Određivanje ukupnih fenola i antocijana iz vinskog taloga nakon ekstrakcije ultrazvukom pri različitim amplitudama i vremenima obrade

master's thesis

• Title (english): Determination total phenolich and anthocyanins from wine lees after ultrasound-assisted extraction in different amplitudes and treatment time
• Author: Kristina Čavlović
• Mentor: Karin Kovačević Ganić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2012-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada bila je istražiti mogućnosti primjene taloga crnog vina Vranac kao izvora antioksidansa. Ekstrakcija fenolnih spojeva iz taloga vina provedena je metodom ultrazvučne ekstrakcije pri različitim vremenima i amplitudama ultrazvuka. Korišten je ultrazvuk snage 400 W pri amplitudama od 30% i 90% kroz vrijeme od 2, 6 i 10 minuta. Kao otapalo upotrebljena je destilirana voda te 30% i 50%-tni etanol. Koncentracije delfinidin-3glukozida, cijanidin-3-glukozida, petunidin-3-glukozida, peonidin-3-glukozida, malvidin-3glukozida, malvidin-3-acetil glukozida i peonidin-3-acetil glukozida određene su primjenom HPLC-a uz UV/VIS PDA detekciju. Na temelju dobivenih rezultata kao najbolji parametri pokazali su se vrijeme obrade od 10 minuta te amplituda 90%, a kao najbolje otapalo 50%-tni etanol. Također rezultati su pokazali da talog može biti prikladna i jeftina alternativna sirovina za dobivanje antioksidacijskih ekstrakata.

Abstract (english)

The purpose of this study was to explore the possibilities of applying sludge red wine Vranac as a source of antioxidants. Extraction of phenolic compounds from wine sediment was performed by ultrasonic extraction at different times and amplitudes of ultrasound. It was used ultrasound power of 400 W at amplitudes of 30% and 90% over a period of 2, 6 and 10 minutes. As the solvent used was distilled water and 30% and 50% ethanol. The concentrations of delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, malvidin-3-glucoside, malvidin acetyl-3-glucoside and peonidin acetyl3-glucoside were determined using HPLC with UV / VIS PDA detection . Based on the results the best parameters had processing time of 10 minutes and 90% amplitude, and the best solvent was 50% ethanol. Also the results showed that the residue may be convenient and inexpensive alternative raw material for obtaining antioxidant extracts.

• Keywords: ultrazvuk; ekstrakcija; vinski talog; polifenolni spojevi
• Keywords (english): ultrasound; extraction; wine lees; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:158245
• 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: 2017-05-10 09:51:46