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master's thesis
Optimizacija ekstrakcije ulja iz taloga kave
2024. urn:nbn:hr:109:878233
Mikić, Tena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering

Cite this document

Mikić, T. (2024). Optimizacija ekstrakcije ulja iz taloga kave (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:878233

Mikić, Tena. "Optimizacija ekstrakcije ulja iz taloga kave." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:878233

Mikić, Tena. "Optimizacija ekstrakcije ulja iz taloga kave." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:878233

Mikić, T. (2024). 'Optimizacija ekstrakcije ulja iz taloga kave', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:878233

Mikić T. Optimizacija ekstrakcije ulja iz taloga kave [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:878233

T. Mikić, "Optimizacija ekstrakcije ulja iz taloga kave", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:878233

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Metadata
TitleOptimizacija ekstrakcije ulja iz taloga kave
Title (english)Optimization of Oil Extraction from Spent Coffee Grounds
AuthorTena Mikić
MentorSandra Budžaki (mentor)
Committee memberIvica Strelec (predsjednik povjerenstva)
Committee memberSandra Budžaki (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Thermodynamics and Reaction Engineering)
Osijek
Defense date and country2024-11-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom diplomskom radu istražena je optimizacija ekstrakcije ulja iz taloga kave i espresso kave primjenom dviju različitih metoda: automatske ekstrakcije pomoću SoxROC uređaja i hladne ekstrakcije. Cilj istraživanja bio je ispitati učinkovitost ovih metoda koristeći dva različita otapala: n-heksan i petroleter, uz primjenu različitih masa taloga kave kako bi se optimizirao proces ekstrakcije. Analizirani su sastavi ekstrahiranih ulja, s posebnim naglaskom na sadržaj kafeina i masnih kiselina. Količina kafeina u uljima određena je HPLC metodom, pri čemu je utvrđeno da je najveći udio kafeina u uzorcima taloga kave zabilježen u uzorku ekstrahiranom na SoxROC uređaju s n-heksanom, pri omjeru mase uzorka i otapala 15 (6 g uzorka u 90 mL otapala) te iznosi 0,84 mg/mL. Udio masnih kiselina u uzorcima analiziran je GC/FID metodom, gdje su linoleična, palmitinska i oleinska kiselina bile dominantne u svim uzorcima, čineći 98,05 % ukupnih masnih kiselina u ulju kave. Optimalni uvjeti za ekstrakciju su omjer mase uzorka i otapala 10 (9 g uzorka u 90 mL otapala), uz n-heksan za SoxROC i petroleter za hladnu ekstrakciju.
Abstract (english)
This thesis investigates the optimization of oil extraction from coffee grounds and espresso coffee using two different methods: automatic extraction with a SoxROC apparatus and cold extraction. The aim of the research was to examine the efficiency of these methods using two different solvents, n-hexane and petroleum ether, with varying masses of coffee grounds to optimize the extraction process. The extracted oils were analyzed to determine their composition, with a focus on the caffeine and fatty acid content. The caffeine content in the oils was determined using the HPLC method, which revealed that the highest caffeine concentration in the coffee ground samples was found in the sample extracted with n-hexane using the SoxROC apparatus, with a sample-to-solvent ratio of 15 (6 g of sample in 90 mL of solvent), yielding 0,84 mg/mL.. The fatty acid content in the samples was analyzed using the GC/FID method, where linoleic, palmitic and oleic acids were dominant in all samples, accounting for 98,05% of the total fatty acids in the coffee oil. The optimal extraction conditions were a sample-to-solvent ratio of 10 (9 g of sample in 90 mL of solvent), using n-hexane for SoxROC and petroleum ether for cold extraction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:878233
ProjectNumber: IP-2020-02-6878
Title: Imobilizacija lipaza na funkcionalizirane nosače na bazi odabranih otpada iz poljoprivredno-prehrambene industrije
Title: Immobilization of Lipases on Functionalised Carriers Produced from Selected Agro-Food Industrial Waste
Acronym: ImoLipWaste
Leader: Sandra Budžaki
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Funding stream: Research Projects
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka procesnog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-12-13 11:50:01