Određivanje antioksidacijskog kapaciteta ekstrakata komine borovnice dobivenih ubrzanom ekstrakcijom otapalima pri povišenom tlaku

master's thesis

• Title (english): Determination of antioxidant capacity of blueberry pomace extracts obtained by accelerated solvent extraction
• Author: Matea Rukavina
• Mentor: Verica Dragović Uzelac (mentor)
• Mentor: Erika Dobroslavić (pomoć pri izradi, neposredni voditelj)
• Committee member: Ivona Elez Garofulić (predsjednik povjerenstva)
• Committee member: Sandra Pedisić (član povjerenstva)
• Committee member: Maja Repajić (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: 2024-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je odrediti utjecaj parametara ubrzane ekstrakcije otapalima pri povišenom tlaku uključujući temperaturu (100, 125, 150 °C), vrijeme (5, 10 min) i omjer uzorak:otapalo (1:20, 1:40, 1:60 g/mL), na koncentraciju ukupnih fenola i antocijana te na antioksidacijski kapacitet u komini borovnice (Vaccinium myrtillus L.) koja zaostaje kao nusproizvod nakon prerade u prešane sokove, te odrediti optimalne uvjete pri kojima se postižu najviše vrijednosti ispitivanih parametara. Statistička analiza pokazala je kako je temperatura ekstrakcije bila značajan čimbenik, pri čemu su temperature iznad 100°C utjecale na značajno smanjenje koncentracije antocijana i antioksidacijski kapacitet određen FRAP metodom, dok je na antioksidacijski kapacitet određivan ABTS metodom statistički značajan utjecaj imao omjer uzorka i otapala, te je najveći određen pri omjeru uzorka i otapala 1:60. Optimalni uvjeti pri kojima su postignute najveće vrijednosti udjela fenola, antocijana te antioksidacijskog kapaciteta uz najmanji utrošak materijala i energije su: omjer uzorak:otapalo 1:60, optimalna temperatura 100 °C, te vrijeme ekstrakcije 5 min.

Abstract (english)

The aim of this study was to determine influence of the accelerated solvent extraction parameters, including temperature (100, 125, 150 °C), time (5, 10 min) and sample:solvent ratio (1:20, 1:40, 1:60 g/mL) on the concentration of total phenols and anthocyanins and on the antioxidant capacity in blueberry (Vaccinium myrtillus L.) pomace samples that remains as a by-product after processing into pressed juices, and to determine the optimal conditions under which the highest values of the tested parameters are achieved. Statistical analysis showed that the extraction temperature was a significant factor, whereby temperature above 100°C had an effect on a significant decrease in anthocyanin concentration and antioxidant capacity determined by the FRAP method, while in the case of the ABTS method, the sample:solvent ratio was statistically significant, with higher antioxidant activity determined at the sample:solvent ratio 1:60. The optimal conditions under which the highest content of phenols and anthocyanins and antioxidant capacity were achieved with the lowest consumption of materials and energy were: sample:solvent ratio 1:60, temperature 100 °C, and static time 5 min.

• Keywords: komina borovnice; fenoli; antocijani; antioksidacijski kapacitet; ubrzana ekstrakcija otapalima pri povišenom tlaku
• Keywords (english): blueberry pomace; phenols; anthocyanins; antioxidant capacity; accelerated solvent extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:578049
• 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: 2024-10-24 09:31:19