Utjecaj ekstrakcije potpomognute visokim tlakom na izolaciju polifenola iz organskog otpada od proizvodnje vina

master's thesis

• Title (english): The influence of high hydrostatic pressure extraction on the isolation of phenolic compounds from organic waste of the wine production
• Author: Marinela Mamić
• Mentor: Verica Dragović Uzelac (mentor)
• 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: 2015-07-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Komina grožđa predstavlja visokovrijednu sirovinu za ekstrakciju biološki aktivnih spojeva, koji imaju potencijalnu primjenu u kozmetičkoj, prehrambenoj i farmaceutskoj industriji. Ekstrakcija potpomognuta visokim hidrostatskim tlakom relativno je nova, ekološki prihvatljiva tehnika koja se koristi za ekstrakciju bioaktivnih komponenti iz biljnih materijala. Cilj ovog rada bio je ispitati utjecaj odabranih vrsta otapala (etanola i metanola) i njihove polarnosti (30, 50 i 70%), visokog hidrostatskog tlaka različitih vrijednosti (300, 400, 500 MPa), različitog vremena trajanja obrade (3, 6.5 i 10 minuta) te temperature ekstrakcije (20°C, 26°C i 30°C) na izolaciju fenolnih spojeva iz pokožice grožđa sorte Merlot primjenom ekstrakcije potpomognute visokim hidrostatskim tlakom te odrediti optimalne parametre pri kojima se ostvaruje najveći ekstrakcijski kapacitet. Trajanje ekstrakcije potpomognute visokim hidrostatskim tlakom 6,5 minuta pri temperaturi od 26°C i tlaku od 400 MPa uz 50%-tni etanol (v/v) kao otapalo predstavlja optimalne uvjete za ekstrakciju ukupnih fenolnih spojeva iz pokožice grožđa sorte Merlot.

Abstract (english)

Grape pomace represents a high value raw material for extraction of bioactive compounds, which have potential application in the cosmetics, food and pharmaceutical industries. High hydrostatic pressure extraction is relatively new, environmentally friendly technic which is used for the extraction of bioactive compounds from plant materials. The aim of this study was to investigate the influence of selected types of solvents (ethanol and methanol) and their polarity (30, 50, 70%), high hydrostatic pressure of different values (300, 400, 500 MPa), different duration of treatment (3, 6.5 and 10 minutes) and extraction temperature (20°C, 26°C and 30°C) on the isolation of phenolic compounds from the grape berry skin from the variety Merlot applying high hydrostatic pressure extraction and to determine the optimal parameters that generates the highest extraction yield. The duration of high hydrostatic pressure extraction of 6.5 minutes at a temperature of 26°C and a pressure of 400 MPa with 50% ethanol (v/v) as the solvent represents optimal conditions for the extraction of total phenolic compounds from the grape berry skin from the variety Merlot.

• Keywords: ekstrakcija potpomognuta visokim tlakom; fenolni spojevi; pokožica grožđa
• Keywords (english): high hydrostatic pressure extraction; phenolic compounds; grape berry skin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:569340
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-28 12:33:45