Utjecaj parametara ekstrakcje potpomognute mikrovalovima na sadržaj fenolnih spojeva i antioksidacijsku aktivnost kore banane

master's thesis

• Title (english): The influence of microwave-assisted extraction parameters on the content of phenolic compounds and antioxidant actvity of banana peel
• Author: Rina Pavić
• Mentor: Ivona Elez Garofulić (mentor)
• Mentor: Erika Dobroslavić (pomoć pri izradi, neposredni voditelj)
• Committee member: Maja Repajić (predsjednik povjerenstva)
• Committee member: Verica Dragović-Uzelac (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: 2024-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je odrediti optimalne parametre ekstrakcije potpomognute mikrovalovima (MAE) za izolaciju ukupnih hidroksicimetnih kiselina (THA) i flavonoida (TF) iz kore banane te odrediti antioksidacijsku aktivnost (AOA) tih ekstrakata. Kao otapalo korištena je 30 %-tna vodena otopina etanola u različitim omjerima (1:40, 1:50 i 1:60 g/mL), a varirani su i temperatura (40, 60 i 80 °C) i vrijeme ekstrakcije (5, 10 i 15 min). Prosječna vrijednost THA bila je 109,52 mg CGA/100 g, TF 35,63 mg QCT/100 g, AOA 6,55 mmol/100 g kod FRAP metode, a 5,98 mmol/100 g kod ABTS metode. Utvrđena optimalna temperatura za maksimalne prinose THA i TF je 40 °C, uz ekstrakcijsko vrijeme 5 minuta te omjer uzorka i otapala 1:50 g/mL. Optimalna temperatura za maksimalnu AOA mjerenu FRAP metodom je 60 °C, a za ABTS 80 °C, uz omjer uzorka i otapala 1:50 g/mL i ekstrakcijsko vrijeme 5 minuta za FRAP i ABTS.

Abstract (english)

The aim of this study was to determine the optimal parameters for microwave-assisted extraction (MAE) to isolate total hydroxycinnamic acids (THA) and flavonoids (TF) from banana peel and assess the antioxidant activity (AOA) of these extracts. A 30% aqueous ethanol solution was used as the solvent in various ratios (1:40, 1:50 and 1:60 g/mL), with variations in temperature (40, 60, and 80 °C) and extraction time (5, 10, and 15 min). The average THA content was 109.52 mg CGA/100 g, TF was 35.63 mg QCT/100 g, and AOA was 6.55 mmol/100 g (FRAP method) and 5.98 mmol/100 g (ABTS method). The optimal conditions for maximum THA and TF yield were 40 °C, 5 min and a 1:50 g/mL solvent ratio. For AOA, the optimal conditions were: 60 °C with a 1:40 g/mL ratio (FRAP), and 80 °C with a 1:50 ratio (ABTS), with 5 min extraction time (FRAP and ABTS).

• Keywords: kora banane; ekstrakcija potpomognuta mikrovalovima; hidroksicimetne kiseline; flavonoidi; antioksidacijska aktivnost
• Keywords (english): banana peel; microwave-assisted extraction; hydroxycinnamic acids; flavonoids; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:333030
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-10-22 08:47:04