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undergraduate thesis
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Effect of extraction conditions on isolation of phenolic compounds from organic waste in wine production
Patricija Lisica (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Metadata
TitleUtjecaj uvjeta ekstrakcije na izolaciju fenolnih spojeva iz organskog otpada u proizvodnji vina
AuthorPatricija Lisica
Mentor(s)Verica Dragović Uzelac (thesis advisor)
Abstract
Cilj ovog istraživanja je bio ispitati utjecaj otapala i vremena ekstrakcije na sadržaj polifenola i antioksidativnu aktivnost iz prethodno liofiliziranih te odmašćenih uzoraka sjemenki grožđa sorti Merlot, Teran te Cabernet Sauvignon. Ekstrakcija je provedena u ultrazvučnoj kupelji uz primjenu 50%-tne vodene otopine etanola i 50%-tne vodene otopine acetona na C pri vremenu od 15, 30 te 45 minuta. Ukupni fenoli, hidroksicimetne kiseline i flavonoli određivani su spektrofotometrijski, a pojedinačni fenolni spojevi određivani su HPLC metodom. Antioksidacijski kapacitet određivan je DPPH metodom. Veće koncentracije ukupnih fenolnih spojeva i najviši antioksidacijski kapacitet su određeni uz primjenu 50%-tne vodene otopine acetona uz trajanje ekstrakcije od 30 minuta za sorte grožđa Teran i Cabernet Sauvignon, odnosno 45 minuta za sortu grožđa Terran.
Keywordsorganic waste from wine production grape seed pomace phenolic compounds extraction conditions antioxidant capacity
Parallel title (English)Effect of extraction conditions on isolation of phenolic compounds from organic waste in wine production
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational unitsDepartment of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-07-11
Parallel abstract (English)
The aim of this study was to examine the influence of solvents and extraction time on the content of polyphenols and antioxidant activity of previously lyophilized and defatted samples of grape seed, varieties Teran, Merlot and Cabernet Sauvignon. Extraction was performed in ultrasound bath by using two extraction solvents: 50 % (v/v) aqueous solution of ethanol (E) and acetone (A) through 15, and 45 minutes at °C. Total phenols, hydroxycinnamic acids and flavonols were determined spectrophotometrically and the individual phenolic compounds were determined by HPLC method. Antioxidant capacity was determined by DPPH method. Results indicated that more efficient solvent for polyphenol extraction and antioxidant capacity from deffated grape seeds was obtained with 50% acetone (v/v) for 30 minutes for grape varieties Teran and Cabernet Sauvignon, and 45 minutes for the grape variety Teran.
Parallel keywords (Croatian)organski otpad od proizvodnje vina sjemenke komine grožđa fenolni spojevi ekstrakcijski uvjeti antioksidacijski kapacitet
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:159:783156