Optimiranje uvjeta izolacije polifenola iz tropa od proizvodnje vina primjenom ekstrakcije potpomognute visokim tlakom

master's thesis

• Title (english): Optimization of conditions of polyphenols isolation from pomace of wine production assisted by high hydrostatic pressure extraction
• Author: Petra Pažin
• 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: 2015-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Komina grožđa predstavlja vrijedan nusprodukt proizvodnje vina jer sadrži bioaktivne komponente koji bi se mogli koristiti kao prirodni antioksidansi i prehrambeni aditivi. Ekstrakcija potpomognuta visokim hidrostatskim tlakom (EVHT) je novija metoda izolacije bioaktivnih komponenti (polifenola) iz biljnog materijala. Cilj ovog istraživanja bio je ispitati utjecaj odabranih vrsta otapala (etanola i metanola) i njihove polarnosti (30, 50 i 70%), visokog hidrostatskog tlaka vrijednosti (300, 400, 500 MPa), vremenskog trajanja (3, 6.5 i 10 minuta) te temperature ekstrakcije (20°C, 26°C i 30°C) na izolaciju fenolnih spojeva iz pokožice komine grožđa sorte Cabernet sauvignon primjenom EVHT te odrediti optimalne parametre pri kojima se ostvaruje najveći ekstrakcijski kapacitet. Optimalni uvjeti izolacije ukupnih fenola iz pokožice komine grožđa sorte Cabernet sauvignon primjenom EVHT se postižu uz upotrebu 50 i 70% vodenh otopina etanola, vremenu ekstrakcije 6,5 minuta, tlaku od 400 MPa pri temperaturi od 26 °C.

Abstract (english)

Grape pomace is a valuable by-product of the wine production because it contains bioactive components that could be used as natural antioxidants and food additives. The high hydrostatic pressure assisted extraction (HHPAE) is a novel method of isolation the bioactive compounds (polyphenols) from plant material. The aim of this study was to research the impact of selected types of solvents (ethanol and methanol) and their polarity (30, 50 and 70%), high hydrostatic pressure values (300, 400, 500 MPa), duration of extraction (3, 6.5 and 10 minutes) and temperature extraction (20 ° C, 26 ° C and 30 ° C) to the isolation of phenolic compounds of grape skins of Cabernet Sauvignon applying (HHPAE) and to determine the optimal parameters which generates the highest extraction capacity. Length of time of 6.5 minutes, a pressure of 400 MPa at a temperature of 26 ° C with the use of ethanol in polarity between the 50% and 70% (v / v) have proven to be the optimum conditions for the extraction of total phenols from the grapes skins of Cabernet Sauvignon extraction assisted by high hydrostatic pressure.

• Keywords: ekstrakcija potpomognuta visokim tlakom; komina/trop grožđa; fenoli
• Keywords (english): high hydrostatic pressure extraction; grape pomace; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:965845
• 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: 2017-05-03 12:21:05