Izolacija fenolnih spojeva lista aronije primjenom ubrzane ekstrakcije otapalima

master's thesis

• Title (english): Isolation of phenolic compounds of aronia leaves using accelerated solvent extraction
• Author: Anita Čupić
• Mentor: Verica Dragović Uzelac (mentor)
• Mentor: Ena Cegledi (pomoć pri izradi, neposredni voditelj)
• Committee member: Maja Repajić (predsjednik povjerenstva)
• Committee member: Ivona Elez Garofulić (član povjerenstva)
• Committee member: Sandra Balbino (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for drying Technologies and monitoring of biologically active compounds); Zagreb
• Defense date and country: 2024-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Istraživanje je provedeno s ciljem optimiranja uvjeta ekstrakcije (temperatura, vrijeme te omjer otapala i biljnog materijala) pri kojima se postiže učinkovitija ekstrakcija fenolnih spojeva iz lista aronije. Ekstrakti su proizvedeni primjenom ubrzane ekstrakcije otapalima uz primjenu 30 %-tne vodene otopine etanola kao ekstrakcijskog otapala, a u dobivenim ekstraktima određeni su ukupni fenoli i antioksidacijski kapacitet DPPH, FRAP i ABTS metodama. Optimalni uvjeti pri kojima je postignut... More najviši prinos fenolnih spojeva (80,01 mg/g suhe tvari lista aronije) su temperatura 150 °C, vrijeme ekstrakcije 5 min te omjer otapala i biljnog materijala 30 mL/g. Najviša vrijednost antioksidacijskog kapaciteta određena ABTS i FRAP metodama je dobivena pri temperaturi 150 °C, vremenu ekstrakcije 5 min te omjeru otapala i biljnog materijala 30 mL/g, dok je primjenom DPPH metode određena pri istoj temperaturi, vremenu ekstrakcije 10 min i omjeru otapala i biljnog materijala 40 mL/g. Less

Abstract (english)

The research was carried out with the aim of optimizing the extraction conditions (temperature, time and solvent/sample (SS) ratio) in which a more efficient extraction of phenolic compounds from chokeberry leaves is achieved. The extracts were produced using accelerated solvent extraction using a 30 % aqueous ethanol solution as an extraction solvent, and the total phenols and antioxidant capacity by the DPPH, FRAP and ABTS methods were determined in the obtained extracts. The optimal... More conditions under which the highest yield of phenolic compounds (80.01 mg/g dry weight of chokeberry leaf) was achieved were temperature of 150 °C, extraction time of 5 min and SS ratio of 30 mL/g. The highest value of antioxidant capacity determined by the ABTS and FRAP methods was obtained at a temperature of 150 °C, an extraction time of 5 min and a SS ratio of 30 mL/g, while using the DPPH method, the highest value of antioxidant capacity was determined at the same temperature, an extraction time of 10 min and a SS ratio of 40 mL/g. Less

• Keywords: list aronije; ASE; ukupni fenoli; antioksidacijski kapacitet
• Keywords (english): aronia leaves; ASE; total phenolic compounds; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:717923
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-10-24 09:19:29