Ekstrakcija bioaktivnih spojeva iz praha češnjaka

Vitasović, Lara

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master's thesis

Ekstrakcija bioaktivnih spojeva iz praha češnjaka

Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:267012

Vitasović, Lara

University of Zagreb
Faculty of Agriculture
Sustainable Technologies and Renewable Energy Sources

Cite this document

APA 6th Edition

Vitasović, L. (2018). Ekstrakcija bioaktivnih spojeva iz praha češnjaka (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:267012

MLA 8th Edition

Vitasović, Lara. "Ekstrakcija bioaktivnih spojeva iz praha češnjaka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:267012

Chicago 17th Edition

Vitasović, Lara. "Ekstrakcija bioaktivnih spojeva iz praha češnjaka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:267012

Harvard

Vitasović, L. (2018). 'Ekstrakcija bioaktivnih spojeva iz praha češnjaka', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:267012

Vancouver

Vitasović L. Ekstrakcija bioaktivnih spojeva iz praha češnjaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:267012

IEEE

L. Vitasović, "Ekstrakcija bioaktivnih spojeva iz praha češnjaka", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:267012

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:267012

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Metadata

Title	Ekstrakcija bioaktivnih spojeva iz praha češnjaka
Title (english)	Extraction of bioactive compounds from garlic powder
Author	Lara Vitasović
Mentor	Sandra Voća (mentor)
Committee member	Sandra Voća (predsjednik povjerenstva)
Committee member	Nadica Dobričević (član povjerenstva)
Committee member	Sanja Fabek Uher (član povjerenstva)
Committee member	Jana Šic Žlabur (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Sustainable Technologies and Renewable Energy Sources) Zagreb
Defense date and country	2018-02-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Češnjak (Allium sativum L.)se najčešće upotrebljava u kulinarstvu kao začin. Sadrži brojne nutritivno važne spojeve i bioaktivne tvari uključujući vitamine, minerale i fenolne spojeve. Cijenjen je zbog snažnog antioksidativnog, antibakterijskog i protuupalnog učinka. Cilj ovog rada bio je utvrditi razlike u kemijskom i nutritivnom sastavu između ekstrakata u kojima je prah češnjaka ekstrahiran konvencionalno i ultrazvukom visokog intenziteta. Za potrebe ekstrakcije iz praha češnjaka korištena su različita otapala: destilirana voda te 50% i 70% etanol (v/v) kroz različita vremena ekstrakcije (5, 15 i 25 minuta). Analizirani su slijedeći parametri: gustoća otopine (g/cm3), elektrovodljivost (μS/cm), sadržaj topljive suhe tvari (%), sadržaj ukupnih kiselina (%), pH vrijednost, sadržaj vitamina C (mg/100 g) i sadržaj ukupnih fenola: flavonoida i neflavonoida (mgGAE/100 g). Način ekstrakcije značajno je utjecao na analizirane parametre. Kod ekstrakcije vitamina C najbolji učinak imao je 50%-tni etanol klasičnom ekstrakcijom 25 min, dok je kod fenola najbolji učinak imao 50%-tni etanol ultrazvučno ekstrahiran 15 min.
Abstract (english)	Garlic (Allium sativum L.), plant from Alliaceae family is main used in culinary as a spice. It contains numerous nutritional valuable compounds and bioactive substances including vitamins, minerals and phenolic compounds. The main objective of this thesis was to determinate the differences in the content of bioactive compounds in powder extracts of garlic extracted classical and with high intensity ultrasound. For extraction (classic and ultrasound-assisted) different solvents: water, 50% and 70% ethanol (v/v) and times (5, 15 and 25 minutes) were used. The following parameters were analyzed: solution density (g/cm3), electrical conductivity (μS/cm), soluble solids content (%), total acid content (%), pH value, vitamin C content (mg/100 g) and total phenol content: flavonoids and non-flavonoids (mgGAE/100 g). The extraction technique significantly influenced the analyzed parameters. When extracting vitamin C, the best effect was 50% ethanol by classical extraction for 25 min, while for phenol the best effect was 50% ethanol ultrasonically extracted for 15 min.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:267012
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	Access restricted to students and staff of home institution
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2018-03-16 08:11:47