Title Optimiranje ultrazvučno potpomognute ekstrakcije organskog ostatka borovnice Title (english) Optimization of ultrasound assisted extraction of oragnic residue of blueberry Author Nola Brajenović Mentor Jana Šic Žlabur (mentor)Committee member Jana Šic Žlabur (predsjednik povjerenstva)Committee member Sandra Voća (član povjerenstva)Committee member Martina Skendrović Babojelić (član povjerenstva)Granter University of Zagreb Defense date and country 2022-09-27, Croatia Scientific / art field, BIOTECHNICAL SCIENCES Abstract Borovnica (Vaccinium myrtillus L.) je višegodišnja vrsta koja pripada porodici crnjuša (Ericaceae). U proteklih nekoliko godina na tržištu je zabilježen porast konzumacije plodova zbog njezinog bogatog kemijskog sastava te pozitivnog utjecaja na ljudsko zdravlje. Upravo zbog navedenog ova voćna vrsta popularna je za konzumaciju u svježem stanju, ali i prerađena u različite proizvode poput sokova, džemova, sušenog voća i slično. Prilikom prerade pojedinih proizvoda od borovnice, posebice soka,
... More zaostaje velika količina organskog ostatka, a koja se klasificira kao otpad. Organski ostatak predstavlja nusproizvod koji zaostaje nakon prerade pojedine voćne vrste. Ovisno o voćnoj vrsti sastoji se od ostataka pulpe, peteljke, kožice, sjemenki i dr. Borovnica se kao voćna vrsta ističe bogatim nutritivnim sastavom, obiluje brojnim specijaliziranim metabolitima, posebice antocijanima. Antocijani su značajno zastupljeni u kožici ploda borovnice, daju specifično plavo-ljubičasto obojenje, a ističu se i kao snažni antioksidansi. Stoga, komina borovnice predstavlja vrijedan izvor nutrijenata te je njena oporaba značajna. Za potrebe oporabe, danas se sve više istražuju i nove procesne tehnologije s glavnim ciljem ostvarivanja većeg prinosa u što kraćem vremenskom periodu uz uštedu energije i očuvanje nutritivnog sastava gotovog proizvoda, odnosno očuvanja kvalitete istog. Jedna od takvih suvremenih, neinvazivnih tehnologija je i ultrazvuk visokog intenziteta. Stoga je i cilj ovog diplomskog rada bio utvrditi optimalne uvjete ultrazvučno potpomognute ekstrakcije za očuvanje nutritivnog sastava organskog ostatka borovnice. Najviše vrijednosti vitamina C (120,7 mg/100 g svježe tvari), ukupnih fenola (801,84 mg GAE/100 g svježe tvari), neflavonoida (527,24 mg GAE/100 g svježe tvari), flavonoida (374,72 mg GAE/100 g svježe tvari), antocijana (159,29 mg/L) i antioksidacijskog kapaciteta (2540,84 μmol TE/L ) zabilježene su u uzorku tretiranom ultrazvučnom sondom u usporedbi s uzorcima tretiranim klasično. Također, vrsta otapala značajno je utjecala na prinos pojedinih specijaliziranih metabolita iz komine borovnice, a prilikom čega je kombinacija 60% etanola uz dodatak 1% octene kiseline imala pozitivan učinak kod ultrazvučno potpomognute ekstrakcije fenola, flavonoida, antioksidacijskog kapacitet, dok je 20% etanol uz dodatak 1% octena kiselina pozitivno utjecao
na sadržaj vitamina C. Također, 20% etanol imao je pozitivan učinak na sadržaj antocijana u uzorcima tretiranim ultrazvučnom ekstrakcijom. Što se tiče klasične ekstrakcije, 60% etanol uz dodatak 1% octene kiseline imao je pozitivan učinak na vitamin C, fenole, neflavonoide, antocijane i antioksidacijski kapacitet, dok je 60% etanol najbolji učinak imao na sadržaj flavonoida. Kod ultrazuvčno potpomognute ekstrakcije varirane varijable amplitude i vremena imale su značajan utjecaj na prinos pojedinih specijaliziranih metabolita. Naime, duže vrijeme tretmana (12 minuta) i viša amplituda (40%) pozitivno su utjecali na ukupni sadržaj vitamina C, fenola, neflavonoida, flavonoida, antocijana i antioksidacijski kapacitet. Na kraju, valja istaknuti kako su pripremljeni ekstrakti iz organskog ostatka borovnice nutritivno visoko vrijedni proizvodi, značajnog sadržaja specijaliziranih metabolita, a time i s brojnim potencijalnim funkcionalim svojstvima i dobrobitima za ljudsko zdavlje. Ultrazvuk visokog intenziteta pokazao se izuzetno učinkovitim u izolaciji bioaktivnih tvari iz komine borovnice čime se ta procesna tehnologija može smatrati potencijalnom za daljnju oporabu organskog ostatka, bilo za potrebe u prehrambenoj ili farmaceutskoj industriji. Less Abstract (english) Blueberry (Vaccinium myrtillus L.) is a perennial species belonging to the Ericaceae family. In recent years, the consumption of the fruit has increased in the market due to its rich chemical composition and beneficial effects on human health. For this reason, this type of fruit is popular not only for fresh consumption, but also processed into various products such as juices, jams, dried fruits and the like. Processing of certain blueberry products, especially juice, leaves a large amount
... More of organic residues that are classified as waste. Organic residues are a by-product left behind after processing a certain type of fruit. Depending on the type of fruit, they consist of the remains of the pulp, stem, skin, seeds, etc. As a type of fruit, blueberries are characterized by their rich nutritional composition, rich in numerous specialized metabolites, especially anthocyanins. Anthocyanins are particularly abundant in the skin of blueberries, giving them a specific blue-violet color and standing out as powerful antioxidants. Therefore, blueberry pomace is a valuable source of nutrients, the utilization of which is of great importance. Nowadays, there is an increasing research on new process technologies for its extraction, the main objective of which is to obtain a higher yield in the shortest possible time, saving energy and preserving the nutrient composition of the final product, i.e. maintaining its quality. One of these modern, non-invasive technologies is high-intensity ultrasound. Therefore, an attempt was made to determine the optimal conditions for ultrasound-assisted extraction to preserve the nutrient composition of the organic residues of blueberries. The highest levels of vitamin C (120.7 mg/100 g fresh weight), total phenolics (801.84 mg GAE /100 g fresh weight), non-flavonoids (527.24 mg GAE /100 g fresh weight), flavonoids (374.72 mg GAE /100 g fresh weight), anthocyanins (159.29 mg/L) and antioxidant capacity (2540.84 μmol TE /L) were found in the ultrasound treated sample compared to the conventionally treated samples. The type of solvent also had a significant effect on the isolation of certain specialized metabolites from blueberry pomace, with the combination of 60% ethanol with the addition of 1% acetic acid having a positive effect on the ultrasound-assisted extraction of phenols, flavonoids, and antioxidant capacity, while 20% ethanol with
the addition of 1% acetic acid had a positive effect on vitamin C content. 20% ethanol also had a positive effect on anthocyanin content in ultrasound-treated samples. In classical extraction, 60% ethanol with the addition of 1% acetic acid had a positive effect on the content of vitamin C, phenols, non-flavonoids, anthocyanins and antioxidant capacity, while 60% ethanol had the best effect on the total flavonoid content. In ultrasound-assisted extraction, several amplitude and time variables had a significant effect on the yield of certain specialized metabolites. Thus, longer treatment time (12 minutes) and higher amplitude (40%) had a positive effect on total vitamin C, phenolics, nonflavonoids, flavonoids, anthocyanins, and antioxidant capacity. In conclusion, the extracts prepared from the organic residues of blueberries are nutritionally very valuable products, with significant content of specialized metabolites, thus possessing numerous potential functional properties and benefits for the human body. High-intensity ultrasound has been shown to be extremely effective in isolating bioactive compounds from blueberry pomace, so this process technology can be considered potentially suitable for further recovery of organic residues, whether for the needs of the food or pharmaceutical industries. Less Keywords
borovnica
klasična ekstrakcija
ultrazvučno potpomognuta ekstrakcija
organsko otapalo
ultrazvučna sonda
Keywords (english)
blueberry
classical extraction
ultrasound assisted extraction
organic solvent
ultrasound probe system
Language croatian URN:NBN urn:nbn:hr:204:930405 Study programme Title: Renewable energy sources in agriculture Type of resource Text File origin Born digital Access conditions Access restricted to students and staff of home institution Terms of use Created on 2022-11-09 11:16:21
