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Title:Izolacija maščobnih kislin iz bučnih semen vrste cucurbita pepo : magistrsko delo
Authors:ID Hočevar, Nika (Author)
ID Knez Marevci, Maša (Mentor) More about this mentor... New window
ID Cör Andrejč, Darija (Comentor)
Files:.pdf MAG_Hocevar_Nika_2024.pdf (2,84 MB)
MD5: D26323AD2A8AB31813BB759E2615619D
 
Language:Slovenian
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:V magistrskem delu smo izvedli različne metode ekstrakcij bučnih semen, raziskali biološki pomen maščobnih kislin, preučevali izolacijo le-teh iz bučnih semen vrste Cucurbita pepo. Bučna semena že dolgo veljajo za prehransko bogato in zdravo sestavino, ki vsebujejo esencialne hranilne snovi, med njimi tudi pomembne maščobne kisline. Za pridobivanje ekstrakta bučnih semen smo uporabili konvencionalne ekstrakcije, s topilom petrol eter in superkrične ekstrakcije z uporabo ogljikovega dioksida pri različnih pogojih. Izvedli smo saponifikacijo ter določili vsebnost maščobnih kislin z metodo GC-MS. Ugotavljamo, da ekstrakcija s Soxhletovim aparatom prinese največji izkoristek pri konvencionalnih ekstrakcijah, medtem ko je superkrična ekstrakcija najvišji izkoristek prinesla pri tlaku 400 bar in temperaturi 60 °C. Analiza maščobnih kislin je razkrila, da je najbolj zastopana oleinska kislina, sledita ji linolna in palmitinska kislina. Pri konstantni temperaturi 60 °C smo z višanjem tlaka pridobili večjo vsebnost oleinske in linolne kisline. Vsebnost maščobnih kislin v ekstraktih je bila primerljiva, ne glede na uporabljeno metodo. Zaključek poudarja pomembnost esencialnih maščobnih kislin, še posebej linolne ter oleinske kisline v bučnih semenih ter odpira poti novim možnostim v prehrambeni in medicinski industriji. Raziskava prispeva k razvoju znanja na področju izolacije in uporabe ekstraktov bučnih semen ter poziva k nadaljnjim raziskavam za izboljšanje prehranskih dopolnil in splošnega zdravja ljudi.
Keywords:bučna semena, superkritična ekstrakcija, maščobne kisline, saponifikacija, GC-MS
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[N. Hočevar]
Year of publishing:2024
Number of pages:1 spletni vir (1 datoteka PDF (XI, 66 f.))
PID:20.500.12556/DKUM-86696-0b887b0b-025b-056f-7dbd-d23971da72bc New window
UDC:543.383(043.2)
COBISS.SI-ID:189798403 New window
Publication date in DKUM:06.02.2024
Views:379
Downloads:53
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
:
HOČEVAR, Nika, 2024, Izolacija maščobnih kislin iz bučnih semen vrste  cucurbita pepo : magistrsko delo [online]. Master’s thesis. Maribor : N. Hočevar. [Accessed 13 April 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=86696
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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:12.01.2024

Secondary language

Language:English
Title:Isolation of fatty acids from pumpkin seeds of cucurbita pepo
Abstract:In the master's thesis, various methods of extracting pumpkin seeds were employed, exploring the biological significance of fatty acids and investigating their isolation from Cucurbita pepo pumpkin seeds. Pumpkin seeds have long been regarded as a nutritionally rich and healthy ingredient containing essential nutrients, including important fatty acids. For obtaining pumpkin seed extract, conventional extractions – hot maceration, cold maceration, ultrasonic extraction, and Soxhlet extraction were conducted, using petroleum ether as a solvent, along with supercritical extractions using carbon dioxide under different conditions. Saponification was performed, and the fatty acid content was determined using the GC-MS method. It was found that Soxhlet extraction yielded the highest efficiency in conventional extractions (22.78 %), while supercritical extraction achieved the highest efficiency at 400 bar and 60 °C, namely 23.72 %. Fatty acid analysis revealed that oleic acid was the most abundant (22.02-43.45 %), followed by linoleic acid (19.59-41.50 %) and palmitic acid in the range of 0.08-12.58 %. Increasing pressure at a constant temperature of 60 °C resulted in higher contents of oleic and linoleic acids. The fatty acid content in the extracts was comparable regardless of the extraction method used. In conclusion, the presence of essential fatty acids, especially linoleic and oleic acids in pumpkin seeds, was confirmed, opening avenues for new possibilities in the food, pharmaceutical, and cosmetic industries. This research contributes to the development of knowledge in the isolation of fatty acids from pumpkin seeds, encouraging further studies to enhance dietary supplements and utilize local resources to improve human health.
Keywords:Pumpkin seeds, supercritical extraction, fatty acids, saponification, GC-MS


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