prikaz prve stranice dokumenta Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza
  Download
PDF 2.11 MB
undergraduate thesis
Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:146343
Drenovac, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Section for Fundamental Engineering

Cite this document

Drenovac, M. (2023). Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:146343

Drenovac, Maja. "Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:146343

Drenovac, Maja. "Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:146343

Drenovac, M. (2023). 'Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:146343

Drenovac M. Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:146343

M. Drenovac, "Utjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:146343

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj koncentracije ekstrakta melise (Melissa officinalis) na biosintezu nanočestica željeza
Title (english)Influence of Melissa officinalis extract concentration on biosynthesis of iron nanoparticles
AuthorMaja Drenovac
MentorMaja Benković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Section for Fundamental Engineering)
Zagreb
Defense date and country2023-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biosinteza nanočestica iz biljnih ekstrakata se bazira na antioksidativnoj moći bioaktivnih komponenti prirodno prisutnih u biljkama (polifenoli, flavonoidi, organske kiseline). To je ekološki prihvatljiviji, jednostavniji i jeftiniji način sinteze nanočestica naspram dosadašnjih fizikalnokemijskih metoda. Cilj rada je utvrđivanje utjecaja koncentracije biljnog ekstrakta melise (2,5 %, 5 %, 10 %, 25 %, 50 %, 75 %, 100 %) na biosintezu nanočestica željeza korištenjem 0,1 M otopine FeCl3 kao prekursora. Provedena su mjerenja pH i vodljivosti, kolorimetrija uzoraka ekstrakata i nanočestica, spektroskopske metode (FTIR, UV-Vis, NIR) te je određen hidrodinamički promjer nanočestica. Također, određivana je ukupna količina polifenola u ekstraktu korištenjem FolinCiocalteu reagensa te antioksidacijska aktivnost DPPH metodom. Utvrđeno je kako se porastom koncentracije biljnog ekstrakta povećava masa sintetiziranog praha. Nastanak nanočestica je potvrđen FTIR i UV-Vis metodama koja pokazuju prisutnost stabilizirajućih funkcionalnih skupina.
Abstract (english)
Biosynthesis of nanoparticles from plant extracts is based on the antioxidant power of bioactive components naturally present in plants (polyphenols, flavonoids, organic acids). It is an environmentally friendly, simpler and cheaper way of synthesizing nanoparticles compared to other physico-chemical methods. The aim of this work was to determine the influence of the concentration of lemon balm plant extract (2.5%, 5%, 10%, 25%, 50%, 75%, 100%) on the biosynthesis of iron nanoparticles using a 0.1 M solution of FeCl3 as a precursor. Measurements of pH and conductivity, colorimetry of samples of extracts and nanoparticles, spectroscopic methods (FTIR, UV-Vis, NIR) were performed, and the hydrodynamic diameter of nanoparticles was determined. Also, the total amount of polyphenols in the extract was determined using the Folin-Ciocalteu reagent and the antioxidant activity using the DPPH method. It was concluded that the mass of particles obtained increases with the increase in the concentration of the plant extract. The formation of nanoparticles was confirmed by FTIR and UV-Vis methods, which show the presence of stabilizing functional groups.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:146343
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2024-04-23 12:25:50

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij