Valorizacija sjemenki komine grožđa primjenom superkritičnog CO₂

undergraduate thesis

• Title (english): Valorization of grape pomace seeds using supercritical CO₂
• Author: Mihaela Šmic
• Mentor: Natka Ćurko (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj različitih parametara ekstrakcije superkritičnim CO₂ i to tlaka (300 i 500 bara), temperature (35, 45 i 55 °C) i protoka CO₂ (15, 30 i 45 g CO2 minˉ¹) na iskorištenja ekstrakcije ulja sjemenki komine grožđa. Također, istražen je i utjecaj navedenih parametara na antioksidacijski kapacitet ekstrahiranog ulja ORAC metodom. Istraživanje je provedeno na komini sorte Graševina, berba 2021. Dobiveni rezultati pokazali su kako među navedenim procesnim parametrima tlak, a zatim i protok CO₂ značajno utječu na iskorištenje ekstrakcije (%), kao i na antioksidacijski kapacitet ulja sjemenki grožđa. Najveće iskorištenje ekstrakcije (7,63 %) postignuto je pri tlaku od 500 bara, temperaturi od 35 °C te protoku od 30 g CO₂ minˉ¹. Najveći antioksidacijski kapacitet (429,62 μM Trolox ekvivalenta 100 gˉ¹ ulja) utvrđen je kod ulja ekstrahiranog pri uvjetima tlaka od 500 bara, temperature od 45 °C i protoka od 45 g CO₂ minˉ¹.

Abstract (english)

This study aimed to investigate the influence of different supercritical CO₂ extraction parameters; pressure (300 and 500 bar), temperature (35, 45 and 55 °C) and CO₂ flow (15, 30 and 45 g CO₂ minˉ¹) on the grape seed oil extraction yield (%). In addition, the influence of these parameters on the antioxidant capacity of the obtained oil extracts was also investigated using ORAC method. Study was conducted on Graševina pomace, vintage 2021. The obtained results showed that pressure, followed by CO₂ flow significantly affects extraction yield and antioxidant capacity of the obtained oils. The highest extraction yield (7.63 %) was achieved at conditions of 500 bar, 35 °C and 30 g CO₂ minˉ¹. The highest antioxidant capacity (429.62 μM Trolox equivalent 100 gˉ¹ oil) was observed in oil extracted at conditions of 500 bar, 45 °C and 45 g CO₂ minˉ¹.

• Keywords: sjemenka komine grožđa; ulje sjemenki grožđa; ekstrakcija superkritičnim CO₂; antioksidacijski kapacitet
• Keywords (english): grape pomace seed; grape seed oil; supercritical CO₂ extraction; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:521354
• 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: 2022-11-15 11:22:13