Utjecaj uvjeta ekstrakcije potpomognute mikrovalovima na izolaciju fenolnih spojeva iz komine borovnice

master's thesis

• Title (english): Influence of microwave-assisted extraction conditions on the isolation of phenolic compounds from blueberry pomace
• Author: Marta Brkljačić
• Mentor: Verica Dragović-Uzelac (mentor)
• Mentor: Ena Cegledi (pomoć pri izradi, neposredni voditelj)
• Committee member: Ivona Elez Garofulić (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (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: 2024-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Preradom plodova borovnice u sokove zaostaje komina kao nusproizvod bogat bioaktivnim spojevima, osobito antocijanima i fenolnim spojevima, poznatim po antioksidacijskim svojstvima i potencijalnim zdravstvenim koristima. Stoga je cilj rada bio ispitati utjecaj parametara ekstrakcije potpomognute mikrovalovima (MAE) na udio ukupnih fenola, antocijana i antioksidacijski kapacitet u komini borovnice (Vaccinium myrtillus L.). Varirani su omjer uzorak:otapalo (1:20, 1:40 i 1:60 g/mL), temperatura (40, 60 i 80 °C) i vrijeme ekstrakcije (5 i 10 min). Fenoli su određeni u rasponu 28,93-75,86 mg/g s.tv., antocijani 3,63-6,25 mg/g s.tv., antioksidacijski kapacitet određen FRAP metodom varirao je između 105,62-538,43 µmol/g s.tv., a ABTS metodom između 203,72-851,39 µmol/g s.tv. Temperatura i omjer uzorak:otapalo značajno su utjecali na sve parametre, dok vrijeme ekstrakcije nije značajno utjecalo. Optimalni uvjeti za najveći prinos fenola i antocijana te najveći antioksidacijski kapacitet su omjer uzorak:otapalo 1:40, temperatura 80 °C i vrijeme ekstrakcije 5 min. Rezultati pokazuju da MAE ima velik potencijal za valorizaciju nusproizvoda bobičastog voća, što je potvrđeno na primjeru borovnice.

Abstract (english)

After the processing of blueberry fruits into juices, pomace remains as a by-product, which is a rich source of bioactive compounds, particularly anthocyanins and phenolic compounds, known for their antioxidant properties and potential health benefits. Therefore, the aim of this study was to examine the influence of microwave-assisted extraction (MAE) parameters on the content of total phenols, anthocyanins and antioxidant capacity in blueberry (Vaccinium myrtillus L.) pomace. The following parameters were varied: sample-to-solvent ratio (1:20, 1:40 and 1:60 g/mL), temperature (40, 60 and 80 °C) and extraction time (5 and 10 min). Phenolic content ranged from 28,93-75,86 mg/g d.w., anthocyanins from 3,63-6,25 mg/g d.w., antioxidant capacity determined by the FRAP method varied between 105,62-538,43 µmol/g d.w., and by the ABTS method between 203,72-851,39 µmol/g d.w.. Temperature and sample-to-solvent ratio significantly affected all parameters, while extraction time had no significant effect. The optimal conditions for achieving the highest phenolic and anthocyanin content and the greatest antioxidant capacity were at a sample-to-solvent ratio of 1:40, a temperature of 80 °C and an extraction time of 5 min. The results demonstrate that MAE has great potential for valorizing berry fruit by-products, as shown in the example of blueberries.

• Keywords: komina borovnice; ukupni fenoli; antocijani; antioksidacijski kapacitet; ekstrakcija potpomognuta mikrovalovima
• Keywords (english): blueberry pomace; total phenols; anthocyanins; antioxidant capacity; microwave-assisted extraction (MAE)
• Language: croatian
• URN:NBN: urn:nbn:hr:159:365780
• 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: 2025-01-16 12:59:21