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Title:Vpliv ekstrakcijske metode na vsebnost bioaktivnih komponent brusnice ( vaccinium vitis-idaea) in antimikrobni potencial : diplomsko delo univerzitetnega študijskega programa I. stopnje
Authors:Slaček, Gal (Author)
Knez Hrnčič, Maša (Mentor) More about this mentor... New window
Žitek, Taja (Co-mentor)
Golle, Andrej (Co-mentor)
Files:.pdf UN_Slacek_Gal_2020.pdf (2,75 MB)
MD5: 80629897A2A44ED7C024705DBE959389
 
Language:Slovenian
Work type:Bachelor thesis/paper (mb11)
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:V diplomskem delu smo raziskovali vpliv konvencionalnih ekstrakcijskih metod na vsebnost bioaktivnih komponent v brusnici. V laboratoriju smo izvajali ekstrakcijo po Soxhletu, hladno maceracijo, ultrazvočno ekstrakcijo in ekstarkcijo s superkritičnimi fluidi. Za pridobivanje željenih ekstraktov smo uporabili štiri topila (etanol, etanol+voda, voda in CO2), ki smo jih kasneje z rotacijskim uparjalnikom odparili. Ko smo vse željene ekstrakte pridobili smo pričeli z analiznim delom, kjer smo sprektrofotometrično določili vsebnosti antioksidantov, totalnih fenolov in proantocianidinov pri različnih valovnih dolžinah. Iz dobljenih meritev smo ugotovili, da imajo ekstrakti pridobljeni po metodi Soxhleta s topilom voda največjo antioksidativno aktivnost. Ekstrakti metode Soxhlet s topilom etanol in ekstrakti hladne maceracije kjer je topilo etanol+voda največjo vsebnost totalnih fenolov ter ekstrakti ultrazvočne ekstrakcije s topilom voda največji delež proantocianidinov. V drugem delu diplomske naloge smo ekstraktom, ki so nam dali najboljše rezultate določili še antimikrobni potencial. Izbrane ekstrakte smo nanašali na bakteriji Staphylococcus aureus, in Escherichia coli ter na glivo Candida albicans. Kot rezultat smo na mikrotitrskih ploščicah opazovali preskok barve, ki nam je predstavljal MIC.
Keywords:brusnica, ekstrakcije, antimikrobni potencial, antioksidanti, totalni fenoli, proantocianidini
Year of publishing:2020
Place of performance:Maribor
Publisher:[G. Slaček]
Number of pages:X, 21 str.
Source:Maribor
UDC:66.016.3:634.738(043.2)
COBISS_ID:34046723 New window
NUK URN:URN:SI:UM:DK:7EUT7CNJ
Views:130
Downloads:56
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:KTFMB - FKKT
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:25.08.2020

Secondary language

Language:English
Title:Effect of extraction method on the content of bioactive components of cranberry ( vaccinium vitis-idaea ) and antimicrobial potential
Abstract:In the assay we investigated how different conventional extraction methods affect the content of bioactive components in cranberries. Soxhlet extraction, cold maceration, ultrasonic extraction and extraction with supercritical fluids were performed in the laboratory. Four solvents (ethanol, ethanol + water, water, and CO2) were used to obtain extracts, which were evaporated by rotary evaporation. Further, were made spectrophotometrically measurements to determined antioxidants, total phenols, and proanthocyanidins. Results showed that the extracts obtained by the Soxhlet method with a water solvent have the highest antioxidant activity. Soxhlet-extracts with the solvent ethanol and cold maceration-extracts with the solvent ethanol + water has the highest content of total phenols. Ultrasonic extracts with solvent water have the highest proportion of proanthocyanidins. In the second part of our work, were determined the antimicrobial potential of the extracts that gave the best results. Selected extracts were applied to Staphylococcus aureus, Escherichia coli, and Candida albicans. As a result, we determined a color leap on the microtiters plates, which represented the MIC.
Keywords:cranberry, extractions, antimicrobial potential, antioxidants, total phenols, proanthocyanidins


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