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Title:FENOLNE SPOJINE IN BETALAINI IZ RDEČE PESE TER KINETIKA RAZPADA
Authors:Golob, Katja (Author)
Škerget, Mojca (Mentor) More about this mentor... New window
Primožič, Mateja (Co-mentor)
Files:.pdf UNI_Golob_Katja_2010.pdf (4,28 MB)
MD5: 52B34C4B1B14D44F56A0C4957B081ED9
 
Language:Slovenian
Work type:Undergraduate thesis (m5)
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:S predhodno termično obdelavo in liofilizacijo smo stabilizirali vzorce. Z metodo konvencionalne šaržne ekstrakcije smo pripravili ekstrakte iz različno obdelanih vzorcev rdeče pese. Ekstrakcijo smo izvajali pri konstantnem mešanju na magnetnem mešalu, pri sobni temperaturi, zavarovano pred vdorom dnevne svetlobe, dve uri. Vzporedno smo analizirali tudi vzorce neekstrahiranega materiala rdeče pese. Vzorce smo v daljšem časovnem obdobju izpostavljali različnim procesnim parametrom, kot sta svetloba in sobna temperatura. Določali smo koncentracije celokupnih fenolov, celokupnih flavonoidov in antioksidativno aktivnost po dveh metodah (β-karotensko in radikalsko metodo) ter procentualno razmerje betalainov (razmerja betaksantinov in vulgaksantinom v rdeči pesi) smo določevali s pomočjo spektrofotometričnih metod. Kinetiko razpada oz. spreminjanja koncentracije s časom, smo določevali s pomočjo metode inkubacije vzorcev pri različnih temperaturah, in sicer pri temperaturah 20 ËšC, 40 °C in 60 °C. Kinetiko smo spremljali tako, da smo v različnih časovnih intervalih merili absorbance raztopin vzorcev pri absorpcijskih maksimumih, pri valovnih dolžinah λmax530 nm in λmax480 nm.
Keywords:Konvencionalna ekstrakcija, rdeča pesa, celokupni fenoli, celokupni flavonoidi, antioksidativna aktivnost, vsebnost betalainov, kinetika spreminjanja koncentracije vzorcev rdeče pese v odvisnosti od pogojev skladiščenja
Year of publishing:2010
Publisher:[K. Golob]
Source:Maribor
UDC:66.061.3(043.2)
COBISS_ID:14931990 New window
NUK URN:URN:SI:UM:DK:Z3OOQ9MC
Views:3296
Downloads:200
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:PHENOLIC COMPOUNDS AND BETALAINS FROM BEETROOT AND KINETICS OF DEGRADATION
Abstract:Beetroot samples were extracted and fresh material was prepaired. The obtained extracts and samples of material were analized on contant of phenolic compaunds. Used was a conventional extraction with constant mixing. With destilated H2O as solvent, the extraction duration of 2 hours and shield against the effects of daylight. Thermic treatment and liofilization was used to stabilize obtaind compaunds. The samples of beetroot were exposed to differend process parameters. The concentrations of total phenols, total flavonoids, total monomeric anthocyanins, antioksidative activity and the percentage of betalains were determined in the prepared samples by spectrophotometrical metods. The kinetics of degradation was followed by chattering the samples at differend temperatures (20 °C, 40 °C, 60 °C). The kinetics was attended by measuring the detection of absorbances at λmax530 (nm) and λmax480 (nm).
Keywords:Conventional extraction, beetroot, total phenols, total flavonoids, antioksidative activity, betalains, kinetics of degradation


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