Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora

Vujović, Tamara

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master's thesis

Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:994029

Vujović, Tamara

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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APA 6th Edition

Vujović, T. (2020). Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:994029

MLA 8th Edition

Vujović, Tamara. "Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:994029

Chicago 17th Edition

Harvard

Vujović, T. (2020). 'Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:994029

Vancouver

Vujović T. Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 August 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:994029

IEEE

T. Vujović, "Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:994029

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:994029

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Title	Utjecaj enzimski potpomognute ekstrakcije na udio eteričnog ulja kadulje i lovora
Title (english)	Influence of enzyme-assisted extraction on the yield of essential oil from sage and bay laurel
Author	Tamara Vujović
Mentor	Maja Dent (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Chemistry and Biochemistry) (Laboratory for Analytical Chemistry) Zagreb
Defense date and country	2020-06-19, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Cilj ovog rada bio je odrediti optimalne parametre za provođenje predtretmana enzimima (ksilanaza) te njegov utjecaj na udio eteričnog ulja kadulje i lovora nakon vodene destilacije po Clavengeru. U prvom dijelu rada ispitivao se utjecaj pH-vrijednosti otapala, koncentracije enzima i vremena trajanja reakcije na aktivnost ksilanaze pri 40 °C. Utvrđeno je da optimalni uvjeti podrazumijevaju upotrebu pufera 2 (pH = 6,5), masenu koncentraciju enzima od 0,20 mg mL-1 te vrijeme provođenja enzimske reakcije u trajanju od 4 sata. U drugom dijelu rada istraživan je utjecaj ekstrakcije potpomognute enzimima te ekstrakcije potpomognute ultrazvukom (50 W, 10 minuta) uz dodatak enzima kao predtretmana na udio eteričnog ulja nakon vodene destilacije. Kod obje biljke je najveći ekstrakcijski kapacitet postignut primjenom ekstrakcije potpomognute enzimima kao predtretmana, dok ekstrakcija potpomognuta ultrazvukom uz dodatak enzima nije značajno doprinijela povećanju udjela ekstrahiranog eteričnog ulja. Zaključno, ekstrakcija potpomognuta enzimima kao predtretmana vodenoj destilaciji po Clavengeru bi se u budućnosti mogla koristiti kao ekološki prihvatljiva metoda za izdvajanje eteričnog ulja iz listova lovora i kadulje.
Abstract (english)	The aim of this study was to determine optimal parameters for enzyme-assisted extraction (xylanase) and its impact on the content of sage and bay laurel essential oils after Clavenger hydrodistillation. Firstly, influence of solvent type, enzyme concentration and time of reaction on the xylanase activity at 40 °C was tested. It was found that the optimal parameters include the usage of buffer 2 (pH = 6,5), mass concentration of 0,20 mg mL-1 and reaction time of 4 hours. Secondly, influence of enzyme-assisted extraction and ultrasound-assisted extraction (50 W, 10 minutes) with the addition of enzymes on the essential oil yield after Clavenger hydrodistillation was tested. The highest extraction capacity was observed using enzyme-assisted extraction as pretreatment, while ultrasound-assisted extraction with the addition of the enzymes hasn't significantly contributed to the increase of the essential oil yield. In conclusion, pretreatment with enzyme-assisted extraction prior to the Clavenger hydrodistillation could be used as a green extraction method for bay laurel and sage essential oils.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:994029
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	2020-06-19 10:07:59