prikaz prve stranice dokumenta Optimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.)
  Download
PDF 2.76 MB
doctoral thesis
Optimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:480685
Dragović, Sanja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for drying Technologies and monitoring of biologically active compounds

Cite this document

Dragović, S. (2020). Optimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.) (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:480685

Dragović, Sanja. "Optimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:480685

Dragović, Sanja. "Optimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:480685

Dragović, S. (2020). 'Optimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.)', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:480685

Dragović S. Optimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.) [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:480685

S. Dragović, "Optimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.)", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:480685

Please login to the repository to save this object to your list.
Metadata
TitleOptimiranje procesa ekstrakcije i destilacije bioaktivnih spojeva iz lista tršlje (Pistacia lentiscus L.)
Title (english)Optimization of the extraction and distillation process of bioactive compounds from the mastic tree leaf (Pistacia lentiscus L.)
AuthorSanja Dragović
MentorZoran Zorić (mentor)
Committee memberJagoda Šušković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for drying Technologies and monitoring of biologically active compounds)
Zagreb
Defense date and country2020-12-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Universal decimal classification
(UDC)		66 - Chemical technology. Chemical and related industries
Abstract
U ovom radu istraživan je utjecaj konvencionalne ekstrakcije (CE) te ekstrakcije potpomognute mikrovalovima (MAE) na sastav i udio fenolnih spojeva (ukupni fenoli, flavonoidi, flavonoli i hidorksicimetne kiseline) lista tršlje sa lokacija Barbariga, Lun, Hvar i Vela Luka ubranog tijekom tri fenološke faze (cvatnja; rani plod i zreli plod) u ovisnosti o vrsti i polarnosti otapala (voda, 100% i 80% metanol i etanol) i vremenu ekstrakcije (30 - 210 minuta) kod CE, te temperature (50-70 °C), snage mikrovalova (200-500 W) i vremena (4-12 min) kod MAE. Optimalni uvjeti ekstrakcije definirani su na temelju masenih udjela fenolnih spojeva. Najbolji ekstrakcijski kapacitet kod CE i MAE postignut je upotrebom 80 %-tne vodene otopine metanola kao otapala i to kod CE tijekom 90 min, a kod MAE u vremenu od 12 min, temperaturi od 69 °C i snazi mikrovalova od 500 W. U ekstraktima lista tršlje dobivenim pri optimalnim uvjetima pomoću HPLC-DAD i LC-MS/MS provedena je kvalitativna i kvantitativna analiza pojedinčanih fenolnih spojeva te se pokazalo da je najzastupljenija fenolna kiselina je 5-O-galoilkina kiselina, dok je miricetin ramnozid određen kao dominantni flavonol glikozid. Istraživan je i utjecaj tlaka na prinos eteričnih ulja dobivenih iz uzoraka lista tršlje, te njihov antimikrobni učinak prema gram-negativnim bakterijama Escherichia coli soj AB1157 i Erwinia amylovora soj EaED pomoću disk difuzijske metode. GC-MS analizom identificirano i kvantificirano 56 sastavnica od kojih su α-pinen, β-pinen i limonen određene kao dominantne. Sva eterična ulja su pokazala umjereni antimikrobni učinak prema navedenim gram-negativnim bakterijama u usporedbi sa antimikrobnim učinkom antibiotika kloramfenikol. Antimikrobno djelovanje eteričnih ulja tršlje pripisuje se sinergističkom djelovanju svih sastavnica.
Abstract (english)
This study researched the influence of conventional (CE) and microwave assisted extraction (MAE) on the composition and mass fractions of phenolic compounds (total phenols, flavonoids, flavonols and hydroxycinnamic acids) in mastic tree leaves harvested at locations Barbariga, Lun, Hvar and Vela Luka during three phenological stages (flowering, early and late fruiting) depending on the solvent type and polarity (100% water, 100% and 80% methanol or ethanol), extraction time (30-210 minutes) concerning CE as well as temperature (50-70°C), microwave power (200-500W) and time (4-12 min) regarding MAE. Optimal extraction conditions for CE and MAE were obtained by using 80% methanol as a solvent during 90 minutes regarding CE and 12 minutes concerning MAE at temperature of 69 °C and microwave power of 500 W. In mastic tree leaves extracts obtained by optimal extraction conditions, phenolic profile was determined using HPLC-DAD and UPLC-MS/MS methods by which the dominant fenolic acid determined was 5-O-galloylquinic acid, while myricetin rhamnoside was deterimined as a dominant flavonol gylcoside. Furthermore, the influence of pressure on the mastic leaf essential oil yield was researched as well as their antimicrobial activity against gram-negative bacteria Escherichia coli strain AB1157 and Erwinia amylovora strain EaED by disc-diffusion method. Using GC-MS analysis, 56 components of the obtained essential oil were identified and quanitified among which α-pinene, β-pinene and limonene were determined as dominant. All essential oil samples exhibited moderate antimicrobial activity against mentioned gram-negative bacteria, in comparison to antibiotic chloramphenicol, due to the synergictic activity of all essential oil compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:480685
Study programmeTitle: Postgraduate PhD Study in Biotechnology and Bioprocess Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
Extent150 str. : 30 cm
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 on2021-02-18 12:32:19

(©) 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