Utjecaj ekstrakcije mikrovalnim zračenjem na koncentraciju karotenoida iz origana

undergraduate thesis

• Title (english): The effect of microwave-assisted extraction on the concentration of carotenoids in the oregano leaves
• Author: Niko Jakoliš
• Mentor: Filip Šupljika (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Physical Chemistry and Corrosion); Zagreb
• Defense date and country: 2020-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj ekstrakcije potpomognute mikrovalnim zračenjem (MAE) na masenu koncentraciju ukupnih karotenoida, ksantofila i karotena u ekstraktima lišća origana. Ekstrakcija je provedena s 90 % vodenom otopinom metanola pri temperaturama od 35 °C, 40 °C, 45 °C i 50 °C te vremenu tretiranja od 3, 6 i 9 minuta. Masena koncentracija ukupnih karotenoida, ksantofila i karotena u ekstraktima lišća utvrđena je primjenom UV/VIS spektroskopije. Kao optimalni uvjeti za izolaciju pigmenata karotenoida iz listova origana primjenom MAE dobiveni su parametri: temepratura (50 °C) te vrijeme tretiranja (9 minuta ) .

Abstract (english)

The aim of this study was to investigate the influence of microwave-assisted extraction (MAE) to the mass concentration of total carotenoids, carotens and xantophylls in extracts of oregano leaves. Extraction was carried out with 90% aqueous methanol solution at extraction temperatures of 35 °C ,40 °C, 45 °C and 50 °C. Extraction time was 3, 6 and 9 minutes. The mass concentration of total carotenoids, carotens and xantophylls in leaves extracts was determined by UV/VIS spectroscopy. The optimum conditions for the isolation of carotenoids from oregano leaves using MAE are the extraction temperature of 50 °C and extraction time of 9 minutes.

• Keywords: ekstrakcija; karotenoidi; mikrovalno zračenje; origano; pigmenti
• Keywords (english): extraction; carotenoids; microwaves; oregano; pigments
• Language: croatian
• URN:NBN: urn:nbn:hr:159:639296
• 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: 2020-07-23 09:55:40