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Title:IZOLACIJA ANTIOKSIDANTOV IZ JABOLK
Authors:ID Novina, Petra (Author)
ID Knez, Željko (Mentor) More about this mentor... New window
ID Škerget, Mojca (Co-mentor)
Files:.pdf MAG_Novina_Petra_2016.pdf (2,25 MB)
MD5: 89DACACF3891D635FE60CBBF3336C147
 
Language:Slovenian
Work type:Master's thesis/paper (mb22)
Typology:2.09 - Master's Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Pri nas in v svetu med sadnimi vrstami v največjem obsegu gojimo jabolka. Jabolka imajo pomembno vlogo v naši prehrani, saj vsebujejo različne antioksidante, kot so fenolne spojine, vitamini C, E in A ter visoko koncentracijo flavonoidov. Namen magistrske naloge je bil pridobiti ekstrakte iz sort Idared in Zlati delišes, iz svežih in liofiliziranih jabolk. V ta namen smo izvedli klasično ekstrakcijo vzorcev z različnimi topili, pri temperaturah 20 °C, 30 °C in 50 °C in treh različnih časih. Preučevali smo, kateri vzorci imajo najvišje izkoristke pri ekstrakcijah in največji izmerjeni antioksidacijski potencial. Antioksidacijski potencial smo določevali s spektrofotometrično metodo, ki temelji na oksidaciji fenolnih spojin s Folin – Ciocalteaujevim reagentom (2,2-difenil-1-pikrilhidrazil). Pri obeh sortah jabolk so bili najvišji izkoristki ekstrakcij, kjer sta bili kot topili uporabljena etanol (96 vol %) in aceton, v vzorcih svežih jabolk. Največji izmerjeni antioksidacijski potencial 0,4747 mmol/g, smo določili ob uporabi acetona kot topilo v vzorcu Idared, ki je bil liofiliziran in ekstrahiran pri temperaturi 50 °C v času ene ure. V vzorcu Zlati delišes je bil najvišji antioksidacijski potencial 0,6330 mmol/g, pri 20 °C v času dveh ur ter ravno tako pri liofiliziranem vzorcu, kot topilo pa je bil uporabljen etanol.
Keywords:jabolka, Idared, Zlati delišes, ekstrakcija trdno – tekoče, liofilizacija, antioksidacijski potencial
Year of publishing:2016
Publisher:[P. Novina]
Source:Maribor
PID:20.500.12556/DKUM-57698 New window
UDC:665.7.03:634.11(043.2)
COBISS.SI-ID:19535638 New window
NUK URN:URN:SI:UM:DK:UEMYRJQB
Publication date in DKUM:06.04.2016
Views:1416
Downloads:310
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:ISOLATION OF ANTIOXIDANTS FROM APPLES
Abstract:Apples are the most commonly grown fruit species in the country and worldwide. They have an important role in our diet because they contain a variety of antioxidants, such as phenolic compounds, vitamins C, E and A, and a high concentration of flavonoids. The aim of this master's thesis was to obtain extracts from the varieties Idared and Golden Delicious, from fresh and lyophilized apples. For this purpose, we carried out a classical extraction of samples using different solvents, at the temperatures of 20°C, 30°C and 50°C, in three different time frames. We studied which samples had the highest efficiency in the extraction and the highest measured antioxidant potential. The antioxidant potential was determined using the spectrophotometric method, which is based on the oxidation of phenolic compounds by the Folin-Ciocalteau’s reagent (2,2-Diphenyl-1-Picrylhydrazyl). In both varieties of apples, the extractions were highest when ethanol (96 vol%) and acetone were used as solvents in samples of fresh apples. The highest measured antioxidant potential of 0.4747 mmol/g was determined when using acetone as a solvent in the sample Idared, which had been lyophilized and extracted at a temperature of 50°C in one hour. In the Golden Delicious sample, the highest antioxidant potential was 0.6330 mmol/g at 20°C in two hours. Using ethanol on a lyophilized sample gave the same result.
Keywords:apples, Idared, Golden Delicious, extraction solid – liquid, lyophilization, antioxidant potential


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