Primjena ekstrakcije potpomognute mikrovalovima i niskotemperaturnih eutektičkih otapala u valorizaciji kore banane

master's thesis

• Title (english): Application of microwave-assisted extraction and deep eutectic solvents for banana peel valorization
• Author: Marija Zorić
• Mentor: Maja Repajić (mentor)
• Mentor: Ena Cegledi (pomoć pri izradi, neposredni voditelj)
• Committee member: Ivona Elez Garofulić (predsjednik povjerenstva)
• Committee member: Marina Cvjetko Bubalo (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: 2024-11-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je optimirati parametre ekstrakcije potpomognute mikrovalovima (MAE) za izolaciju fenolnih spojeva iz kore banane te odrediti antioksidacijsku aktivnost dobivenih ekstrakata. Kao otapalo korišteno je niskotemperaturno eutektičko otapalo (DES), smjesa kolin-klorida i glicerola u omjeru 1:3 s 30 % vode (w/w). Ispitan je utjecaj temperature (40, 60 i 80 °C), vremena ekstrakcije (5, 10 i 15 min) te omjera uzorka i otapala (1:40, 1:50 i 1:60 g/mL). U ekstraktima su određeni udjeli ukupnih hidroksicimetnih kiselina i flavonoida te antioksidacijski kapacitet. Prosječne vrijednosti iznosile su: 378,96 mg ekvivalenata klorogenske kiseline (CE)/100 g (hidroksicimetne kiseline), 189,69 mg ekvivalenata kvercetina (QE)/100 g (flavonoidi) te 52,66 mmol Trolox ekvivalenta (TE)/100 g (engl. Ferric Reducing Antioxidant Power, FRAP) i 26,69 mmol TE/100 g (engl. 2,2′-azinobis(3-ethylbenzothiazoline6-sulfonic) acid, ABTS). Statistička analiza pokazala je da su temperatura te omjer uzorka i otapala ključni parametri ekstrakcije, dok je najviši prinos fenolnih spojeva i antioksidacijski kapacitet postignut u ekstraktu dobivenom pri 60 °C, vremenu ekstrakcije 10 min i omjeru 1:50 g/mL.

Abstract (english)

The objective of this study was to optimize microwave-assisted extraction (MAE) parameters for isolating phenolic compounds from banana peel and to assess the antioxidant activity of the resulting extracts. A Deep Eutectic Solvent (DES) was used, specifically a mixture of choline chloride and glycerol in a 1:3 ratio with 30 % water (w/w). The effect of temperature (40, 60, and 80 °C), extraction time (5, 10, and 15 min), and sample-to-solvent ratio (1:40, 1:50, and 1:60 g/mL) was evaluated. The extracts were analyzed for total hydroxycinnamic acids, flavonoid content, and antioxidant capacity. Average values were 378.96 mg of chlorogenic acid equivalents (CE)/100 g (hydroxycinnamic acids), 189.69 mg of quercetin equivalents (QE)/100 g (flavonoids), 52.66 mmol of Trolox equivalents (TE)/100 g (Ferric Reducing Antioxidant Power, FRAP) and 26.69 mmol TE/100 g (2,2′-azinobis(3-ethylbenzothiazoline-6sulfonic) acid, ABTS). Statistical analysis identified temperature and sample-to-solvent ratio as crucial extraction parameters, with the highest yield of phenolic compounds and antioxidant activity achieved at 60 °C, a 10-min extraction time, and a 1:50 g/mL ratio.

• Keywords: kora banane; ekstrakcija potpomognuta mikrovalovima; niskotemperaturna eutektička otapala; fenolni spojevi; antioksidacijski kapacitet
• Keywords (english): banana peel; microwave-assisted extraction; deep eutecitc solvents; phenolic compounds; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:431593
• 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: 2024-12-04 09:29:28