Utjecaj uvjeta ekstrakcije potpomognute ultrazvukom na izolaciju fenolnih spojeva iz kore banane

master's thesis

• Title (english): The influence of ultrasound-assisted extraction parameters on the isolation of the phenolic banana peel compounds
• Author: Marija Šuto
• Mentor: Ivona Elez Garofulić (mentor)
• Mentor: Erika Dobroslavić (pomoć pri izradi, neposredni voditelj)
• Committee member: Verica Dragović-Uzelac (predsjednik povjerenstva)
• Committee member: Maja Repajić (član povjerenstva)
• Committee member: Sandra Balbino (član povjerenstva)
• 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: 2024-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog rada bio je odrediti optimalne parametre ekstrakcije potpomognute ultrazvukom (UAE) za izolaciju fenolnih spojeva iz kore banane (Musa spp.) te odrediti antioksidacijsku aktivnost ekstrakata. Ekstrakcija je provedena uz 30 %-tni etanol kao otapalo te su ispitani utjecaji omjera mase uzorka i volumena otapala (1:40, 1:50 i 1:60 g/mL), amplitude ultrazvuka (50, 75 i 100 %) i vremena ekstrakcije (5, 10 i 15 min). Maseni udjeli izoliranih spojeva određeni su spektrofotometrijski, a dobivene prosječne vrijednosti iznosile su za hidroksicimetne kiseline 140,02 mg CAE/100 g i flavonoide 58,35 mg QE/100 g. Antioksidacijska aktivnost određena je FRAP metodom s prosječnom vrijednošću 5,09 mmol TE/100 g i ABTS metodom 5,44 mmol TE/100 g. Najveći udjeli ukupnih hidroksicimetnih kiselina i flavonoida te antioksidacijska aktivnost određena FRAP metodom dobiveni su pri parametrima 1:60 g/mL/100 %/15 min koji su time utvrđeni kao optimalni uvjeti UAE za koru banane, dok je ABTS metoda pokazala drugačiji trend s optimalnim uvjetima 1:60 g/mL/ 75 %/ 10 min.

Abstract (english)

The aim of this study was to determine the optimal parametres of ultrasound-asssisted extraction (UAE) for the isolation of phenolic compounds from banana peel (Musa spp.) and to determine the antioxidant activity of the extracts. The extraction was carried out with 30% ethanol as a solvent and the effects of the ratio of sample mass to solvent (1:40, 1:50 and 1:60 g/mL), ultrasound amplitude (50, 75 and 100%) and extraction time (5, 10 and 15 min) were examined. The mass fractions of the isolated compounds were determined spectrophotometrically and the average values obtained for hydroxycinnamic acids were 140.02 mg CAE/100 g and flavonoids 58.35 mg QE/100 g. The antioxidant activity was determined by the FRAP method with an average value of 5.09 mmol TE/100 g and by the ABTS method 5.44 mmol TE/100 g. The highest yield of total hydroxycinnamic acids and flavonoids and the antioxidant activity determined by the FRAP method were obtained at parameters 1:60 g/mL/100%/15 min, which were determined as the optimal UAE conditions for banana peel, while the ABTS method showed a different trend with optimal parametres 1:60 g/mL/ 75%/ 10 min.

• Keywords: kora banane; UAE; hidroksicimetne kiseline; flavonoidi; antioksidacijska aktivnost
• Keywords (english): banana peel; UAE; hydroxycinnamic acids; flavonoids; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:961135
• 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: Open access
• Created on: 2024-10-22 08:36:19