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Kinetics of supercritical carbon dioxide extraction of borage and evening primrose seed oil
Petra Kotnik, Mojca Škerget, Željko Knez, 2006, izvirni znanstveni članek

Opis: In the present work, high-pressure extraction of borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.) seed oil, containing the valuable -linolenic acid (GLA), has been investigated. Extraction was performed with supercritical carbon dioxide on a semi-continuous flow apparatus at pressures of 200 and 300 bar, and at temperatures of 40 and 60 °C. A constant flow rate of carbon dioxide in the range from 0.17 to 0.20 kgžhwas maintained during extraction. The extraction yields obtained using dense CO2 were similar to those obtained with conventional extraction using hexane as solvent. The composition of extracted crude oil was determined by GCanalysis. The best results were obtained at 300 bar and 40 °C for both seed types extracted, where the quality of oil was highest with regard to GLA content. The evening primrose seed oil extracted with supercritical fluid extraction was particularly rich in unsaturated fatty acidsČ up to 89.7 wt-% of total free fatty acids in the oil. The dynamic behavior of the extraction runs was analyzed using two mathematical models for describing the constant rate period and the subsequent falling rate period. Based on the experimental data, external mass transfer coefficients, diffusion coefficients and diffusivity in solid phase were estimated. Results showed good agreement between calculated and experimental data.
Ključne besede: chemical processing, high pressure technology, supecritical CO2, seed oil extraction, evening primrose, borage, free fatty acids, kinetics, modeling
Objavljeno: 31.05.2012; Ogledov: 831; Prenosov: 5
URL Polno besedilo (0,00 KB)

Antioxidant and antimicrobial activity of guarana seed extracts
Lucija Majhenič, Mojca Škerget, Željko Knez, 2007, izvirni znanstveni članek

Opis: The antioxidant and antibacterial activities of guarana (Paullinia cupana) seed extracts were determined. The seeds were extracted with water, methanol, 35% acetone and 60% ethanol at room (TR) and at boiling (TB) temperature of solvent.Extracts were analyzed for the contents of caffeine and catechins, epicatechin (EC), catechin (C) and epicatechin gallate (ECG), by high performance liquid chromatography (HPLC). The contents of total phenols (according to the Folin-Ciocalteu procedure) and proanthocyanidins were analysed by UV spectrophotometry. The guarana seed water extract obtained at room temperature contained higher amounts of caffeine and catechins than did alcoholic guarana seed extracts. The antioxidant and radical-scavenging activities of guarana seed extracts were evaluated using the ß-carotene-linoleic acid emulsion system and the stable free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH ). All tested guarana seed extracts displayed strong antioxidant and radical-scavenging properties. The guarana seed extracts were tested against three food-borne fungi: Aspergillus niger, Trichoderma viride and Penicillium cyclopium, and three health-damaging bacteria: Escherichia coli, Pseudomonas fluorescens and Bacillus cereus by theagar well diffusion and broth dilution assay. The alcoholic guarana seed extracts displayed stronger antimicrobial activity against all tested microorganisms than did water extracts. Results presented here may suggest that seed extracts of guarana possess strong antimicrobial and antioxidant properties, and they can therefore be used as a natural additive in food, cosmetic and pharmaceutical industries.
Ključne besede: chemical processing, guarana extract, Paullinia cupana, seed extracts, antimicrobial properties, antioxidative properties
Objavljeno: 31.05.2012; Ogledov: 919; Prenosov: 22
URL Polno besedilo (0,00 KB)

Jana Simonovska, 2016, doktorska disertacija

Opis: Pepper (Capsicum annuum L.) as widely distributed vegetable crop in the world is an excellent source of nutritive and biologically active compounds. The characteristic compounds, capsaicinoids and carotenoids, highlight the importance of the red hot pepper varieties and their oleoresin extracts in the food and pharmaceutical industry. In the Ph.D. thesis was studied the possibility for a separate and integral utilization of the red hot pepper for obtaining the oleoresins from pericarp, placenta, seeds and stalk. Pre-treatment of the raw material (drying, separation of anatomical structures i.e. pericarp, placenta and seeds, and determination of theirs physico-chemical characteristics and determination of the he characteristic bioactive compounds: capsaicinoids, carotenoids and volatiles was studied, also. The second part of the Ph.D. thesis was focused of the determination of the optimal conditions for isolation of the bioactive capsaicinoids and coloured compounds, through comparative following of the thermodynamical parameters by application of organic solvents and supercritical fluids. Influence of the working parameters: temperature, time, pressure, solid to liquid phase ratio, density, type of solvents, and particle size of raw material on the yield of extract and content of capsaicinoids, colour compounds and volatiles was studied. Modelling of the experimental phase data by application of mathematical methods was performed. Re-utilization of seed and stalk from red hot pepper in form of extracts for development of new formulations as edible films, biopesticides and nanoemulsions was studied, also.
Ključne besede: red hot pepper, pericarp, placenta, seed, stalk, extraction, sub- and supercritical fluids, bioactive compounds, volatiles, re-utilization, edible films, biopesticides, nanoemulsions
Objavljeno: 08.11.2016; Ogledov: 335; Prenosov: 22
.pdf Polno besedilo (4,71 MB)

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