Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski

master's thesis

• Title (english): Impact of microwave assisted extraction ofanthocyanins in sour cherry
• Author: Kristina Greblo
• 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: 2011-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Višnja Maraska bogata je fenolnim spojevima naročito antocijanima koji pokazuju niz pozitivnih zdravstvenih učinaka te kao takva postaje predmetom mnogih istraživanja. Konvencionalne metode ekstrakcije antocijana su dugotrajne pa se u novije vrijeme sve veci značaj pridaje novijim postupcima kao što je ekstrakcija potpomognuta mikrovalovima. Stoga je cilj ovog rada bio odrediti utjecaj ekstrakcije potpomognute mikrovalovima (MAE) na sastav i koncentraciju antocijana višnje Maraske u odnosu na klasičnu ekstrakciju. Ispitivan je utjecaj temperature, vremena ekstrakcije te snage mikrovalova. Najveća koncentracija antocijana dobivena je ekstrakcijom na temperaturi 77°C, uz snagu mikrovalova 425W te kroz vrijeme od 8,5 minuta. Primjenom HPLC UV-VIS PDA analize identificirana su 4 najzastupljenija antocijana u višnji Maraski (cijanidin-3-glukozilrutinozid, cijanidin-3-soforozid, cijanidin-3-rutinozid i cijanidin-3-glukozid). Iako je značajno skraćeno vrijeme ekstrakcije, koncentracija antocijana dobivena primjenom MAE bila je nešto niža u odnosu na klasičnu ekstrakciju.

Abstract (english)

Sour Cherry is rich in phenolic compounds especially anthocyanins. They show a series of positive health effects, that are subject of many researches. Conventional methods of extraction of anthocyanins are to slow, in recent years a growing attention is reverted to more recent procedures such is the microwave-assisted extraction. The purpose of this study was to determine the impact of microwave assisted extraction (MAE) on the composition and concentration of anthocyanins in Sour Cherry compared to conventional extraction. The influence of temperature, extraction time and microwave power was analysed. The highest concentration of anthocyanins by MAE was obtained at a temperature of 77 ° C, the microwave power at 425W, and in period of time of 8.5 minutes. Applying HPLC UV-VIS PDA analysis identified the four most common anthocyanins in Sour Cherry (cyanidin-3-glukozilrutinozid, cyanidin-3-soforozid, cyanidin-3-rutinoside and cyanidin-3-glucoside). Although the time of extraction was significantly reduced, concentration of anthocyanins obtained with the MAE was slightly lower compared to conventional extraction.

• Keywords: antocijani; višnja Maraska; mikrovalovi; HPLC
• Keywords (english): anthocyanins; sour cherry; microwaves; HPLC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:503753
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-01 11:15:51