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Title:Karakterizacija aktivnih betalainov v ekstraktih rdeče pese : magistrsko delo
Authors:ID Hvalec, David (Author)
ID Knez Marevci, Maša (Mentor) More about this mentor... New window
ID Cör Andrejč, Darija (Comentor)
ID Kotnik, Petra (Comentor)
Files:.pdf MAG_Hvalec_David_2022.pdf (6,94 MB, This file will be accessible after 22.09.2025)
MD5: 34DE90031BAA27A2294258F12CF3AAF4
 
Language:Slovenian
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:V zadnjih letih je rdeča pesa deležna vse večjega zanimanja kot bogat vir bioaktivnih spojin, zlasti barvil, med katerimi prevladujejo betalaini. Betalaini imajo velik potencial kot funkcionalna živilska sestavina in se uporablja v prehrambeni in farmacevtski industriji zaradi svojih raznolikih učinkov na krepitev zdravja. Betalaini so naravni pigmenti, ki vključujejo predvsem rumeno-oranžne betaksantine ali rdeče-vijolične betacianine. Ekstrakte smo pridobili z uporabo klasičnih konvencionalnih ekstrakcij in ultrazvočne ekstrakcije. Pri tem pa uporabljali različna organska topila: metanol, etanol in vodo. Izvedli smo tudi superkritično ekstrakcijo. Sledile so kemijske analize s pomočjo spektrofotometričnih metod. Ekstraktom smo določali vsebnosti totalnih fenolov in betalainov. Antioksidativno aktivnost pa smo določali s spektrofotometrično metodo z 1,1-difenil-2-pikrilhidrazinom (DPPH). Izvedli pa smo tudi kvalitativno določanje betacianinov z uporabo HCl in NaOH. V zadnjem delu smo izvedli mikronizacijo polikaprolaktona z procesom PGSS™. Za formulacijo ekstrakta v praškasti obliki smo uporabili visokotlačno tehniko z uporabo superkritičnega CO2. Najvišji izkoristek ekstrakcije smo dobili pri hladni maceraciji in mešanico metanol-voda (8:2). Najvišjo antioksidativno aktivnost sta pokazala ekstrakta, pridobljena s toplo maceracijo in vodo (55,26 %) ter ultrazvočno ekstrakcijo in 50 % etanolom (53,9 %). Najvišjo vsebnost totalnih fenolov je pokazal ekstrakt, pridobljen s toplo maceracijo in mešanico topil metanol-voda (3:7) (19,98 mg/g). Najvišjo vsebnost skupnih betalainov pa je pokazal ekstrakt, pridobljen s hladno maceracijo in mešanico topil metanol-voda (5:5) (288,41 mg/100 g). Izvedli smo mikronizacijo polikaprolaktona pri 180 bar in 80 °C. Pri formulaciji ekstrakta s supekritično mikronizacijo pa nam je uspelo dobiti fin rdeč prah.
Keywords:ekstrakcija, izolacija, pigmenti, antioksidanti, fenolne spojine
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[D. Hvalec]
Year of publishing:2022
Number of pages:1 spletni vir (1 datoteka PDF (XI, 89 f.))
PID:20.500.12556/DKUM-83089 New window
UDC:66.061.3:633.412(043.2)
COBISS.SI-ID:132543747 New window
Publication date in DKUM:30.09.2022
Views:651
Downloads:0
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
:
HVALEC, David, 2022, Karakterizacija aktivnih betalainov v ekstraktih rdeče pese : magistrsko delo [online]. Master’s thesis. Maribor : D. Hvalec. [Accessed 4 April 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=83089
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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:16.09.2022

Secondary language

Language:English
Title:Characterization of betalains in extracts of red beet
Abstract:In recent years, red beetroot has received a growing interest due to the abundant content of bioactive compounds, particularly colorants such as betalains. Red beetroot betalains have great potential as a functional food ingredient employed in the food and medical industry due to their diverse health-promoting effects. Betalains from red beetroot are natural pigments, which mainly include either yellow-orange betaxanthins or red-violet betacyanins. However the use of anthocyanins as food colorants is still limited because of their relatively low stability during processing, formulation and storage. Extracts were obtained using classic conventional extraction methods and ultrasonic extraction. Various organic solvents were used: methanol, ethanol and water. Supercritical fluid extraction has also been performed. In these sense, chemical analyzes using spectrophotometric methods have been carried out. The content of total phenols and betalains have been determined. We also carried out a qualitative determination of betacyanins using HCl and NaOH. Antioxidant activity was determined using spectrofotometric 1,1- diphenyl-2-picrylhydrazine (DPPH) free radical method. In the last part, we performed the micronization of polycaprolactone using the PGSS™ process. A high-pressure technique using supercritical CO2 was used to formulate the extract in powder form. The highest extraction efficiency was obtained by cold maceration as a mixture of methanol-water (8:2) was applied as extraction media. The extracts obtained by warm maceration with water (55.26%) and ultrasonic extraction with 50% ethanol (53.9%) showed the highest antioxidant activity. The highest content of total phenols was measured in the extracts obtained by warm maceration as a mixture of methanol-water (3:7) was applied as extraction media (19,98 mg/g). The extract obtained by cold maceration with methanol-water mixture (5:5) showed the highest content of total betalains (288.41 mg/100 g). Micronization of polycaprolactone was carried out at 180 bar and 80 °C. By the supercritical micronisation a fine red powder has been obtained.
Keywords:extraction, isolation, pigments, antioxidants, phenolic compounds


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