Održiva mikrovalno-potpomognuta ekstrakcija proteina i bioaktivnih spojeva iz nusproizvoda proizvodnje kave

master's thesis

• Title (english): Microwave assisted extraction of proteins and bioactive compounds from coffee byproducts
• Author: Anita Jukić
• Mentor: Anet Režek Jambrak (mentor)
• Committee member: Mojca Čakić Semenčić (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2022-03-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Provedena je mikrovalna ekstrakcija polifenola i proteina iz uzoraka pokožice kave uz deioniziranu vodu kao otapalo. Izmjereni udio ukupnih polifenola je bio od 556,3969 do 677,8111 mg EGK (ekvivalent galne kiseline)/100 g, a koncentracija proteina 0,5213 do 0,7734 mg/L. Optimizirani su uvjeti ekstrakcije i ispitan je utjecaj snage mikrovalova i vremena ekstrakcije na udio ekstrahiranih polifenola i proteina. Podaci su obrađeni u programu STATGRAPHICS pri čemu su statistički značajni podaci s p-vrijednošću <0,05. Za ekstrakciju ukupnih polifenola ni jedan od ispitivanih parametara se nije pokazao kao statistički značajan, dok su za koncentraciju ukupnih proteina značajna oba parametra te njihov međuodnos. Optimalni parametri za mikrovalnu ekstrakciju ukupnih polifenola i proteina su snaga 135,74 W i vrijeme 3,0 minuta. Analizom proteina određena je prosječna masa i aminokiselinski sastav proteina gdje je utvrđena najveća masa proteina od 70,2 kDa, a najmanja 15,7 kDa. Protein s masom 15,7 kDa je karakteriziran kao protein koji sadrži Barwinovu domenu.

Abstract (english)

Microwave assisted extraction of polyphenols and proteins from coffee silverskin was performed with deionized water as solvent. Mass concentration of polyphenols ranged from 556.3969 to 677,8111 mg GAE/100 g and proteins between 0.5213 and 0.7734 mg/L. Extraction conditions were optimized and the influence of microwave power and extraction time was investigated. Data were analyzed in the STATGRAPHICS program. For the extraction of total polyphenols neither microwave power nor time were proven to be statistically significant (p-value <0.05), while both parameters and their interrelationship were significant for the extraction of total proteins. The optimal parameters for microwave extraction of total polyphenols and proteins are 135.74 W power and extraction time of 3.0 minutes. Protein analysis determined their average mass and amino acid composition. The highest measured protein mass was 70.2 kDa and the lowest 15.7 kDa. Protein with a mass of 15.7 kDa was characterized as a Barwin domain protein.

• Keywords: mikrovalna ekstrakcija; srebrna pokožica kave; polifenoli; proteini; STATGRAPHICS
• Keywords (english): microwave-assisted extraction; coffee silverskin; proteins; polyphenols; STATGRAPHICS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:063622
• Study programme: Title: Bioprocess Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-05-27 09:33:42