Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala

Habjanec, Tena

prikaz prve stranice dokumenta Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala

Access restricted to students and staff of home institution

master's thesis

Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:928434

Habjanec, Tena

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

Request a copy
of the document

Cite this document

APA 6th Edition

Habjanec, T. (2017). Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:928434

MLA 8th Edition

Habjanec, Tena. "Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:928434

Chicago 17th Edition

Harvard

Habjanec, T. (2017). 'Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:928434

Vancouver

Habjanec T. Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:928434

IEEE

T. Habjanec, "Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:928434

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:928434

Please login to the repository to save this object to your list.

Metadata

Title	Izolacija i identifikacija antocijana iz komine grožđa primjenom eutektičnih otapala
Title (english)	Isolation and identification of anthocyanins from grape pomace using deep eutectic solvents
Author	Tena Habjanec
Mentor	Ivana Radojčić Redovniković (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Biochemical Engineering) (Laboratory for Cell Technology, Application and Biotransformations) Zagreb
Defense date and country	2017-01, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Biotechnology
Abstract	Razvoj zelenih otapala važan je zadatak za industriju, pa se stoga se u posljednje vrijeme intenzivno istražuju eutektična otapala zbog njihovih poželjnih karakteristika kao što su niska toksičnost i biorazgradivost. Eutektična otapala zbog mogućnost prilagodbe njihovih svojstava odabirom početnih sirovina, privukla su pozornost u sintetskoj kemiji i biokatalizi, separacijskim postupcima, ali kao i medij za ekstrakciju prirodnih spojeva. U ovom radu pripremljeni su ekstrakti komine grožđa s osam različitih eutektičnih otapala i s etanolom, zakiseljenim etanolom i vodom. Nakon ekstrakcije provedena je HPLC analiza kako bi se identificirali antocijani koji se nalaze u tako pripremljenim ekstraktima komine grožđa. Eutektična otapala kolin klorid:jabučna kiselina, jabučna kiselina:glukoza, prolin: jabučna kiselina i kolin klorid:prolin:jabučna kiselina pokazuju bolju sposobnost ekstrakcije od za tu namjenu najčešće korištenog organskog otapala, zakiseljenog etanola.
Abstract (english)	Development of the green solvents is a very important task for the industry, so lately eutectic solvents have been intensivly studied because of their desirable characteristics, such as low toxicity and biodegradability. Eutectic solvents has drawn attention in sintetic chemistry and biocatalysis, not only because of their possibility to select the initial raw material with separation procedures but also as a media for extraction of natural compounds. Therefore, in this work, grape pomace extracts are prepared with eight different deep eutectic solvents and ethanol, acidified ethanol and water. Extracts of grape pomace in choline chlorid:malic acid and choline chlorid:proline:malic acid and proline:malic acid have better efficiency of antocyanins extraction what indicates that they are good candidates for further development and usage in the green extraction.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:928434
Study programme	Title: Molecular Biotechnology Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-11-13 11:33:53