Ekstrakcija bioaktivnih spojeva iz rogača (Ceratonia siliqua), mirte (Myrtus communis) i tršlje (Pistacia lentiscus) primjenom ultrazvuka

undergraduate thesis

• Title (english): Ultrasound-assisted extraction of bioactive compounds from the carob (Ceratonia siliqua), the myrtle (Myrtus communis) and the lentisk (Pistacia lentiscus)
• Author: David Kolanović
• Mentor: Zoran Zorić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for drying Technologies and monitoring of biologically active compounds); Zagreb
• Defense date and country: 2020-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti masene udjele fenolnih spojeva i pigmenata te antioksidacijski kapacitet u etil-acetatnim, acetonskim i etanolnim ekstraktima dobivenih iz plodova rogača, listova i plodova mirte i listova tršlje ultrazvukom potpomognutom ekstrakcijom. Ukupni fenoli, flavonoidi, hidroksicimetne kiseline, flavonoli i pigmenti određeni su spektrofotometrijski dok je antioksidacijski kapacitet određen ORAC metodom. Najveći prinos određen je u acetonskoj frakciji u svim uzorcima, a visok antioksidacijski kapacitet pokazali su ekstrakti svih biljaka osim ekstrakta rogača.

Abstract (english)

The aim of this study was to evaluate phenolic content and to determine antioxidant capacity in obtained ethyl acetate, ethanol and acetone extract from dry ground samples of carob pod, myrtle leaves and berries and mastic leaves using ultrasound-assisted extraction. Total phenolics, flavonoids, hydroxycinnamate acids, flavonols and pigments (chlorophylls and carotenoids) were analysed by spectrophotometric methods and antioxidant capacity by the ORAC method, respectively. The highest yield of total phenolic compounds was determined in the acetone fraction in all samples while the high antioxidant capacity was determined in extracts of all plants except carob pod.

• Keywords: antioksidacijski kapacitet; bioaktivni spojevi; fenolni spojevi; flavonoidi; ultrazvučna ekstrakcija
• Keywords (english): antioxidant capacity; bioactive compounds; flavonoids; phenolic compounds; ultrasound-assisted extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:681559
• 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: 2020-10-26 10:41:55