Izolacija fenolnih spojeva lovora primjenom ubrzane ekstrakcije otapalima pri povišenom tlaku

undergraduate thesis

• Title (english): Isolation of phenolic compounds of Laurus nobilis L. using accelerated solvent extraction with high pressure
• Author: Jelena Šeparović
• Mentor: Ivona Elez Garofulić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2021-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je izolirati i odrediti udio ukupnih fenola i antioksidacijsku aktivnost bioaktivnih spojeva lovora (Laurus nobilis L.) metodom ubrzane ekstrakcije otapalima pri povišenom tlaku (ASE). Kao otapalo za ekstrakciju koristio se 50% etanol, te su ispitivani sljedeći parametri: temperatura(90°C, 120°C, 150°C), statičko vrijeme (5 min, 10 min) i broj ciklusa (1,2,3). U dobivenim ekstraktima provedena je spektrofotometrijska analiza u kojoj su rezultati pokazali kako povišenje temperature i dulje statičko vrijeme pozitivno utječu na prinos ukupnih fenola i antioksidacijsku aktivnost, dok povećanje broja ciklusa ima negativan utjecaj. Udio ukupnih fenola određen je u rasponu od 26,4±1,31 do 58,55±0,15 mg GAE/g, a antioksidacijska aktivnost u rasponima od 107,50±2,99 do 168,04±6,53 μmol TE/g. Najveća koncentracija ukupnih fenola dobivena je pri temperaturi 150 °C, statičkom vremenu 10 min i broju ciklusa 1, dok je najviša antioksidacijska aktivnost izmjerena pri temperaturi 150°C, statičkom vremenu 10 min, i broju ciklusa 2.

Abstract (english)

The aim of this thesis was to isolate and to determine total phenolic content and antioxidative activity of laurel (Laurus nobilis L.) leaves extract using high pressure accelerated solvent extraction. Ethanol (50%) was used as solvent, and parameters examinated were: temperature (90°C,120°C,150°C), static time (5 min,10 min) and cycle number (1,2,3). Results of spectrophotometric analysis conducted on isolated extracts showed that temperature elavation and static time pronlongation positively affected total phenolic content and antioxidative activity while higher cycle number had negative effect. Total phenolic content was measured in range of 26,4±1,31 do 58,55±0,15 mg GAE/g, while antioxidative activity was measured in range of 107,50±2,99 do 168,04±6,53 μmol TE/ g. The highest total phenolic content was determined in extract at 150 °C, static time 10 min, and cycle number 1. The highest antioxidative activity was determined in extract obtained at 150 °C, static time 10, and cycle number 2.

• Keywords: ASE ekstrakcija; antioksidacijska aktivnost; fenolni spojevi; lovor
• Keywords (english): ASE extraction; antioxidant activity; laurus nobilis; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:495703
• 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: 2021-07-19 10:33:40