Utjecaj postupka ekstrakcije na sastav i količinu fenolnih spojeva kadulje

Dent, Maja

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doctoral thesis

Utjecaj postupka ekstrakcije na sastav i količinu fenolnih spojeva kadulje

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:031702

Dent, Maja

University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

APA 6th Edition

Dent, M. (2013). Utjecaj postupka ekstrakcije na sastav i količinu fenolnih spojeva kadulje (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:031702

MLA 8th Edition

Dent, Maja. "Utjecaj postupka ekstrakcije na sastav i količinu fenolnih spojeva kadulje." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:031702

Chicago 17th Edition

Harvard

Dent, M. (2013). 'Utjecaj postupka ekstrakcije na sastav i količinu fenolnih spojeva kadulje', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:031702

Vancouver

Dent M. Utjecaj postupka ekstrakcije na sastav i količinu fenolnih spojeva kadulje [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 March 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:031702

IEEE

M. Dent, "Utjecaj postupka ekstrakcije na sastav i količinu fenolnih spojeva kadulje", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:031702

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:031702

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Title	Utjecaj postupka ekstrakcije na sastav i količinu fenolnih spojeva kadulje
Title (english)	The influence of extraction procedure on content and composition of sage phenolic compounds
Author	Maja Dent
Mentor	Verica Dragović-Uzelac (mentor)
Committee member	Branka Levaj (predsjednik povjerenstva)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Defense date and country	2013-12-12, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Universal decimal classification (UDC)	58 - Botany
Abstract	Istraživan je utjecaj klasične ekstrakcije te ekstrakcije potpomognute ultrazvukom na sastav i udio fenolnih spojeva kadulje u ovisnosti o vrsti i polarnosti ekstrakcijskog otapala (voda, 30, 50 i 70 % vodene otopine etanola i acetona), temperaturi (60 i 90 °C), vremenu ekstrakcije (30, 60 i 90 min) kod klasične ekstrakcije te snazi ultrazvuka (100 i 400 W), vremenu ekstrakcije (1 do 40 min), amplitudi (20, 60 i 100 %), temperaturi (40 do 60 C) kod ekstrakcije potpomognute ultrazvukom. Optimalni uvjeti ekstrakcije definirani su na temelju masenog udjela fenolnih spojeva. Najbolji ekstrakcijski kapacitet kod klasične ekstrakcije i ekstrakcije potpomognute ultrazvukom primjenom ultrazvučne kupelji postignut je uz upotrebu 30 % vodene otopine etanola pri temperaturi od 60 °C kroz 30 minuta, a primjenom ultrazvučne sonde izlazne snage 400 W, promjera sonde 22 mm, amplitudi 100 % kroz 11 minuta također uz upotrebu 30 % vodene otopine etanola. U svim ekstraktima kadulje neovisno o uvjetima ekstrakcije ili lokaciji uzgoja u najvećem udjelu zastupljena je ružmarinska kiselina i luteolin-3-glukuronid dok su ostali fenolni spojevi zastupljeni u značajno nižim udjelima. U usporedbi s klasičnom ekstrakcijom, ekstrakcija potpomognuta ultrazvukom se pokazala značajno učinkovitijom (ekstrakcijski kapacitet povećao se oko 20 %, a vrijeme ekstrakcije skratilo tri puta). U drugom djelu rada istraživan je utjecaj lokacije uzgoja (Pag, Pirovac, Brač, Lošinj) na sastav i udio fenolnih spojeva kadulje, a ekstrakcija je provedena pri optimalnim uvjetima definiranim u prvom dijelu istraživanja. Najveći udio fenolnih spojeva oderđen je u kadulji s otoka Paga, te je utvrđeno da lokacija uzgoja ima značajan utjecaj na količinu fenolnih spojeva kadulje.
Abstract (english)	The influence of conventional and ultrasound-assisted extraction on the composition and mass fraction of phenolics in sage was researched, depending on the extraction solvent type and polarity (water, 30, 50 and 70 % aqueous ethanol and acetone solutions), temperature (60 and 90 °C), time (30, 60 and 90 min) by conventional extraction, and extraction time (1 to 40 min), ultrasound power (100 and 400 W), temperature (40 to 60 C) and amplitude (20, 60 and 100 %) by ultrasound-assisted extraction. Based on the phenolics mass fractions, the optimal conditions of both extraction type were defined. The highest extraction capacity was observed using 30 % aqueous solution of ethanol in conventional and extraction in ultrasonic bath (60 C, 30 min), while extraction by directly immersed ultrasonic probe (diameter 22 mm) with 30 % aqueous ethanol, power of ultrasound 400 W, 100 % amplitude during 11 minutes. In all sage extracts, regardless of extraction method and conditions as well as growing area, rosmarinic acid and luteolin-3-glucuronide were dominant compounds, while other phenolics were present in significantly lower mass fractions. Ultrasound assisted extraction produce higher extraction capacity for 20 % than conventional extraction and the extraction time was three times faster. In second part of experiment, in sage extracts obtained under previously defined optimal conditions, the influence of growing area (Pag, Pirovac, Brač and Lošinj) on the the composition and mass fraction of phenolics was also researched. The highest amount of phenolics was determined in sage grown at the island of Pag, and found that growing areas have significant impact on the mass fraction of phenolics in sage.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:031702
Promotion	2014-07-06
Study programme	Title: Food Technology Study programme type: university Study level: postgraduate Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
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	2018-05-17 09:53:55