Izolacija bioaktivnih spojeva pogače pasjeg trna primjenom ekstrakcije potpomognute ultrazvukom

master's thesis

• Title (english): Isolation of bioactive compounds from sea buckthorn pomace using ultrasound assisted extraction
• Author: Petra Jukić
• Mentor: Sandra Pedisić (mentor)
• Committee member: Ivona Elez Garofulić (predsjednik povjerenstva)
• Committee member: Zoran Zorić (član povjerenstva)
• Committee member: Sandra Balbino (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: 2022-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj parametara ekstrakcije potpomognute ultrazvukom (UAE): temperatura (35, 50 i 65 °C), snaga ultrazvuka (30, 60 i 90 %) i vrijeme ekstrakcije (10, 20 i 30 minuta) na udio fenolnih spojeva pogače pasjeg trna i antioksidacijski kapacitet (AK) dobivenih ekstrakata. Ukupni fenoli u ekstraktima određeni su spektrofotometrijskom, a AK ORAC metodom. Maseni udio ukupnih fenola u ekstraktima određen je u rasponu 983,56-1998,98 mg GAE/100 g s.tv., a AK u rasponu 6000,12-9485,00 μmol TE/100 g s.tv. Ekstrakcijski parametri imaju statistički značajan utjecaj na udio ukupnih fenola i AK. Optimalni uvjeti ekstrakcije bili su 50 °C/60 %/20 min. UPLC-MS/MS metodom u ekstraktu pogače pasjeg trna dobivenom pri optimalnim uvjetima određeni su flavonoli, hidroksibenzojeve kiseline, hidroksicimetne kiseline, flavoni i vitamin C, a najzastupljeniji spojevi bili su flavonoli izoramnetin-3-rutinozid, izoramnetin-3-heksozid i rutin.

Abstract (english)

The aim of this study was to determine the influence of the parameters of ultrasound-assisted extraction (UAE): temperature (35, 50 and 65 °C), ultrasonic power (30, 60 and 90 %) and extraction time (10, 20 and 30 min) on the phenolic content of sea buckthorn pomace and antioxidant capacity (AC) of the obtained extracts. The content of total phenols was determined spectrophotometrically and AC by the ORAC method. The mass fraction of total phenols in the extracts was determined in the range 983.56-1998.98 mg GAE/100 g dm and AC in the range of 6000.12-9485.00 μmol TE/100 g dm. The extraction parameters have a statistically significant effect on the content of total phenols and AC. The optimal extraction conditions were 50°C/60%/20 min. Flavonols, hydroxybenzoic acids, hydroxycinnamic acids, flavones and vitamin C were determined by the UPLC-MS/MS method in extract under optimal conditions and with the flavonols isorhamnetin-3-rutinoside, isorhamnetin-3-hexoside and rutin dominating.

• Keywords: pasji trn; pogača; ultrazvučna ekstrakcija; fenoli; antioksidacijski kapacitet
• Keywords (english): sea buckthorn; pomace; ultrasound assisted extraction; phenols; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:699242
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-04-23 11:28:16