Utjecaj enzimske ekstrakcije na kemijski sastav lista masline (Olea europea L.)

master's thesis

• Title (english): The influence of enzymatic extraction on the chemical composition of the olive leaf (Olea europea L.)
• Author: Jelena Buha
• Mentor: Maja Dent (mentor)
• Committee member: Tonči Rezić (predsjednik povjerenstva)
• Committee member: Antonela Ninčević Grassino (član povjerenstva)
• Committee member: Tomislav Bosiljkov (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2024-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

List masline predstavlja količinski najveći otpad tijekom rezidbe i branja maslina, a sadrži visoke udjele biološki aktivnih spojeva. Problem otpada nastoji se riješiti iskorištenjem lista masline s ciljem dobivanja novih proizvoda. Jedan od mogućih riješenja problema je primjena enzimom potpomognute ekstrakcije pri optimalnim procesnim parametrima kao ekološki prihvatljive metode ekstrakcije. Cilj rada bio je uz pomoć enzimske ekstrakcije enzimom celulaze ekstrahirati maksimalne količine ukupnih šećera i ukupnih fenolnih spojeva iz lista masline te odrediti antioksidacijsku aktivnost dobivenih ekstrakta DPPH metodom. Primjenom enzima celulaze su dobiveni veći maseni udjeli ukupnih šećera i ukupnih fenolnih spojeva u odnosu na ekstrakciju bez enzima. Najveći maseni udio ukupnih šećera dobiven je enzimskom ekstrakcijom uz dodatak celulaze od 2 % (w/v) u pročišćenoj vodi (11,669 %), ukupnih fenola u limunskom puferu uz dodatak celulaze od 2,5 % (w/v) (1287,017 mg GAE/100 g). U dobivenim ekstraktima određena je antioksidacijka aktivnost DPPH metodom gdje je najveća antioksidacijska aktivnost određena u ekstraktu dobivenom limunskim puferom, uz dodatak celulaze od 2,5 % (w/v).

Abstract (english)

The olive leaf represents the largest quantity of waste during pruning and harvesting of olives and contains high levels of biologically active compounds. The problem of waste is being addressed by utilizing olive leaves to create new products. One potential solution is the application of enzyme-assisted extraction under optimal process parameters as an environmentally friendly extraction method. The aim of this study was to extract the maximum amounts of total sugars and total phenolic compounds from olive leaves using cellulase enzyme-assisted extraction and to determine the antioxidant activity of the obtained extracts using the DPPH method. The application of cellulase enzyme resulted in higher yields of total sugars and total phenolic compounds compared to extraction without the enzyme. The highest yield of total sugars was obtained through enzyme-assisted extraction with the addition of 2 % (w/v) cellulase in purified water (11.669 %), while the highest yield of total phenols was obtained in citrate buffer with the addition of 2.5% (w/v) cellulase (1287.017 mg GAE/100 g). The antioxidant activity of the obtained extracts was confirmed using the DPPH method, where the highest antioxidant capacity was determined in the extract obtained with citrate buffer and 2.5 % (w/v) cellulase.

• Keywords: list masline; enzimska ekstrakcija; fenoli; šećeri; antioksidacijska aktivnost
• Keywords (english): olive leaf; enzymatic extraction; phenols; sugars; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:173836
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-10-24 10:11:50