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undergraduate thesis
Izolacija bioaktivnih komponenata iz biljke matičnjak
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:605943
Zovko, Josipa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

Cite this document

Zovko, J. (2015). Izolacija bioaktivnih komponenata iz biljke matičnjak (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605943

Zovko, Josipa. "Izolacija bioaktivnih komponenata iz biljke matičnjak." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:605943

Zovko, Josipa. "Izolacija bioaktivnih komponenata iz biljke matičnjak." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:605943

Zovko, J. (2015). 'Izolacija bioaktivnih komponenata iz biljke matičnjak', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:605943

Zovko J. Izolacija bioaktivnih komponenata iz biljke matičnjak [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605943

J. Zovko, "Izolacija bioaktivnih komponenata iz biljke matičnjak", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605943

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Metadata
TitleIzolacija bioaktivnih komponenata iz biljke matičnjak
Title (english)Isolation of bioactive compounds from lemon balm
AuthorJosipa Zovko
MentorJasmina Lapić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je izolacija bioaktivnih spojeva iz matičnjaka ekstrakcijom po Soxhletu te izdvajanje frakcija primjenom tankoslojne kromatografije i FTIR – sprektroskopije. Ekstrakcija je prvi korak u izolaciji bioaktivnih komponenti iz biljnoga materijala. Primjenjuju se različiti postupci ekstrakcije ovisno o vrsti uzorka. Budući da je većina fenolnih spojeva topljiva u etanolnim ekstraktima, u ovom radu izolirani su sastojci biljke matičnjaka metodom ekstrakcije po Soxhletu, nakon čega je provedena karakterizacija ekstrakata tankoslojnom kromatografijom i FTIR - spektroskopijom. Dobiveni rezultati ukazuju na prisutnost velikog broja polifenolnih spojeva, značajnih antioksidansa. Biljni ekstrakti mogu se učinkovito primjenjivati za obogaćivanje voćnih sokova, ali istovremeno mogu utjecati na senzorska svojstva gotovog proizvoda. Koriste se u farmaceutskoj, kozmetičkoj i prehrambenoj industriji.
Abstract (english)
The aim of this work is to isolate bioactive compounds from the lemon balm after Soxhlet extraction and separation of fractions by using thin layer chromatography and FTIR – spectroscopy. Extraction is a first step in isolation of bioactive compounds from the plant material. A lot of various procedures have been applied, depending on the type of sample. Since most of the phenolic compounds are present in the ethanol extracts, in this study ingredients from the plant lemon balm were isolated by a Soxhlet extraction method, after which characterization of the extracts was made, performed by thin layer chromatography and FTIR spectroscopy. The results indicate the presence of large number of polyphenols, significant antioxidants. Plant extracts can be effectively used for the enrichment of fruit juices, but also can influence the sensory characteristics of the finished product. They are used in the pharmaceutical, cosmetic and food industries.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:605943
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 on2017-04-25 12:02:39

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