Utjecaj predtretmana ultrazvukom i hladnog prešanja na sastav polifenolnih spojeva u ulju sjemenki grožđa

master's thesis

• Title (english): Effect of ultrasound pretreatment and cold pressing on the composition of polyphenolic compounds in grape seed oil
• Author: Matea Đebro
• Mentor: Natka Ćurko (mentor)
• Mentor: Filip Dujmić (pomoć pri izradi, neposredni voditelj)
• Mentor: Katarina Perić (pomoć pri izradi, neposredni voditelj)
• Committee member: Mladen Brnčić (predsjednik povjerenstva)
• Committee member: Marina Tomašević (član povjerenstva)
• Committee member: Filip Dujmić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2024-10-31, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovoga rada bio je istražiti utjecaj ultrazvučnog predtretmana sjemenki komine grožđa sorte Graševina na polifenolni sastav ulja. Uzorci su tretirani u ultrazvučnoj kupelji primjenom frekvencije 37 i 80 kHz tijekom 30 i 90 min. Koncentracije pojedinačnih polifenolnih spojeva, ukupnih flavonida i neflavonoida određene su primjenom tekućinske kromatografije ultra visoke djelotvornosti (UPLC-DAD). Primjena ultrazvučnih predtretmana značajno je utjecala na povećanje koncentracije polifenolnih... More spojeva (p < 0,05). Produljenje vremena tretiranja pri frekvenciji od 80 i 37 kHz značajno je utjecalo na povećanje ukupnih flavonoida i neflavonoida te većine pojedinačnih polifenolnih spojeva. Primjena frekvencije od 37 kHz pokazala se učinkovitijom od frekvencije od 80 kHz. Ultrazvučni predtretman od 37 kHz i 90 min rezultirao je značajno većim koncentracijama ukupnih neflavonoida i flavonoida te hidroksibenzojeve kiseline, ferulinske kiseline, (-)-epikatehina, procijanidina B1, kvercetina i miricetina od predtretmana frekvencije 80 kHz i 90 min (p < 0,05). Less

Abstract (english)

The aim of this study was to investigate the effect of ultrasonic pretreatment of Graševina grape pomace seeds on the grape seed oil polyphenolic composition. The samples were treated in an ultrasonic bath at frequencies of 37 and 80 kHz for 30 and 90 min. Concentrations of individual polyphenolic compounds, total flavonoids and nonflavonoids were determined using ultra high performance liquid chromatography (UPLC-DAD). The application of ultrasonic pretreatments significantly increased the... More concentration of polyphenolic compounds (p < 0.05). Extending the treatment duration at 80 and 37 kHz significantly increased the total flavonoids, nonflavonoids and most individual polyphenolic compounds. The 37 kHz frequency was found to be more effective than the 80 kHz frequency. Ultrasonic pretreatment at 37 kHz for 90 min resulted in significantly higher concentrations of total nonflavonoids, flavonoids, hydroxybenzoic acid, ferulic acid, (-)-epicatechin, procyanidin B1, quercetin and myricetin compared to pretreatment at 80 kHz for 90 min (p < 0.05). Less

• Keywords: ulje sjemenki grožđa; ultrazvuk; polifenolni spojevi; komina grožđa; hladno prešanje
• Keywords (english): grape seed oil; ultrasound; phenolic compounds; grape pomace; cold pressing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:380451
• 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: 2024-11-07 12:27:51