Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora

master's thesis

• Title (english): Influence of enzyme-assisted extraction on the yield of essential oil from sage and bay laurel
• Author: Tamara Vujović
• Mentor: Maja Dent (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: 2020-06-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti optimalne parametre za provođenje predtretmana enzimima (ksilanaza) te njegov utjecaj na udio eteričnog ulja kadulje i lovora nakon vodene destilacije po Clavengeru. U prvom dijelu rada ispitivao se utjecaj pH-vrijednosti otapala, koncentracije enzima i vremena trajanja reakcije na aktivnost ksilanaze pri 40 °C. Utvrđeno je da optimalni uvjeti podrazumijevaju upotrebu pufera 2 (pH = 6,5), masenu koncentraciju enzima od 0,20 mg mL-1 te vrijeme provođenja enzimske reakcije u trajanju od 4 sata. U drugom dijelu rada istraživan je utjecaj ekstrakcije potpomognute enzimima te ekstrakcije potpomognute ultrazvukom (50 W, 10 minuta) uz dodatak enzima kao predtretmana na udio eteričnog ulja nakon vodene destilacije. Kod obje biljke je najveći ekstrakcijski kapacitet postignut primjenom ekstrakcije potpomognute enzimima kao predtretmana, dok ekstrakcija potpomognuta ultrazvukom uz dodatak enzima nije značajno doprinijela povećanju udjela ekstrahiranog eteričnog ulja. Zaključno, ekstrakcija potpomognuta enzimima kao predtretmana vodenoj destilaciji po Clavengeru bi se u budućnosti mogla koristiti kao ekološki prihvatljiva metoda za izdvajanje eteričnog ulja iz listova lovora i kadulje.

Abstract (english)

The aim of this study was to determine optimal parameters for enzyme-assisted extraction (xylanase) and its impact on the content of sage and bay laurel essential oils after Clavenger hydrodistillation. Firstly, influence of solvent type, enzyme concentration and time of reaction on the xylanase activity at 40 °C was tested. It was found that the optimal parameters include the usage of buffer 2 (pH = 6,5), mass concentration of 0,20 mg mL-1 and reaction time of 4 hours. Secondly, influence of enzyme-assisted extraction and ultrasound-assisted extraction (50 W, 10 minutes) with the addition of enzymes on the essential oil yield after Clavenger hydrodistillation was tested. The highest extraction capacity was observed using enzyme-assisted extraction as pretreatment, while ultrasound-assisted extraction with the addition of the enzymes hasn't significantly contributed to the increase of the essential oil yield. In conclusion, pretreatment with enzyme-assisted extraction prior to the Clavenger hydrodistillation could be used as a green extraction method for bay laurel and sage essential oils.

• Keywords: ekstrakcija; enzimi; kadulja; lovor; ultrazvuk
• Keywords (english): extraction; enzymes; sage; bay laurel; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:994029
• 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: 2020-06-19 10:07:59