Ultrazvučna ekstrakcija bioaktivnih komponenti iz suhe kore rajčice

undergraduate thesis

• Title (english): Ultrasound extraction of bioactive components from dried tomato peel
• Author: Sara Roguljić
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom završnom radu ekstrahirane su bioaktivne komponente suhe kore rajčice primjenom ultrazvuka i toplinske metode pri 60 ⁰C. Kao ekstrakcijsko otapalo korištena je deionizirana voda i 50 %-tni etanol. Antioksidacijska aktivnost određivana je FRAP i DPPH metodama. Optimizacijom uvjeta ekstrakcije ispitani su utjecaji amplitude (75 i 100 %), vremena (3 i 9 min) te ekstrakcijskog otapala (deionizirana voda i 50 %-tni etanol) na antioksidacijsku aktivnost. Provedena je statistička analiza pomoću programa STATGRAPHICS. Niti jedan parametar se nije pokazao statistički značajni na vrijednost antioksidacijske aktivnosti (p > 0,05) za ultrazvučnu ekstrakciju. Optimalni parametri za dobivanje najveće vrijednosti antioksidacijske aktivnosti ekstrakcije potpomognute ultrazvukom dobivene su pri amplitudi od 100%, vremenu 9 minuta te korištenjem 50 %-tnog etanola kao ekstrakcijsko otapalo. Obradom podataka mjerenja pH i električne vodljivosti koncentracija etanola u uzorku pokazala se statistički značajnom.

Abstract (english)

In this undergraduate thesis, the bioactive components of tomato peel were extracted using ultrasound and thermal method at 60 ⁰C. As the extraction solvent, deionized water and 50% ethanol were used. Antioxidation activity was determined by FRAP and DPPH methods. By optimizing the extraction conditions, the effects of amplitude (75 and 100%), time (3 and 9 min) and extraction solvent (deionized water and 50% ethanol) on antioxidant activity were examined. Statistical analysis was performed using the STATGRAPHICS program. Not a single parameter was found to be statistically significant on the value of antioxidant activity (p >0.05) for ultrasound extraction. The optimal parameters for achieving the greatest value of antioxidant activity in ultrasound-assisted extraction were obtained at an amplitude of 100%, a time of 9 minutes and using 50% ethanol as an extraction solvent. Statistical analysis of the results of pH and electrical conductivity measurements showed that the concentration of ethanol in the sample was statistically significant.

• Keywords: kora rajčice; ultrazvuk; antioksidacijska aktivnost; ekstrakcija potpomognuta ultrazvukom; toplinska metoda
• Keywords (english): tomato peel; ultrasound; antioxidant activity; ultrasound-assisted extraction; thermal method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:745602
• 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: 2024-05-06 12:26:22