Utjecaj ultrazvučne ekstrakcije na prinos flavonoida iz osušene kore rajčice

undergraduate thesis

• Title (english): Influence of ultrasound assisted extraction on flavonoid yield from dried tomato peel
• Author: Martina Mlinarić
• Mentor: Anet Režek Jambrak (mentor)
• 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: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom završnom radu ekstrahirani su flavonoidi kore rajčice primjenom ultrazvuka i toplinskih me-toda pri 60 ⁰C. Kao ekstrakcijsko otapalo koristila se deionizirana voda, 25 %-tni i 50 %-tni etanol. Udio flavonoida određivao se spektrofotometrijskim metodama. Optimizacijom uvjeta ekstrakcije ispi-tani su utjecaji amplitude (50, 75 i 100 %), vremena (3, 6 i 9 min) te ekstrakcijskog otapala (deionizirana voda, 25 %-tni etanol, 50 %-tni etanol) na udio ekstrahiranih flavonoida. Provedena je statistička analiza pomoću programa STATGRAPHICS. Statistički značajni (p < 0,05) parametri za ultrazvuk pokazali su se vrijeme i koncentracija etanola, dok se za toplinske procese ni jedan parametar nije pokazao statis-tički značajan. Optimalni parametri ekstrakcije potpomognute ultrazvukom dobivene su pri amplitudi od 76,23 %, vremenu 9 minuta te korištenjem 50 %-tnog etanola kao ekstrakcijsko otapalo, dok kod toplinskih procesa pri vremenu 7,9 minuta te korištenjem 50 %-tnog etanola. Prinos flavonoida bio je veći korištenjem ekstrakcije potpomognute ultrazvukom.

Abstract (english)

In this undergraduate thesis, flavonoids from tomato peel were extracted using ultrasound-assisted ex-traction and thermal methods at 60 ⁰C. Deionized water, 25% and 50% ethanol were used as extraction solvent. The effects of amplitude (50, 75 and 100%), time (3, 6 and 9 min) and solvent on the content of extracted flavonoids were investigated by optimizing the extraction conditions. Statistical analysis was performed using the STATGRAPHICS program. Statistically significant (p <0.05) parameters for ultrasound-assisted extraction were time and ethanol concentration, while for thermal methods none of the parameters proved to be statistically significant. Optimal ultrasonic-assisted extraction parameters were obtained at an amplitude of 76,23%, time 9 minutes and using 50% ethanol as extraction solvent, while in thermal methods optimal parameters were time 7,9 minutes and using 50% ethanol. Flavonoid yields were higher using ultrasound-assisted extraction.

• Keywords: kora rajčice; ultrazvuk; flavonoidi; ekstrakcija potpomognuta ultrazvukom; toplinske metode
• Keywords (english): tomato peel; ultrasound; flavonoids; ultrasound-assisted extraction; thermal methods
• Language: croatian
• URN:NBN: urn:nbn:hr:159:368642
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-10-06 12:33:58