Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima

Lesković, Matija

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master's thesis

Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima

Zagreb: University of Zagreb, Faculty of Agriculture, 2016. urn:nbn:hr:204:020580

Lesković, Matija

University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Cite this document

APA 6th Edition

Lesković, M. (2016). Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:020580

MLA 8th Edition

Lesković, Matija. "Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:020580

Chicago 17th Edition

Harvard

Lesković, M. (2016). 'Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:020580

Vancouver

Lesković M. Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2016 [cited 2024 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:020580

IEEE

M. Lesković, "Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:204:020580

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:020580

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Metadata

Title	Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima
Author	Matija Lesković
Mentor	Jasminka Karoglan-Kontić (mentor)
Committee member	Jasminka Karoglan-Kontić (predsjednik povjerenstva)
Committee member	Darko Preiner (član povjerenstva)
Committee member	Marija Bujan (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Viticulture and Enology) Zagreb
Defense date and country	2016-07-05, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Viticulture and Enology
Abstract	Kožica bobice grožđa sadrži veliku količinu različitih polifenolnih spojeva, a posebice flavonoida. Kako bi se izdvojili polifenolni spojevi iz kožice grožđa, u svrhu provedbe analize ili komercijalne proizvodnje, potrebno je provesti ekstrakciju koja je vrlo složena. U ovom radu istraženi su utjecaji temperature, pH, količine dodanih enzima i vremena trajanja ekstrakcije na djelotvornost enzimski potpomognute ekstrakcije (EAE) uz primjenu enzimskih pripravaka, Lallzyme EX-V i Lallzyme HC, sa ciljem optimizacije procesa ekstrakcije polifenolnih spojeva. Optimalni uvjeti za ekstrakciju su dobiveni upotrebom enzimskog pripravka Lallzyme EX-V, pri temperaturi od 45 °C, vremenskom periodu od 3 h, pH 2,0 i masenom udjelu dodanih enzima od 10,52 mg/g.
Abstract (english)	The grape berries skins contain very large amount of different polyphenols, especially flavonoids. In order to separate polyphenols from grape skins, to carry out laboratory analyses or commercial production, it is needed to conduct very complex extraction. In this research certain factors such as temperature, pH, enzyme dosage and time of extraction have been investigated, in order to optimize extraction process of polyphenols using two observed enzymes, Lallzyme EX-V and Lallzyme HC. Optimal conditions were achieved using enzyme preparation Lallzyme EX-V, at the temperature of 45 °C, time of 3 h, pH 2.0 and enzyme dosage of 10.52 mg/g.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:020580
Study programme	Title: Horticulture Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2016-07-25 10:03:43