Ekstrakcija polisaharida iz smeđe alge Cystoseira compressa

master's thesis

• Title (english): Extraction of polysaccharides from the brown algae Cystoseira compressa
• Author: Mateja Nenadić
• Mentor: Zoran Zorić (mentor)
• Committee member: Ivona Elez Garofulić (predsjednik povjerenstva)
• Committee member: Sandra Pedisić (član povjerenstva)
• Committee member: Maja Repajić (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: 2022-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu provedena je ekstrakcija polisaharida fukoidana iz smeđe alge Cystoseira compressa te je istražen utjecaj konvencionalne ekstrakcije (KE) i ekstrakcije potpomognute mikrovalovima (MAE) te utjecaj različitih otapala (H2O, 0,1 M HCl, 0,2 M HCl, 0,1 M H2SO4, 0,2 M H2SO4) i volumena otapala (15 i 30 mL) na stupanj degradacije alge (% DA), prinos fukoidana (% Fuk) i koncentraciju ukupnih ugljikohidrata. Primjenom KE postignut je nešto veći (10,24 %) % Fuk u odnosu na MAE (9,88 %), ali je primjenom MAE vrijeme ekstrakcije skraćeno s 4 h na 15 min što je velika prednost s ekološkog i ekonomskog stajališta. Najveći % Fuk (17,96 %) postignut je primjenom 0,2 M H2SO4, a najmanji primjenom vode (4,42 %) te su vodeni ekstrakti tamnije boje što upućuje na njihovu manju čistoću. Najmanje vrijednosti % DA i koncentracije ukupnih ugljikohidrata zabilježene su primjenom MAE i vode kao otapala.

Abstract (english)

The extraction of polysaccharide fucoidan from the brown alga Cystoseira compressa was perfomed and the influence of conventional extraction (CE), microwave-assisted extraction (MAE) and different solvents (H2O, 0.1 M HCl, 0.2 M HCl, 0.1 M H2SO4, 0.2 M H2SO4) and solvent volume (15 and 30 mL) on algae degradation (% DA), fucoidan yield (% Fuk) and total carbohydrate concentrations was studied. Slightly higher (10.24 %) % Fuk was achieved applying CE compared to MAE (9.88 %), but applying MAE, the extraction time was shortened from 4 h to 15 min, which is positive from an ecological and economic point of view. The highest % Fuk (17.96 %) was achieved applying 0.2 M H2SO4, and the lowest applying water (4.42 %) where the water extracts are darker in color, which indicates their lower purity. The lowest % DA and total carbohydrate concentrations were achieved using MAE and water as a solvent.

• Keywords: smeđe alge; Cystoseira compressa; fukoidan; ekstrakcija
• Keywords (english): brown algae; Cystoseira compressa; fucoidan; extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:328316
• 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: 2023-02-22 11:36:31