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undergraduate thesis
Ekstrakcija polifenola iz crne rotkve (Raphanus sativus L. var. niger)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:408675
Strganac, Goran
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion

Cite this document

Strganac, G. (2013). Ekstrakcija polifenola iz crne rotkve (Raphanus sativus L. var. niger) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:408675

Strganac, Goran. "Ekstrakcija polifenola iz crne rotkve (Raphanus sativus L. var. niger)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:408675

Strganac, Goran. "Ekstrakcija polifenola iz crne rotkve (Raphanus sativus L. var. niger)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:408675

Strganac, G. (2013). 'Ekstrakcija polifenola iz crne rotkve (Raphanus sativus L. var. niger)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:408675

Strganac G. Ekstrakcija polifenola iz crne rotkve (Raphanus sativus L. var. niger) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:408675

G. Strganac, "Ekstrakcija polifenola iz crne rotkve (Raphanus sativus L. var. niger)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:408675

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Metadata
TitleEkstrakcija polifenola iz crne rotkve (Raphanus sativus L. var. niger)
Title (english)Extraction of polyphenols from black radish (Raphanus sativus L. var. niger)
AuthorGoran Strganac
MentorMarijana Jukić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Physical Chemistry and Corrosion)
Zagreb
Defense date and country2013-06-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu provedena je klasična i mikrovalna ekstrakcija (MAE) polifenola, sekundarnih metabolita crne rotkve (Raphanus sativus L. var. niger). Cilj istraživanja je bio odabir optimalnih ekstrakcijskih parametara (sastava otapala i vremena ekstrakcije pri temperaturi od 65°C). Spektrofotometrijski je određena koncentracija ukupnih polifenola u ekstrahiranim uzorcima pomoću modificirane Folin-Ciocalteu metode. Na ekstrakcijski kapacitet izolacije polifenola znatno utječe polarnost ekstrakcijskog otapala pri kojem se provodi MAE. Rezultati su pokazali da su u ekstrakciji polifenola binarni sustavi otapala (60% i 80% tne vodene otopine EtOH) učinkovitiji od mono sustava otapala. Sadržaj ukupnih polifenola kretao se u rasponu od 1,1058 do 57,1106 mg GAE/100g crne rotkve. Najbolji ekstrakcijski kapacitet se postiže primjenom 80% tne vodene otopine etanola. Mikrovalna ekstrakcija (MAE) pokazala se ekološki i energetski prihvatljiva metoda za izolaciju polifenolnih spojeva iz crne rotkve.
Abstract (english)
Conventional and microwave assisted extraction (MAE) of polyphenols, secondary metabolites of black radish (Raphanus sativus L. var. niger), were performed in this research. The purpose of the research was the choice of optimal extraction parameters (solvent composition and extraction time at the temperature of 65°C). The concentration of total polyphenols in the extracted samples was determined spectrophotometrically using the Folin-Ciocalteu method. The extraction capacity of polyphenol isolation is significantly influenced by the polarity of the extraction solvent used in MAE. The results show that binary solvent systems (60% and 80% aqueous solution of EtOH) are more efficient in the extraction of polyphenols than mono-solvent systems. The content of entire polyphenols was moving in a range of 1.1058 to 57.1106 mg GAE/100g of black radish. The best extraction capacity is achieved with the application of 80% of aquatic solution of ethanol. Microwave extraction (MAE) appeared ecologically and energetically acceptable method for isolation of polyphenol compound of black radish.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:408675
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-03 07:32:00

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