Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza

undergraduate thesis

• Title (english): Influence of Melissa officinalis extract concentration on biosynthesis of iron nanoparticles
• Author: Maja Drenovac
• Mentor: Maja Benković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Section for Fundamental Engineering); Zagreb
• Defense date and country: 2023-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Biosinteza nanočestica iz biljnih ekstrakata se bazira na antioksidativnoj moći bioaktivnih komponenti prirodno prisutnih u biljkama (polifenoli, flavonoidi, organske kiseline). To je ekološki prihvatljiviji, jednostavniji i jeftiniji način sinteze nanočestica naspram dosadašnjih fizikalnokemijskih metoda. Cilj rada je utvrđivanje utjecaja koncentracije biljnog ekstrakta melise (2,5 %, 5 %, 10 %, 25 %, 50 %, 75 %, 100 %) na biosintezu nanočestica željeza korištenjem 0,1 M otopine FeCl3 kao prekursora. Provedena su mjerenja pH i vodljivosti, kolorimetrija uzoraka ekstrakata i nanočestica, spektroskopske metode (FTIR, UV-Vis, NIR) te je određen hidrodinamički promjer nanočestica. Također, određivana je ukupna količina polifenola u ekstraktu korištenjem FolinCiocalteu reagensa te antioksidacijska aktivnost DPPH metodom. Utvrđeno je kako se porastom koncentracije biljnog ekstrakta povećava masa sintetiziranog praha. Nastanak nanočestica je potvrđen FTIR i UV-Vis metodama koja pokazuju prisutnost stabilizirajućih funkcionalnih skupina.

Abstract (english)

Biosynthesis of nanoparticles from plant extracts is based on the antioxidant power of bioactive components naturally present in plants (polyphenols, flavonoids, organic acids). It is an environmentally friendly, simpler and cheaper way of synthesizing nanoparticles compared to other physico-chemical methods. The aim of this work was to determine the influence of the concentration of lemon balm plant extract (2.5%, 5%, 10%, 25%, 50%, 75%, 100%) on the biosynthesis of iron nanoparticles using a 0.1 M solution of FeCl3 as a precursor. Measurements of pH and conductivity, colorimetry of samples of extracts and nanoparticles, spectroscopic methods (FTIR, UV-Vis, NIR) were performed, and the hydrodynamic diameter of nanoparticles was determined. Also, the total amount of polyphenols in the extract was determined using the Folin-Ciocalteu reagent and the antioxidant activity using the DPPH method. It was concluded that the mass of particles obtained increases with the increase in the concentration of the plant extract. The formation of nanoparticles was confirmed by FTIR and UV-Vis methods, which show the presence of stabilizing functional groups.

• Keywords: biosinteza; biljni ekstrakt; nanočestice željeza; koncentracija; melisa
• Keywords (english): biosynthesis; plant extract; iron nanoparticles; concentration; lemon-balm
• Language: croatian
• URN:NBN: urn:nbn:hr:159:146343
• 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: 2024-04-23 12:25:50