Ekstrakcija flavonoida iz kožice grožđa primjenom enoloških enzima

master's thesis

• Author: Matija Lesković
• Mentor: Jasminka Karoglan-Kontić (mentor)
• Committee member: Jasminka Karoglan-Kontić (predsjednik povjerenstva)
• Committee member: Darko Preiner (član povjerenstva)
• Committee member: Marija Bujan (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Viticulture and Enology); Zagreb
• Defense date and country: 2016-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Viticulture and Enology

Abstract

Kožica bobice grožđa sadrži veliku količinu različitih polifenolnih spojeva, a posebice flavonoida. Kako bi se izdvojili polifenolni spojevi iz kožice grožđa, u svrhu provedbe analize ili komercijalne proizvodnje, potrebno je provesti ekstrakciju koja je vrlo složena.
U ovom radu istraženi su utjecaji temperature, pH, količine dodanih enzima i vremena trajanja ekstrakcije na djelotvornost enzimski potpomognute ekstrakcije (EAE) uz primjenu enzimskih pripravaka, Lallzyme EX-V i Lallzyme HC, sa... More ciljem optimizacije procesa ekstrakcije polifenolnih spojeva. Optimalni uvjeti za ekstrakciju su dobiveni upotrebom enzimskog pripravka Lallzyme EX-V, pri temperaturi od 45 °C, vremenskom periodu od 3 h, pH 2,0 i masenom udjelu dodanih enzima od 10,52 mg/g. Less

Abstract (english)

The grape berries skins contain very large amount of different polyphenols, especially
flavonoids. In order to separate polyphenols from grape skins, to carry out laboratory analyses
or commercial production, it is needed to conduct very complex extraction.
In this research certain factors such as temperature, pH, enzyme dosage and time of extraction
have been investigated, in order to optimize extraction process of polyphenols using two
observed enzymes, Lallzyme EX-V and Lallzyme... More HC.
Optimal conditions were achieved using enzyme preparation Lallzyme EX-V, at the
temperature of 45 °C, time of 3 h, pH 2.0 and enzyme dosage of 10.52 mg/g. Less

• Keywords: polifenoli; enzimima potpomognuta ekstrakcija; pektinaze; kožice grožđa; optimizacija ekstrakcije; flavonoidi; sorta 'Regent'
• Keywords (english): polyphenols; enzyme-assisted extraction; pectinases; grape skins; flavonoids; grape variety 'Regent'
• Language: croatian
• URN:NBN: urn:nbn:hr:204:020580
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2016-07-25 10:03:43