master's thesis
Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima

Matija Lesković (2016)
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology
Metadata
TitleEkstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima
AuthorMatija Lesković
Mentor(s)Jasminka Karoglan-Kontić (thesis advisor)
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.
Keywordspolyphenols enzyme-assisted extraction pectinases grape skins flavonoids grape variety 'Regent'
Committee MembersJasminka Karoglan-Kontić (committee chairperson)
Darko Preiner (committee member)
Marija Bujan (committee member)
GranterUniversity of Zagreb
Faculty of Agriculture
Lower level organizational unitsDepartment of Viticulture and Enology
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Study programme typeuniversity
Study levelgraduate
Study programmeHorticulture
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-07-05
Parallel 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.
Parallel keywords (Croatian)polifenoli enzimima potpomognuta ekstrakcija pektinaze kožice grožđa optimizacija ekstrakcije flavonoidi sorta 'Regent'
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:020580
CommitterValentina Bezek