Optimiranje mikrovalovima potpomognute ekstrakcije polisaharida iz smeđe alge Cystoseira barbata

master's thesis

• Title (english): Optimization of microwave-assisted extraction of polysaccharides from brown algae Cystoseira barbata
• Author: Ema Vrančić
• Mentor: Verica Dragović Uzelac (mentor)
• Committee member: Ivona Elez Garofulić (član povjerenstva)
• 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: 2021-01-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Morske alge bogat su izvor biološki aktivnih spojeva i to posebno sulfatiranih polisaharida, koji pokazuju antiviralna, antitumorska i antioksidativna svojstva. Cilj rada bio je optimirati mikrovalovima potpomognutu ekstrakciju polisaharida iz smeđe alge Cystoseira barbata. Mikrovalovima potpomognuta ekstrakcija provedena je pri temperaturama 40, 60 i 80 °C te vremenu ekstrakcije 10, 15 i 20 min, dok je konvencionalna ekstrakcija provedena pri 80 °C kroz 3 h. U obje metode, kao ekstrakcijsko... More otapalo su korištene destilirana voda i 0,1 M HCl. Utvrđen je utjecaj otapala, temperature i vremena ekstrakcije na prinos polisaharida, koncentraciju ukupnih ugljikohidrata, udio sulfatnih grupa i udio fukoze. Konvencionalnom ekstrakcijom postignut je veći prinos polisaharida (8,09 %) u odnosu na mikrovalovima potpomognutu ekstrakciju (3,88 %). Najveći prinos polisaharida i najveća koncentracija ukupnih ugljikohidrata dobiveni su uz 0,1 M HCl, pri 10 min i 80 °C, najveći udio sulfatnih grupa dobiven je uz 0,1 M HCl, pri 40 °C i 10 min, a najveći udio fukoze dobiven je uz 0,1 M HCl, pri 80 °C i 20 min. Less

Abstract (english)

Marine algae are rich source of biologically active compounds, especially sulfated polysaccharides, which show antiviral, antitumor and antioxidant properties. The aim of this study was to optimize microwave-assisted extraction of polysaccharides from the brown alga Cystoseira barbata. Microwave-assisted extraction was performed at temperatures of 40, 60 and 80 °C and extraction times of 10, 15 and 20 min, while conventional extraction was performed at 80 °C for 3 h. In both methods,... More distilled water and 0.1 M HCl were used as the extraction solvent. The influence of solvent, temperature and extraction time on polysaccharide yield, total carbohydrates, sulfate group content and fucose content was determined. Conventional extraction achieved a higher yield of polysaccharides (8.09 %) compared to microwave-assisted extraction (3.88 %). Highest yield of polysaccharides and the highest concentration of total carbohydrates were obtained with 0.1 M HCl, at 10 min and 80 °C, the highest content of sulfate groups were obtained with 0.1 M HCl, at 40 °C and 10 min, and the highest content of fucose was obtained with 0.1 M HCl, at 80 °C and 20 min. Less

• Keywords: smeđe alge; Cystoseira barbata; mikrovalovi; ekstrakcija; sulfatirani polisaharidi
• Keywords (english): brown algae; Cystoseira barbata; microwaves; extraction; sulfated polysaccharides
• Language: croatian
• URN:NBN: urn:nbn:hr:159:893320
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-03-19 09:27:34