Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova

undergraduate thesis

• Title (english): Influence of temperature, time and volume fractions of acetone on polyphenols yield extracted from mandarin peel by microwave
• Author: Darja Barić
• Mentor: Antonela Ninčević Grassino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

S porastom zanimanja za aspekte zelene kemije sve više pažnje se posvećuje pronalasku ekološki prihvatljivijih metoda ekstrakcije, a jedna od takvih je ekstrakcija potpomognuta mikrovalovima jer značajno skraćuje vrijeme tretiranja uzoraka uz upotrebu malih volumena otapala. Tako je i u ovom radu ekstrakcija potpomognuta mikrovalovima upotrebljena pri izolaciji polifenola iz kore mandarine, nusproizvoda prehrambene industrije, važnog izvora nutrijenata, bioaktivnih komponenti, ali i biotehnološke proizvodnje bioetanola i enzima pektinaze. Sadržaj fenola i flavonoida u ekstraktima kore mandarine je određen UV/Vis spektrofotometrijom u ovisnosti o primijenjenim procesnim parametrima (T = 30 i 50 °C, t = 3, 7, 11 i 22 min, uz 25, 50 i 70 % aceton). Rezultati su pokazali da temperatura od 30 °C, vrijeme od 11 min i 70 % aceton omogućuju optimalnu ekstrakciju fenola i flavonoida, pa bi se navedeni parametri mogli primjenjivati i u daljnjim postupcima obrade kore mandarine pri izolaciji polifenola ovom ekološki prihvatljivom metodom.

Abstract (english)

With increasing of interest in green chemistry, a more attention is being devoted to finding environmentally-friendly extraction methods, and one of such is microwave-assisted extraction, which significantly reduced the time of sample treatment with uses of low volume of solvents. Therefore, in this work microwave-assisted extraction is used for polyphenols extraction from mandarin peel, a by-product of the food industry, an important source of various nutrients, bioactive components, and also of biotechnological production of bio-ethanol and enzyme pectinases. The content of phenols and flavonoids is determined by UV/Vis spectrophotometry, depending on used processing parameters (T = 30 i 50 °C, t = 3, 7, 11 i 22 min, with volume fractions of acetone of 25, 50 i 70 %). The results have shown that temperature of 30 °C, time of 11 min and 70 % acetone assured optimal extraction of phenols and flavonoids, thus, the mentioned parameters could be applied in further treatments of mandarin peel for polyphenols isolation by this environmentally accepted method.

• Keywords: ekstrakcija potpomognuta mikrovalovima; kora mandarine; polifenoli; UV/Vis spektrofotometrija
• Keywords (english): microwave-assisted extraction; mandarine peel; polyphenols; UV/Vis spectrophotometry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:888678
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-23 12:13:47