Enzimska i ultrazvučna ekstrakcija fenolnih spojeva kadulje

undergraduate thesis

• Title (english): Enzymatic and ultrasonic extraction of sage phenolic compounds
• Author: Alen Supičić
• 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: 2022-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Kadulja (Salvia officinalis L.) je biljka bogata polifenolnim spojevima. U ovome radu se istraživao kakav utjecaj ima enzimski predtretman listova kadulje (ksilanaza, celulaza, pektinaza i kombinacija sva tri enzima (1:1:1, koncentracija 0,2 i 2 mg/mL u 0,05M citratnom puferu pri pH=6,5, pri 40 ˚C tijekom 1 i 4 sata te ultrazvučna ekstrakcija pri snazi 200 W, i vremenu ekstrakcije od 5 minuta na maseni udio ukupnih polifenola. Otapala koja su se koristila kod ultrazvučne ekstrakcije su vodene otopine: etanola, metanola i acetona (1:1, v/v). Maseni udjeli ukupnih polifenola u ekstraktima nakon ultrazvučne ekstrakcije određeni su spektrofotometrijskom metodom koja se temelji na kolornoj reakciji fenola s Folin- Ciocâlteu reagensom. Za statističku obradu razultata korištena je analiza varijanci (ANOVA) i Tukeyev test. Statističkom obradom dobivenih rezultata može se zaključiti da predtretman pektinazom značajno doprinosi povećanju masenog udjela ukupnih polifenola u odnosu na druge enzime. Također, postoji trend povećanja masenih udjela ukupnih polifenola u ekstraktima s povećanjem koncentracije enzima i vremena trajanja predtretmana s 1 sat na 4 sata. Najveći maseni udjel ukupnih polifenola u ekstraktu kadulje je određen u uzorku gdje se kao otapalo za ultrazvučnu ekstrakciju koristila vodena otopina metanola (1:1, v/v), a kao enzim za predtretman pektinaza (19,79 mg GAE/g suhe biljke).

Abstract (english)

The common sage (Salvia officinalis L.) is a plant rich in polyphenolic compounds. This study investigated the effect of an enzymatic pretreatment of the common sage using xylanase, cellulase, pectinase and a combination of all three enzymes (1:1:1), in concentrations of 0.2 and 2 mg/mL in 0.05M citrate buffer at pH 6.5 and 40 ˚C during either 1 or 4 hours, as well as of a subsequent ultrasonic extraction using 200W, 5 min extraction time on the mass fraction of total polyphenols. Solvents used in the ultrasonic extraction were aqueous ethanol, methanol and acetone solutions (1:1, v/v). Total polyphenol mass fractions after the ultrasonic extraction were spectrophotometrically, based on a color reaction of phenols with the Folin-Ciocâlteu reagent. Analysis of variance (ANOVA) and Tukey's test were used for statistical analysis of the results. The pretreatment with pectinase significantly contributes to the increase in the total polyphenol mass fraction, compared to other enzymes. Also, there is a trend of increasing the total polyphenol mass fractions using increased enzyme concentrations and increasing pretreatment duration from 1 to 4 hours. The highest total polyphenol mass fraction using the ultrasonic extraction was found when aqueous methanol solution (1:1, v/v) was used as the solvent, and pectinase was used as the pretreatment enzyme (19.79 mg GAE/g of dry plant).

• Keywords: kadulja; enzimi; ultrazvučna ekstrakcija; otapala; polifenoli
• Keywords (english): sage; enzymes; ultrasonic extraction; solvents; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:151585
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-11 08:32:05