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Title:IZOLACIJA ANTIOKSIDATIVNIH KOMPONENT IZ BOZ PISTACIJE
Authors:Repnik, Urška (Author)
Knez, Željko (Mentor) More about this mentor... New window
Novak, Zoran (Co-mentor)
Files:.pdf UNI_Repnik_Urska_2012.pdf (2,44 MB)
 
Language:Slovenian
Work type:Undergraduate thesis (m5)
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Za določanje vsebnosti olj v boz pistaciji smo uporabili ekstrakcijo po Soxhletu s topilom heksan in ekstrakcije s superkritičnim fluidom – CO2 pri tlakih od 100 do 300 bar pri temperaturah 35, 45 in 55 °C. Ugotovili smo, da ima pistacija visoko vsebnost olj, in sicer približno 55 %. S pomočjo konvencionalnih ekstrakcij z različnimi topili (aceton, etanol, 50% aceton, 50 % etanol in destilirana voda) pri sobni temperaturi in pri 40 °C smo določili vsebnost antioksidativnih komponent z UV-metodami za sveže zmleto boz pistacijo in pistacijo po superkritični ekstrakciji pri 200 bar in 35 °C. Dobljenim ekstraktom smo določili vsebnost skupnih fenolov, skupnih flavonoidov, taninov in proantocianidinov s spektrofotometričnimi metodami. Raztopinam ekstraktov smo merili absorbance pri valovnih dolžinah glede na zahteve posamezne metode. Na podlagi znanih koncentracij raztopin standardov in pripadajočih absorbanc smo izdelali umeritveno krivuljo, ki je osnova za določitev vsebnosti posameznih antioksidativnih komponent. Vsebnosti smo podali kot miligram (mg) antioksidativne komponente na gram (g) suhega materiala. Antioksidativno učinkovitost ekstraktov smo določili z uporabo beta-karotenske metode in DPPH metode. Rezultati analiz vsebnosti antioksidativnih komponent so pokazali, da je boz pistacija dober vir antioksidantov, saj jih vsebuje približno 60 %.
Keywords:Boz pistacija, superkritična ekstrakcija s CO2, konvencionalna ekstrakcija, antioksidativna aktivnost, skupni fenoli, skupni flavonoidi, tanini, proantocianidini
Year of publishing:2012
Publisher:[U. Repnik]
Source:Maribor
UDC:66.061.3-987(043.2)
COBISS_ID:16698134 Link is opened in a new window
NUK URN:URN:SI:UM:DK:8PS6T5DM
Views:1805
Downloads:207
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:ISOLATION OF ANTIOXIDATIVE COMPONENTS FROM BOZ PISTACHIO
Abstract:For determining the oil content in the boz pistachios we used Soxhlet extraction with solvent hexane and supercritical fluid extraction (SCFE) – CO2 at pressures from 100 to 300 bar and at 35, 45 and 55 °C. We found out that pistachios have high oil content, about 55 %. Using conventional extraction with various solvents (acetone, ethanol, 50 % acetone, 50 % ethanol and distilled water) at room temperature and 40 °C, we examined the content of antioxidative components with UV methods for fresh ground pistachios and for previously treated material with SCFE at 200 bar and 35 °C. To obtain extracts we determined content of total phenols, total flavonoids, tannins and proanthocyanidins with spectrophotometric method. We measured absorbance to extract solutions at a wavelength depending on the requirements of method. On the basis of known concentrations of standard solutions and the corresponding absorbances we made a calibration curve, which is the basis for the determination of individual antioxidative components. Concentrations were presented in milligrams (mg) of antioxidant components per gram (g) of dry material. Antioxidant efficacy of extracts was determined using a beta-carotenic and DPPH method. The results of analyzes of antioxidant components have shown that boz pistachio is a good source of antioxidants because it contains approximately 60 % antioxidative components.
Keywords:Boz pistachio, supercritical extraction with CO2, conventional extraction, antioxidant activity, total phenol, total flavonoids, tannins, proanthocyanidins


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