Odabir "zelenih" otapala u ekstrakcijama bioaktivnih komponenata i eteričnih ulja putem digitalnog predviđanja

Kovač, Ana

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master's thesis

Odabir "zelenih" otapala u ekstrakcijama bioaktivnih komponenata i eteričnih ulja putem digitalnog predviđanja

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:565015

Kovač, Ana

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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APA 6th Edition

Kovač, A. (2019). Odabir "zelenih" otapala u ekstrakcijama bioaktivnih komponenata i eteričnih ulja putem digitalnog predviđanja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:565015

MLA 8th Edition

Kovač, Ana. "Odabir "zelenih" otapala u ekstrakcijama bioaktivnih komponenata i eteričnih ulja putem digitalnog predviđanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:565015

Chicago 17th Edition

Harvard

Kovač, A. (2019). 'Odabir "zelenih" otapala u ekstrakcijama bioaktivnih komponenata i eteričnih ulja putem digitalnog predviđanja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:565015

Vancouver

Kovač A. Odabir "zelenih" otapala u ekstrakcijama bioaktivnih komponenata i eteričnih ulja putem digitalnog predviđanja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:565015

IEEE

A. Kovač, "Odabir "zelenih" otapala u ekstrakcijama bioaktivnih komponenata i eteričnih ulja putem digitalnog predviđanja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:565015

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:565015

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Title	Odabir "zelenih" otapala u ekstrakcijama bioaktivnih komponenata i eteričnih ulja putem digitalnog predviđanja
Title (english)	Selection of “green” solvents in extractions of bioactive components and essential oils by digital prediction
Author	Ana Kovač
Mentor	Anet Režek Jambrak (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Food Processes Engineering) Zagreb
Defense date and country	2019-10-29, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Cilj ovog istraživanja bio je provesti ekstrakcije bioaktivnih komponenata iz kadulje (Salvia officinalis L.) i origana (Origanum vulgare L.) klasičnom ekstrakcijom i ekstrakcijom ultrazvukom visoke snage. Naglasak je bio utvrditi te odabrati zelena otapala za provođenje ekstrakcija, te predvidjeti topivost bioaktivnih komponenata u otapalima što je utvrđeno putem Conductor-like Screening Model for Real Solvents (COSMO-RS) i Hansen softverskim paketima. Nadalje, cilj je bio eksperimentalno utvrditi predviđene rezultate topljivosti. Tijekom istraživanja uzorci kadulje (Salvia officinalis L.) i origana (Origanum vulgare L.) tretirani su ultrazvukom visoke snage pri amplitudi 75 i 100 %. Ekstrakcija tretiranih i netretiranih uzoraka (1 g uzorka u 50 mL otapala) provodila se 3 i 9 min s vodom, 25 %-tnim i 50 %-tnim etanolom te etil-acetatom, dimetil karbonatom, limonenom i α- pinenom. Najveći prinos ukupnih fenola dobiven je kod uzorka origana tretiranog 3 min pri amplitudi od 100 % u otopini 25 %-tnog etanola. Korištenjem metode ultrazvuka dokazana je viša antioksidacijska aktivnost uzoraka u usporedbi s konvencionalnom metodom.
Abstract (english)	The aim of this study was to conduct extractions of bioactive components from sage (Salvia officinalis L.) and oregano (Origanum vulgare L.) using classical extraction and extraction by means of high power ultrasound. The goal was to identify and select the green solvents that can be used for further extractions, and to predict the solubility of the bioactive components in solvents as determined through "Conductor-like Screening Model for Real Solvents (COSMO-RS)" and "Hansen" softwares. Furthermor, the aim was to experimentally determine/evaluate the predicted solubility results. Samples of sage (Salvia officinalis L). and oregano (Origanum vulgare L.) were treated by means of high power ultrasound using amplitude rate of 75 % and 100 %. Extraction of treated and untreated samples (1 g of sample in 50 mL of solvent) were treated for 3 and 9 min using solvents: water, 25 % and 50 % ethanol and ethyl acetate, dimethyl carbonate, limonene and α-pinene. Largest yield of total phenolics was obtained with an oregano sample that was treated for 3 min, using amplitude of 100 % in a solution of 25 % ethanol. Utilization of ultrasound method showed higher antioxidant activity of the samples, as compared to the samples that were subjected to the conventional method.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:565015
Study programme	Title: 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 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	2019-12-11 13:18:58