Analitičke metode izolacije funkcionalnih sastojaka iz nusproizvoda kave

undergraduate thesis

• Title (english): Analytical methods of isolation of functional ingredients from coffee by-products
• Author: Andreja Petek
• Mentor: Antonela Ninčević Grassino (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: 2020-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kava spada među najpopularnija pića današnjice. Tijekom proizvodnje kave i konzumacijom napitaka od kave gomila se velika količina nusproizvoda diljem svijeta. Glavni nusproizvodi su srebrna pokožica i talog zaostao nakon konzumacije napitka. Navedeni nusproizvodi bogati su izvor ugljikohidrata, lipida, proteina, fenolnih spojeva te minerala. S ciljem valorizacije nusproizvoda i smanjenja količine otpada nusproizvodi su pronašli primjenu u raznim industrijama, a uglavnom se koriste za ekstrakciju različitih funkcionalnih spojeva. Ekstrakcija čvrsto-kapljevito, Soxhlet ekstrakcija, ekstrakcija superkritičnim fluidima, mikrovalovima i ultrazvukom samo su neke od, u ovom radu, opisanih metoda njihove izolacije. Osim ekstrakcijskih tehnika opisane su i analitičke metode određivanja istih, a to su UV-Vis spektrofotometrija, plinska kromatografija, visoko specifična tekućinska kromatografija te atomska apsorpcijska spektrofotometrija.

Abstract (english)

Coffee is one of the most popular drinks nowadays. During coffee production and consumption of coffee beverages, a large amount of by-products are accumulated all around the world. The main by-products of coffee are silverskin and spent coffee ground. These by-products are a rich source of carbohydrates, lipids, proteins, phenolic compounds and minerals. With the aim of valorizing these by-products and reducing the amount of waste, by-products have found application in various industries and are mainly used for the extraction of different functional compounds. Solid-liquid extraction, Soxhlet extraction, supercritical fluid extraction, microwave- and ultrasound- assisted extractions are some of them described in this work for their isolation. Besides extraction techniques, the analytical methods for their determination are also described, e.g. UV-Vis spectrophotometry, gas chromatography, high-performance liquid chromatography and atomic absorption spectrophotometry.

• Keywords: analitičke metode; funkcionalni spojevi; metode ekstrakcije; nusproizvodi kave
• Keywords (english): analytical methods; functional compounds; extraction methods; coffee by-products
• Language: croatian
• URN:NBN: urn:nbn:hr:159:169075
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-22 13:33:09