Izolacija eteričnog ulja bosiljka (Ocimum basilicum L.) vodenom destilacijom uz primjenu predtretmana ultrazvukom i enzimima

undergraduate thesis

• Title (english): Extraction of essential oil from basil (Ocimum basilicum L.) byhydrodistillation using ultra-sound-assisted extraction and enzymatic pretreatment
• Author: Katja Blažević
• Mentor: Maja Dent (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2022-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Cilj ovog rada bio je izolirati eterično ulje bosiljka vodenom destilacijom po Clevengeru uz primjenu predtretmana. Vodenoj destilaciji prethodili su predtretmani ultrazvukom potpomognute ekstrakcije u različitim vremenskim intervalima (5, 10, 20, 30 i 40 minuta), predtretman enzimima (ksilanazapektinaza-celulaza, 1:1:1) i kombinacija predtretmana ultrazvukom potpomognute ekstrakcije i enzimima. Ispitano je kako navedeni predtretmani utječu na prinos eteričnog ulja bosiljka te su spektrofotometrijskim metodama ispitani maseni udjeli ukupnih polifenola i antioksidacijska aktivnost nusprodukata vodene destilacije bosiljka. Niti jedna od metoda predtretmana nije rezultirala povećanjem prinosa eteričnog ulja bosiljka, ali došlo je do promjene njegove boje. Primjena predtretmana rezultirala je povećanjem masenog udjela ukupnih polifenola i antioksidacijske aktivnosti u nusproduktima vodene destilacije u odnosu na negativnu kontrolu. Nusprodukti vodene destilacije dobar su izvor polifenola s dokazanom antioksidacijskom aktivnosti.

Abstract (english)

The purpose of this research was to isolate basil essential oil by Clavenger hydrodistillation with the application of pretreatment. Hydrodistillation was preceded by ultrasound-assisted extraction at different time intervals(5, 10, 20, 30 and 40 min), enzyme pretreatment (xylanase-pectinase-cellulase, 1:1:1) and a combination of ultrasound-assisted extraction and enzyme pretreatment. It was tested how the mentioned pretreatments affect the yield of basil essential oil and, using spectrophotometric methods, mass fractions of total polyphenolic content and antioxidant activity of by-products of water distillation of basil were tested. None of the previous methods resulted in an increase in the yield of basil essential oil, but there was a change in its colour. The application of pretreatment resulted in an increase in the mass fraction of total polyphenols and antioxidant activity in the by-products of water distillation compared to the negative control. By-products of water distillation are a good source of polyphenols with proven antioxidant activity.

• Keywords: vodena destilacija; eterično ulje; bosiljak; ultrazvukom potpomognuta ekstrakcija; predtretman enzimima
• Keywords (english): hydrodistillation; essential oil; basil; ultrasound-assisted extraction; enzymatic pretreatment
• Language: croatian
• URN:NBN: urn:nbn:hr:159:936519
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-09 08:57:05