Utjecaj ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih kiselina i flavonola iz taloga vina

master's thesis

• Title (english): The effect of microwave assisted extraction on isolation of phenolic acids and flavonols from wine lees
• Author: Andrej Štrbac
• 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

Ekstrakcija potpomognuta mikrovalovima (MAE) je u usporedbi sa konvencionalnim metodama ekstrakcije, ekološki prihvatljivija metoda izolacije fenolnih spojeva iz prirodnih supstrata. Cilj istraživanja je bio odabir optimalnih ekstrakcijskih parametara (sastav otapala, snaga mikrovalova, temperatura, tlak, vrijeme ekstrakcije) za izolaciju fenolnih kiselina i flavonola iz taloga vina. Na ekstrakcijski kapacitet izolacije svih fenolnih kiselina i flavonola značajno utječu polarnost ekstrakcijskog otapala pri kojem se provodi MAE. Rezultati su pokazali da su binarni sustavi otapala (30% i 50% tne vodene otopine etanola) učinkovitiji od mono sustava otapala (destilirana voda) u ekstrakciji fenolnih kiselina i flavonola. Vrijeme predstavlja statistički značajan parametar kod ekstrakcije klorogenske i kafeinske kiseline, a temperatura i tlak predstavljaju statistički značajne parametre kod ekstrakcije p-kumarinske kiseline.

Abstract (english)

Microwave assisted extraction (MAE) is in comparison with conventional methods of extraction, environmentally friendly method of isolation of phenolic compounds from natural substrates. The aim of study was to select optimal extraction parameters (solvent composition, microwave power, temperature, pressure, extraction time) for isolation of phenolic acids and flavonols from wine lees. Extraction capacity of isolation of all phenolic acids is significantly affected by polarity of extraction solvent used in MAE. 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 phenolic acids and flavonols. Extraction time represents statistically significant parameter in the extraction of chlorogenic and caffeic acid while temperature and pressure represent statistically significant parameters in extraction of p-coumaric acid.

• Keywords: vinski talog; fenolne kiseline; flavonoli; ekstrakcija potpomognuta mikrovalovima; ekstrakcijski parametri
• Keywords (english): wine lees; phenolic acids; flavonols; microwave assisted extraction; extraction parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:606013
• 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: 2017-05-08 11:19:11