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Title:Izolacija maščobnih kislin iz lubeničnih semen (Citrullus lanatus, L.)
Authors:ID Krasnič, Alja Polona (Author)
ID Knez Marevci, Maša (Mentor) More about this mentor... New window
ID Postružnik, Vesna (Comentor)
Files:.pdf UN_Krasnic_Alja_Polona_2025.pdf (2,74 MB)
MD5: 60145CF617F304133CDAC3FC8B0D0B20
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Diplomsko delo obravnava izolacijo maščobnih kislin iz semen lubenice (Citrullus lanatus, L.) z uporabo različnih ekstrakcijskih metod. Glavni cilj je bil raziskati vpliv izbire ekstrakcijske tehnike na izkoristek in sestavo pridobljenih maščobnih kislin, s poudarkom na vsebnosti linolne in oleinske kisline. V okviru eksperimentalnega dela so bili izvedeni postopki hladne in vroče maceracije, ultrazvočne ekstrakcije, Soxhlet ekstrakcije ter superkritične ekstrakcije s CO2 pri različnih tlakih in temperaturah. Ekstrakti so bili podvrženi saponifikaciji, nato pa analizirani z metodo plinske kromatografije v povezavi z masno spektrometrijo (GC-MS). Rezultati so pokazali, da je linolna kislina najpogostejša sestavina vseh vzorcev, sledita ji oleinska in palmitinska kislina, medtem ko je bil delež stearinske kisline najmanjši. Najvišje vsebnosti maščobnih kislin so bile določene v ekstraktih, pridobljenih s Soxhletovo ekstrakcijo in superkritično ekstrakcijo pri višjih tlakih in temperaturah. Medtem so bili izkoristki ekstrakcij najvišji pri vroči maceraciji. Na podlagi rezultatov lahko sklepamo, da ekstrakcijska metoda pomembno vpliva na količino izoliranih maščobnih kislin, manj pa na njihovo sestavo. Diplomsko delo poudarja potencial semen lubenice kot vir bioaktivnih lipidov in njihovo možno uporabo v prehranski, farmacevtski ter kozmetični industriji, hkrati pa prispeva k razvoju trajnostnih metod predelave živilskih stranskih produktov.
Keywords:ekstrakcija, kromatografija, saponifikacija, semena, superkritični fluidi
Place of publishing:Maribor
Publisher:[A. P. Krasnič]
Year of publishing:2025
PID:20.500.12556/DKUM-94673 New window
UDC:66.061.3:543.635.3(043.2)
COBISS.SI-ID:250568963 New window
Publication date in DKUM:12.09.2025
Views:0
Downloads:15
Metadata:XML 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:25.08.2025

Secondary language

Language:English
Title:Isolation of fatty acids from watermelon seeds (Citrullus lanatus, L.)
Abstract:This thesis investigates the isolation of fatty acid from watermelon seeds (Citrullus lanatus, L.) using various extraction techiques. The main goal of the research was to examine the impact of the selected extraction method on the yield and composition of the extracted fatty acids, with focus on the content of linoleic and oleic acid. The experimental work included cold and hot maceration, ultrasonic extraction, Soxhlet extraction and supercritical CO2 extraction at different pressures and temperatures. The obtained extracts were subjected to saponification and analyzed using gas cromatography coupled with mass spectrometry (GC-MS). The results showed that linoleic acid was the most prevalent fatty acid in all samples, followed by oleic an palmitic acid, while stearic acid had the lowest concentration. The highest content of fatty acids were detected in extracts obtained through Soxhlet extraction and supercritical extraction at elevated temperature and pressure parameters. The highest extraction yields were observed with hot maceration. Based on the results, it can be concluded that the extraction method significantly influences the quatify of isolated fatty acids, while the composition remains relatively the same. This thesis highlights the potencial of watermelon seeds as a source of bioactive lipids and their possible application in the food, pharmaceutical and cosmetic industries. It also contributes to the development of sustainable processing methods for food by-products.
Keywords:extraction, chromatography, saponification, seeds, supercritical fluids


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