Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju antiocijana iz taloga vina

master's thesis

• Author: Vanja Plazibat
• 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: 2012-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U usporedbi s konvencionalnim metodama ekstrakcije, ekstrakcija potpomognuta mikrovalovima(MAE) je ekološki prihvatljivija metoda izolacije fenolnih spojeva iz prirodnih supstrata. Cilj ovog istraživanja bio je odabrati optimalne ekstrakcijske parametre (sastav otapala za ekstrakciju, snagu mikrovalova, temperaturu, tlak i vrijeme ekstrakcije) za izolaciju antocijana iz taloga vina. Rezultati su pokazali da su binarni sustavi otapala (30% i 50% vodene otopine etanola) učinkovitiji od mono sustava otapala (destilirana voda) u ekstrakciji antocijana. Tlak primijenjen za ekstrakciju nije imao statistički značajan utjecaj na ekstrakcijski kapacitet izolacije antocijana, a povećanjem temperature dolazi do povećanja koncentracije svih pojedinačnih antocijana izuzev malvidin-3-glukozida, a samim time i sume identificiranih antocijana s obzirom da se malvidin-3-glukozid pojavljuje u najvećoj koncentraciji u talogu vina sorte Vranac. Istraživanje je potvrdilo da se najučinkovitija ekstrakcija antocijana primjenom MAE postiže upotrebom 50% vodene otopine etanola, pri snazi mikrovalova 300 W, vremenu ekstrakcije od 20 minuta i atmosferskom tlaku

Abstract (english)

Compared with conventional methods of extraction, microwave assisted extraction (MAE) is an environmentally friendly method of isolation of phenolic compounds from natural substrates. The aim of this study was to select the optimal parameters of extraction (extraction solvent composition, microwave power, temperature, pressure and extraction time) for the extraction of anthocyanins from wine lees. The results showed that binary solvent systems (30% and 50% aqueous solutions of ethanol) are more efficient than mono system solvent (distilled water) in the extraction of anthocyanins. Pressure which was applied for extraction had no statistically significant effect on the extraction capacity of anthocyanins and increase of temperature leads to an increase of the concentration of individual anthocyanins except malvidin-3-glucoside, and thus the sum of the identified anthocyanins with respect to malvidin-3-glucoside appears in highest concentration in the wine lees of Vranac. This study confirmed that the most efficient extraction of anthocyanins using MAE was achieved by using 50% aqueous solution of ethanol, microwave power 300 W, extraction time of 20 minutes and at atmospheric pressure.

• Keywords: ekstrakcija potpomognuta mikrovalovima; talog vina; antocijani
• Keywords (english): microwave assisted extraction; wine lees; anthocyanins
• Language: english
• URN:NBN: urn:nbn:hr:159:024923
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-05 11:03:44