Izolacija fenolnih spojeva lista crnog ribiza primjenom ubrzane ekstrakcije otapalima

master's thesis

• Title (english): Isolation of phenolic compounds of blackcurrant leaf using accelerated solvent extraction
• Author: Martina Breški
• Mentor: Maja Repajić (mentor)
• Mentor: Ena Cegledi (pomoć pri izradi, neposredni voditelj)
• Committee member: Verica Dragović-Uzelac (predsjednik povjerenstva)
• Committee member: Ivona Elez Garofulić (član povjerenstva)
• Committee member: Sandra Balbino (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2023-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj temperature (100, 125 i 150 °C), statičkog vremena ekstrakcije (5 i 10 min) te omjera otapala i biljnog materijala (20, 30 i 40 mL/g) tijekom ubrzane ekstrakcije otapalima na izolaciju fenolnih spojeva iz lista crnog ribiza. U dobivenim ekstraktima određen je udio ukupnih fenola i antioksidacijski kapacitet FRAP, DPPH i ABTS metodom. Udio ukupnih fenola određen je u rasponu 42,92-78,90 mg GAE/g s.t., antioksidacijski kapacitet određen FRAP metodom u rasponu 595,99-948,43 µmol TE/g s.t., DPPH metodom u rasponu 327,38-618,17 µmol TE/g s.t., dok je ABTS metodom određen u rasponu 579,40-1269,99 µmol TE/g s.t. Najviši udio ukupnih fenola izoliran je pri 150 °C/5 min/30 mL/g, pri čemu dobiveni ekstrakt karakterizira i visoka vrijednost antioksidacijskog kapaciteta.

Abstract (english)

The aim of this work was to examine the influence of temperature (100, 125 and 150 °C), static extraction time (5 and 10 min) and the ratio of solvent to plant material (20, 30 and 40 mL/g) during accelerated solvent extraction on the isolation of phenolic compounds from the blackcurrant leaf. In the obtained extracts, the content of total phenols and antioxidant capacity using the FRAP, DPPH and ABTS method were determined. The content of total phenols was determined in the range 42.92-78.90 mg GAE/g dm, the antioxidant capacity determined by the FRAP method in the range 595.99-948.43 µmol TE/g dm, by the DPPH method in the range 327.38-618.17 µmol TE/g dm, while it was determined by the ABTS method in the range 579.40-1269.99 µmol TE/g dm. The highest content of total phenols was isolated at 150 °C/5 min/30 mL/g, whereby the obtained extract was characterized by a high value of antioxidant capacity.

• Keywords: list crnog ribiza; ASE; ukupni fenoli; antioksidacijski kapacitet
• Keywords (english): blackcurrant leaf; ASE; total phenols; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:975367
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-07-04 08:39:56