Utjecaj mikrovalnog zračenja na koncentraciju klorofila iz origana

undergraduate thesis

• Title (english): The effect of microwave radiation on the concentration of chlorophyll in oregano
• Author: Kristina Zrinski
• 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: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovoga rada bio je ispitati kako ekstrakcija mikrovalnim zračenjem (MAE) utječe na masenu koncentraciju klorofila a i b iz usitnjenih listića origana. Ekstrakcija se provodila pri temperaturama od 35 °C, 40 °C, 45 °C, 50 °C i vremenskom periodu od 3, 6, i 9 minuta te je provedena u 90%-tnom metanolnom ekstraktu. Masena koncentracija klorofila a i b je utvrđena primjenom UV/VIS spektrofotometrije. Optimalni uvjeti dobiveni eksperimentalnim radom za izolaciju pigmenata klorofila a i b iz listića origana primjenom MAE su sljedeći: temperatura 50 °C i vrijeme tretiranja 9 minuta.

Abstract (english)

The aim of this study was to investigate how does microwave-assisted extraction (MAE) impacts on concentration of chlorophylls a and b from leaves of oregano. Extraction was conducted at temperatures of 35 °C, 40 °C, 45 °C and 50 °C in time period of 3, 6 and 9 minutes with 90% aqueous methanol solution. The mass concentration of chlorophylls a and b were determined by UV/VIS spectroscopy. The optimum conditions that were gotten from experimental work for the isolation of chlorophylls a and b from oregano leaves by MAE are temperature 50 °C and time period 9 minutes.

• Keywords: mikrovalno zračenje; ekstrakcija; klorofili; pigmenti; origano
• Keywords (english): microwave radiation; extraction; chlorophylls; pigments; oregano
• Language: croatian
• URN:NBN: urn:nbn:hr:159:313937
• 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: 2020-10-14 13:09:36