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undergraduate thesis
Izolacija fenolnih spojeva iz bobica bazge
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:672577
Jasenko, Ines
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

Cite this document

Jasenko, I. (2014). Izolacija fenolnih spojeva iz bobica bazge (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:672577

Jasenko, Ines. "Izolacija fenolnih spojeva iz bobica bazge." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:672577

Jasenko, Ines. "Izolacija fenolnih spojeva iz bobica bazge." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:672577

Jasenko, I. (2014). 'Izolacija fenolnih spojeva iz bobica bazge', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:672577

Jasenko I. Izolacija fenolnih spojeva iz bobica bazge [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:672577

I. Jasenko, "Izolacija fenolnih spojeva iz bobica bazge", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:672577

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Metadata
TitleIzolacija fenolnih spojeva iz bobica bazge
Title (english)Isolation of phenolic compounds from elderberry
AuthorInes Jasenko
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 country2014-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Ekstrakcija je prvi i važan korak u izolaciji fenolnih spojeva i ne postoji jedinstveni standardni postupak ekstrakcije. Najčešće primjenjivani postupak je klasična ekstrakcija uz primjenu organskih otapala uz zagrijavanje kroz odreĎeno vrijeme. Budući da temperatura ima značajan utjecaj na stabilnost antocijana, sve se više istražuju moderniji i ekološki prihvatljiviji postupci ekstrakcije (ultrazvuk, mikrovalovi, super kritični plinovi). U ovom radu ispitan je utjecaj načina ekstrakcije i otapala na koncentraciju fenolnih spojeva i monomernih antocijana. Masena koncentracija ukupnih fenola u bobicama bazge iznosila je od 158,33 do 238,38 mg GAE/100 g bazge dok je koncentracija antocijana Cy-3-Glc iznosila od 26,88 do 95,51 mg/100 g. Ovi rezultati ukazuju da na koncentraciju izoliranih fenolnih spojeva utječe način provedbe ekstrakcije, a udio pojedinih fenolnih spojeva ovisi o izboru otapala. FTIR-spektroskopijom provedena je karakterizacija ekstrakata koja potvrĎuje prisutnost fenolnih spojeva odn. antocijana u glikozidnoj formi.
Abstract (english)
Extraction is the first and important step in the isolation of phenolic compounds and there is no uniform standard extraction procedure. The most commonly applied method is the classic extraction with the use of organic solvents with heating over time. Since temperature has significant impact on stability of anthocyanin, modern and environmentally friendly extraction procedures are being researched and developed more and more. The impact of extraction methods and solvents on concentration of phenolic compounds and monomeric anthocyanins has been researched in this paper. Mass concentration of total phenols in elderberry totaled 158,33 to 238,38 mg GAE/100 g elder while the concentration of anthocyanin Cy-3-Glc was from 26,88 to 95,51 mg/100 g. These results indicate that the implementation of the extraction method affects the concentration of isolated phenolic compounds, and the share of individual phenolic compounds depends on the choice of solvents. Characterization of the extracts performed with FTIR spectroscopy confirmed the presence of phenolic compounds that is anthocyanins in glicosydic form.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:672577
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
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 on2017-04-26 12:26:13

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