Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot

Tratnik, Marija

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undergraduate thesis

Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:605641

Tratnik, Marija

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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APA 6th Edition

Tratnik, M. (2016). Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605641

MLA 8th Edition

Tratnik, Marija. "Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:605641

Chicago 17th Edition

Harvard

Tratnik, M. (2016). 'Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:605641

Vancouver

Tratnik M. Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605641

IEEE

M. Tratnik, "Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605641

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:605641

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Metadata

Title	Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot
Title (english)	Isolation of biologically active substances from waste of grape Merlot
Author	Marija Tratnik
Mentor	Verica Dragović Uzelac (mentor)
Granter	University 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 country	2016-06-09, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Nutrition
Abstract	Cilj ovog istraživanja bio je ispitati utjecaj vremena ekstrakcije na izolaciju ukupnih fenolnih spojeva, monomernih antocijana, polimernih proantocijanidina te na antioksidacijski kapacitet u sjemenkama i pokožici grožđa sorte Merlot izdvojenih iz komine nakon proizvodnje vina. Ekstrakcija je provedena uz primjenu 80%-tne vodene otopine metanola za sjemenke i 80%-tne vodene otopine metanola sa 1%-tnom mravljom kiselinom za pokožicu, kroz vrijeme ekstrakcije 30, 50 i 70 minuta. Ukupni fenoli određivani su spektrofotometrijski FolinCiocalteu metodom, monomerni antocijani spektrofotometrijskom pH diferencijalnom metodom, polimerni proantocijanidini vanilin metodom te antioksidacijski kapacitet FRAP metodom. Porast vremena trajanja ekstrakcije utjecao je na povećanje prinosa ukupnih fenola, antocijana i proantocijanidina, a sukladno tome i na povećanje antioksidacijskog kapaciteta. Sadržaj ukupnih fenola, monomernih antocijana i antioksidacijski kapacitet bili su u gotovo svim uzorcima najveći nakon 70 minuta, a polimernih proantocijanidina nakon 50 minuta ekstrakcije.
Abstract (english)	The aim of this study was to investigate the influence of extraction time to the isolation of total phenolic compounds, monomeric anthocyanins, polymeric proanthocyanidins and antioxidant capacity in the grape seeds and skin of grape variety Merlot, separated from the pomace after wine production. Extraction was made with the use of 80% aqueous methanol for the seeds and with 80% aqueous methanol containing 1% formic acid for the skin, through the extraction time of 30, 50 and 70 minutes. Total phenolic compounds were determined by spectrophotometric Folin-Ciocalteu method, monomeric anthocyanins by spectrophotometric pH differential method, polymeric proanthocyanidins by vanillin method and antioxidant capacity by FRAP method. Extraction duration time growth influenced yield increase of total phenols, anthocyanins, proanthocyanidins and accordingly, to increase of the antioxidant capacity. The amount of total phenolic compounds, monomeric anthocyanins and antioxidant capacity in almost all samples was the highest after 70 minutes and after 50 minutes for polymeric proanthocyanidins.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:605641
Study programme	Title: Nutrition Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-04-24 12:30:46