Ekstrakcija bioaktivnih spojeva iz praha češnjaka

master's thesis

• Title (english): Extraction of bioactive compounds from garlic powder
• Author: Lara Vitasović
• Mentor: Sandra Voća (mentor)
• Committee member: Sandra Voća (predsjednik povjerenstva)
• Committee member: Nadica Dobričević (član povjerenstva)
• Committee member: Sanja Fabek Uher (član povjerenstva)
• Committee member: Jana Šic Žlabur (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2018-02-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Češnjak (Allium sativum L.)se najčešće upotrebljava u kulinarstvu kao začin. Sadrži brojne nutritivno važne spojeve i bioaktivne tvari uključujući vitamine, minerale i fenolne spojeve. Cijenjen je zbog snažnog antioksidativnog, antibakterijskog i protuupalnog učinka. Cilj ovog rada bio je utvrditi razlike u kemijskom i nutritivnom sastavu između ekstrakata u kojima je prah češnjaka ekstrahiran konvencionalno i ultrazvukom visokog intenziteta. Za potrebe ekstrakcije iz praha češnjaka korištena su različita otapala: destilirana voda te 50% i 70% etanol (v/v) kroz različita vremena ekstrakcije (5, 15 i 25 minuta). Analizirani su slijedeći parametri: gustoća otopine (g/cm3), elektrovodljivost (μS/cm), sadržaj topljive suhe tvari (%), sadržaj ukupnih kiselina (%), pH vrijednost, sadržaj vitamina C (mg/100 g) i sadržaj ukupnih fenola: flavonoida i neflavonoida (mgGAE/100 g). Način ekstrakcije značajno je utjecao na analizirane parametre. Kod ekstrakcije vitamina C najbolji učinak imao je 50%-tni etanol klasičnom ekstrakcijom 25 min, dok je kod fenola najbolji učinak imao 50%-tni etanol ultrazvučno ekstrahiran 15 min.

Abstract (english)

Garlic (Allium sativum L.), plant from Alliaceae family is main used in culinary as a spice. It contains numerous nutritional valuable compounds and bioactive substances including vitamins, minerals and phenolic compounds. The main objective of this thesis was to determinate the differences in the content of bioactive compounds in powder extracts of garlic extracted classical and with high intensity ultrasound. For extraction (classic and ultrasound-assisted) different solvents: water, 50% and 70% ethanol (v/v) and times (5, 15 and 25 minutes) were used. The following parameters were analyzed: solution density (g/cm3), electrical conductivity (μS/cm), soluble solids content (%), total acid content (%), pH value, vitamin C content (mg/100 g) and total phenol content: flavonoids and non-flavonoids (mgGAE/100 g). The extraction technique significantly influenced the analyzed parameters. When extracting vitamin C, the best effect was 50% ethanol by classical extraction for 25 min, while for phenol the best effect was 50% ethanol ultrasonically extracted for 15 min.

• Keywords: Allium sativum L.; vitamin C; ukupni fenoli; klasična ekstrakcija; ultrazvuk visokog intenziteta
• Keywords (english): Allium sativum L.; vitamin C; total phenols content; classic extraction; high intensity ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:204:267012
• 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: Access restricted to students and staff of home institution
• Created on: 2018-03-16 08:11:47