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master's thesis
Optimiranje parametara ekstrakcije fenolnih spojeva gloga (Crataegi folium cum flore) primjenom ultrazvuka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:576813
Bunoza, Dragica
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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Bunoza, D. (2016). Optimiranje parametara ekstrakcije fenolnih spojeva gloga (Crataegi folium cum flore) primjenom ultrazvuka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:576813

Bunoza, Dragica. "Optimiranje parametara ekstrakcije fenolnih spojeva gloga (Crataegi folium cum flore) primjenom ultrazvuka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:576813

Bunoza, Dragica. "Optimiranje parametara ekstrakcije fenolnih spojeva gloga (Crataegi folium cum flore) primjenom ultrazvuka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:576813

Bunoza, D. (2016). 'Optimiranje parametara ekstrakcije fenolnih spojeva gloga (Crataegi folium cum flore) primjenom ultrazvuka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:576813

Bunoza D. Optimiranje parametara ekstrakcije fenolnih spojeva gloga (Crataegi folium cum flore) primjenom ultrazvuka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:576813

D. Bunoza, "Optimiranje parametara ekstrakcije fenolnih spojeva gloga (Crataegi folium cum flore) primjenom ultrazvuka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:576813

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Metadata
TitleOptimiranje parametara ekstrakcije fenolnih spojeva gloga (Crataegi folium cum flore) primjenom ultrazvuka
Title (english)Optimization of hawthorn (Crataegi folium cum flore) phenolic compounds extraction by application of ultrasound
AuthorDragica Bunoza
MentorBranka Levaj (mentor)
GranterUniversity 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 country2016-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog istraživanja bila je odrediti optimalne uvjete ekstrakcije fenolnih spojeva iz biljne mješavine cvijeta i lista gloga (Crataegi folium cum flore). Ekstrakcija fenolnih spojeva provedena je primjenom ekstrakcije potpomognute ultrazvukom pri amplitudi 50 %,75 % i 100 % uz upotrebu vodenih otopina etanola i metanola različitih udjela (50 % i 70 %, v/v) pri različitom vremenu trajanja ekstrakcije 3, 6 i 9 minuta. U ekstraktima gloga provedeno je spektrofotometrijsko određivanje ukupnih hidroksicimetnih kiselina, ukupnih flavonola i ukupnih flavonoida. Najveći ekstrakcijski prinos za istraživane skupine fenolnih spojeva bio je kako slijedi: za flavonoide-11,00 mgQE g-1 uz 70%-tni etanol, pri amplitudi 100 % i trajanju ekstrakcije 6 minuta, za hidroksicimetne kiseline- 22,017 mgCAE g-1 uz 70 %-tni etanol, pri amplitudi 50 % i trajanju ekstrakcije 3 minute, za flavonole-23,12 mgQE g-1 uz 70 %-tni etanol, pri amplitudi 75 % i trajanju ekstrakcije 3 minute.
Abstract (english)
The aim of this study was to determine the optimal conditions for the extraction of phenolic compounds from the flower and leaf of the hawthorn herbal mixture (Crataegi folium cum flore). The extraction of the phenolic compounds was performed using ultrasound assisted extraction (amplitude 50 %,75 % and 100 %), using different aqueous solution of ethanol and methanol (50 % and 70 % w,w), during different extraction time of 3, 6 and 9 minutes. Total hydroxycinnamic acids, total flavonols and total flavonoids were determined in hawthorn extracts by spectrophotometerically. The highest yield of extraction of the phenolic compounds were as follows: the total flavonoids- 11,00 mg QE g-1 with 70 % aqueous solution of ethanol, at amplitude 100 % and the extraction time 6 minutes, the total hydroxycinnamic acids- 22,017 mg CAE g-1 with 70 % aqueous solution of ethanol, at amplitude 50 % and extraction time 3 minutes, the total flavonols- 23,12 mg QE g-1 with 70 % aqueous solution of ethanol, at amplitude 75 % and extraction time 3 minutes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:576813
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-27 07:13:03

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