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Title:SEPARACIJA FENOLNIH SPOJIN IZ ZELIŠČ
Authors:ID Petek, Suzana (Author)
ID Škerget, Mojca (Mentor) More about this mentor... New window
ID Knez, Željko (Comentor)
Files:.pdf VS_Petek_Suzana_2013.pdf (2,40 MB)
MD5: 42C1E786EB86FD6F5A5537E7EC2622C7
PID: 20.500.12556/dkum/1fb8feba-e21f-4c14-8a05-ecc8733830b5
 
Language:Slovenian
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Zelišča, ki uspevajo v naših krajih sem ekstrahirala ter analizirala izkoristek ekstrakcije posameznih delov rastline (steblo, listi, cvet) in vsebnost učinkovin. Analizirala sem ekstrakte klasaste mete, koroške mete, dlakave mete, ožepka, sivke in rimske kamilice. Za pridobivanje ekstraktov sem uporabila dve ekstrakcijski metodi, konvencionalno ekstrakcijo pri kateri sem kot topilo uporabila 96% etanol in sem jo izvajala pri sobni temperaturi in pri 40°C ter superkritično ekstrakcijo s CO2 pri 280 bar in 60°C. Pripravljenim raztopinam ekstraktov sem določila vsebnost skupnih fenolov, skupnih flavonoidov ter antioksidativno aktivnost. Uporabila sem spektrofotometrijo in na podlagi dobljenih absorbanc pri različnih valovnih dolžinah izračunala % antioksidativne aktivnosti in na podlagi umeritvenih krivulj določila koncentracijo skupnih fenolov in flavonoidov. Rezultate sem podala na gram ekstrakta in na gram materiala. Antioksidativno učinkovitost ekstraktov sem določila z uporabo DPPH metode. Rezultati analiz vsebnosti antioksidativnih komponent so pokazali, da je v raztopinah ekstraktov, ki sem jih pridobila s konvencionalno ekstrakcijo, višja vsebnost učinkovin kot pa v ekstraktih dobljenih s superkritično ekstrakcijo s CO2. Vsebnost komponent je odvisna tudi od dela rastline, več učinkovin je v listih in v cvetu posameznih rastlin kot pa v steblu.
Keywords:Meta, sivka, ožepek, rimska kamilica, superkritična ekstrakcija s CO2, konvencionalna ekstrakcija, antioksidativna aktivnost, skupni fenoli, skupni flavonoidi.
Place of publishing:Maribor
Publisher:[S. Petek]
Year of publishing:2013
PID:20.500.12556/DKUM-40482 New window
UDC:665.53:547.913(043.2)
COBISS.SI-ID:17475094 New window
NUK URN:URN:SI:UM:DK:ESCZESJY
Publication date in DKUM:28.05.2013
Views:3831
Downloads:472
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
:
PETEK, Suzana, 2013, SEPARACIJA FENOLNIH SPOJIN IZ ZELIŠČ [online]. Bachelor’s thesis. Maribor : S. Petek. [Accessed 28 March 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=40482
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Secondary language

Language:English
Title:SEPARATION PHENOLIC COMPONENTS FROM HERBS
Abstract:The herbs native to aur region were extracted and the efficiency of the extraction of individual herb parts (stem, leaf, flower) and the content of active ingredients were analysed. The extracts of spike-like mint, carinthian mint, hairy mint, hyssop, lavender and roman chamomile were analysed. Two extraction methods were used; a conventional extraction with 96% ethanol at room temperature and at 40°C and the supercritical extraction with CO2, whic was performed at 280 bar and 60°C. The content of total phenolic compounds and total flavonoids in extracts and antioxidant activity of the extracts were determined by spectrophotometer. Based on the absorbance measured at different wavelengths the % of antioxidant activity of extracts and the concentration of total phenols and flavonoids were determined. The results were expressed per g of extract and per g of material. The antioxidant activity of the extracts was determined by DPPH method. The results of the analysis of antioxidant components show that the solutions of the extracts, gained with the conventional method, have a higher content of active ingredients in comparison to supercritical extraction. The results also vary depending on the part of the plant more active ingredients were extracted from the flowers than from the stems of the plants.
Keywords:Mint, lavender, hyssop, roman chamomile, supercritical extraction with CO2, conventional extraction, antioxidant activity, total phenolics, total flavonoids.


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