Ekstrakcija polifenola iz taloga vina sorte Žilavka potpomognuta mikrovalovima

master's thesis

• Title (english): Microwave-assisted extraction of polyphenols from wine lees Zilavka
• Author: Iva Ivković
• Mentor: Marijana Jukić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Physical Chemistry and Corrosion); Zagreb
• Defense date and country: 2012-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu istraživan je utjecaj ekstrakcije potpomognute mikrovalovima (MAE) na sastav i koncentraciju fenolnih spojeva taloga vina Žilavke. Istraživan je utjecaj vremena ekstrakcije, otapala i režima - tj. temperature i snage mikrovalova. Korištena su tri otapala: voda, 30%-tna vodena otopina etanola i 50%-tna vodena otopina etanola. U dobivenim ekstraktima određeni su ukupni fenoli pomoću Folin-Ciocalteu metode i pojedinačne fenolne kiseline primjenom visokodjelotvorne tekućinske kromatografije (HPLC) uz UV/Vis Photo Diode Array detekciju (UV/Vis PDA). Pokazalo se da ekstrakcijsko otapalo statistički značajno utječe na koncentraciju ukupnih fenola (p<0,05). Najbolji ekstrakcijski kapacitet izolacije ukupnih fenola postiže se primjenom 50%-tne vodene otopine etanola. HPLC UV/PDA analizom izolirano je i identificirano pet fenolnih kiselina: klorogenska, kafeinska, p-kumarinska, galna i p-hidroksibenzojeva kiselina.

Abstract (english)

In this thesis was explored influence of microwave-assisted extraction (MAE) on the composition and concentration of phenolic compounds from wine lees Zilavka. The effect of extraction time, solvent and regime - ie temperature and microwave power was explored. Three solvents were used: water, 30 % aqueous ethanol and 50 % aqueous ethanol. In obtained extracts there were determined total phenols using Folin-Ciocalteu method and individual phenolic acid using high performance liquid chromatography (HPLC) with UV / Vis photo diode array detection (UV / Vis PDA). It has been shown that the extraction solvent significantly affects the concentration of total phenolics (p <0.05). The best extraction capacity isolation of total phenols is achieved by using 50 % aqueous ethanol. HPLC / PDA analysis isolated and identified five phenolic acids: chlorogenic, caffeic, p-coumaric, gallic and p-hydroxybenzoic acid.

• Keywords: Polifenoli; antioksidansi; talog vina; mikrovalna ekstrakcija; zelena kemija
• Keywords (english): Polyphenols; antioxidants; wine lees; microwave extraction; green chemistry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:525942
• Study programme: Title: Molecular Biotechnology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-08 10:38:21