nitrogen (20 kV and 25 kV) or argon (15 kV and 20 kV) stream. Extraction duration of treated and untreated samples (1 g of sample in 50 mL of solvent) was 3 and 9 minutes in 0 %, 25 % and 50 % ethanol solution. The highest yield of phenolic compounds was 6.07 % achieved during 9 minutes treatment, in 25 % ethanol solution and the nitrogen stream at 25 kV. Using HVED treatment demonstrate higher antioxidant activity of samples compared to the classical method. Regression models for prediction of total phenol content and antioxidant activity of similar samples were developed based on analytical data and near-infrared spectroscopy. The aromatic profile of sage samples was determined by analysis of gas chromatography - mass spectroscopy.

• Keywords: kadulja; visokonaponsko električno pražnjenje; ukupni fenoli; antioksidacijski kapacitet; aromatski profil
• Keywords (english): sage; high-voltage electrical discharge; total phenolic compounds; antioxidant capacity; aromatic profile
• Language: croatian
• URN:NBN: urn:nbn:hr:159:304693
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-01-28 13:22:39