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Title:Optimizacija ekstrakcije in določanje kapsaicinoidov v ekstraktih iz rdeče paprike (Capsicum annuum L.) : diplomsko delo visokošolskega strokovnega študijskega programa I. stopnje
Authors:ID Ročnik, Monika (Author)
ID Knez Marevci, Maša (Mentor) More about this mentor... New window
ID Cör Andrejč, Darija (Comentor)
Files:.pdf VS_Rocnik_Monika_2022.pdf (3,27 MB)
MD5: 51BD83AE5D4B44B3B2420152B1AC67EC
PID: 20.500.12556/dkum/88e89e6b-f9c4-4fac-88bd-055e3a428599
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Diplomsko delo prikazuje analizo ekstraktov rdeče čili paprike (Capsicum annuum L.) iz nemškega podjetja Galke GmbH ter treh lokalno gojenih paprik. Ekstrakte smo pridobili z različnimi ekstrakcijskimi metodami in topili. Izvajali smo Soxhletovo in ultrazvočno ekstrakcijo ter hladno in vročo maceracijo. Uporabili smo dve topili; in sicer n-heksan ter petroleter. S sejalno analizo smo določili velikost delcev paprike. Pridobljenim ekstraktom smo z radikalsko metodo določili antioksidativnost. Za določanje barvne intenzitete, barvne moči in vsebnosti totalnih karotenov smo uporabili UV-VIS spektrofotometrijo. Na koncu smo izvedli plinsko kromatografijo, s katero smo določili vsebnost kapsaicinoidov v ekstraktih ter nato izračunali indeks pikantnosti. Iz rezultatov je razvidno, da dobimo najboljši izkoristek pri Soxhletovi ekstrakciji s topilom n-heksan. Pri vseh ekstraktih opazimo nizke odstotke inhibicije. Pri določanju barvne intenzitete je bila obarvanost ekstrakta največja pri hladni maceraciji z n-heksanom. Ekstrakt pridobljen z ultrazvočno ekstrakcijo ter topilom n-heksan je imel najboljšo barvno moč. Z analizo totalnih karotenov smo ugotovili, da je pri nižji temperaturi vsebnost totalnih karotenov v ekstraktu večja. Največji indeks pikantnosti je pri papriki iz nemškega podjetja imel ekstrakt, pridobljen s Soxhletovo ekstrakcijo ter topilom petroleter. Pri lokalno gojenih paprikah pa je največji indeks pikantnosti imel ekstrakt paprike Carolina Reaper, pridobljen s Soxhletovo ekstrakcijo ter topilom n-heksan.
Keywords:rdeča čili paprika, sejalna analiza, Soxhlet ekstrakcija, antioksidanti, kapsaicinoidi, GC-MS
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[M. Ročnik]
Year of publishing:2022
Number of pages:1 spletni vir (1 datoteka PDF (X, 49 f.))
PID:20.500.12556/DKUM-81983 New window
UDC:66.061.3:582.930.2(043.2)
COBISS.SI-ID:115299587 New window
Publication date in DKUM:12.07.2022
Views:837
Downloads:201
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
:
ROČNIK, Monika, 2022, Optimizacija ekstrakcije in določanje kapsaicinoidov v ekstraktih iz rdeče paprike (Capsicum annuum L.) : diplomsko delo visokošolskega strokovnega študijskega programa I. stopnje [online]. Bachelor’s thesis. Maribor : M. Ročnik. [Accessed 8 April 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=81983
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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:25.06.2022

Secondary language

Language:English
Title:Optimization of extraction and determination of capsaicinoids in red pepper extracts (Capsicum annuum L.)
Abstract:The diploma thesis presents an analysis of extracts of red chili pepper (Capsicum annuum L.) from the German company Galke GmbH and three locally grown peppers. The extracts were obtained by various extraction methods and solvents. We performed Soxhlet and ultrasonic extraction, cold and hot maceration. We used two solvents; n-hexane and petroleum ether. The size of the pepper particles was determined by sieve analysis. The obtained extracts were determined by the antioxidant radical method. UV-VIS spectrophotometry was used to determine the color intensity, color strength and total carotene content. Finally, GC-MS was performed to determine the capsaicinoid content of the extracts and then to calculate the piquancy index. The results show that we get the best efficiency from Soxhlet solvent extraction with n-hexane. Low percentages of inhibition are observed in all extracts. In determining the color intensity, the color of the extract was highest in the cold maceration with n-hexane. The extract obtained by ultrasonic extraction and solvent n-hexane had the best color strength. By analyzing total carotenes, we found that at lower temperatures, the extract's total carotenes content is higher. The highest piquancy index for peppers from a German company had an extract obtained from Soxhlet extraction and solvent petroleum ether. In locally grown peppers, Carolina Reaper pepper extract, obtained from Soxhlet extraction and n-hexane solvent, had the highest piquancy index.
Keywords:red chili pepper, sieve analysis, Soxhlet extraction, antioxidants, capsaicinoids, GC-MS


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