prikaz prve stranice dokumenta Analiza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena
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master's thesis
Analiza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena
2013. urn:nbn:hr:109:877165
Rajić, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials

Cite this document

Rajić, M. (2013). Analiza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:877165

Rajić, Marina. "Analiza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:877165

Rajić, Marina. "Analiza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:877165

Rajić, M. (2013). 'Analiza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:877165

Rajić M. Analiza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 September 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:877165

M. Rajić, "Analiza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:877165

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Metadata
TitleAnaliza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena
Title (english)Analysis of Fitopharmacological Components of Dry Winter Savory Extracts (Satureja Montana L.) and Their Potential Applications
AuthorMarina Rajić
MentorStela Jokić (mentor)
Committee memberMate Bilić
Committee memberStela Jokić
Committee memberDarko Velić
Committee memberAna Bucić-Kojić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Process Design and Construction Materials)
Osijek
Defense date and country2013-05-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je ispitana biljna vrsta Vrijesak (Satureja montana L.) kao izvor bioaktivnih spojeva, naročito antioksidansa. U istraživanju su pripremljena i analizirana dva suha ekstrakta S. montana. Prvi ekstrakt pripremljen je procesom sušenja raspršivanjem, s ulaznom temperaturom oko 120 °C i izlaznom temperaturom oko 75 °C. Drugi ekstrakt pripremljen je procesom liofilizacije pri čemu je tekući ekstrakt S. montana zamrznut na temperaturi od -20 °C. Za vrijeme procesa sublimacije temperatura u kondenzatoru iznosila je oko -50 °C, a tlak u komori 0,001 mbar. Tijekom procesa desorpcije maksimalna temperatura u komori bila je 30 °C, a ukupno vrijeme sušenja iznosilo je 36 sati. U dobivenim ekstraktima određen je sadržaj antioksidacijskih komponenata (ukupni fenoli i ukupni flavonoidi). Antioksidacijska aktivnost ekstrakata ispitana je pomoću DPPH testa. Analizirani ekstrakti kombinirani su u smjesi sa škrobom, laktozom i aerosilom (udio dodataka ili pomoćnih komponenti iznosio je 2,5%). Na taj način dobivena smjesa je korištena za izradu tableta prosječne mase oko 250 mg.
Abstract (english)
As a source of bioactive compounds, primarily antioxidants, Winter savory or Satureja montana L., has been investigated. In this study two S. montana dry extracts were prepared and analyzed. First extract was prepared by spray drying process, with input temperature around 120 °C and output temperature around 75 °C. Second extract was prepared by the process of freeze-drying where liquid S. montana extract was frozen to the temperature of -20 °C. Temperature in condenser during sublimation process was around -50 °C, while pressure in the chamber was 0.001 mbar. During the desorption process maximal temperature in the chamber was 30 °C, total drying time was 36 hours. In prepared extracts content of antioxidant compounds (total phenols and total flavonoids) has been determined. To define the antioxidant activity of investigated extracts DPPH test was performed. This way analyzed extracts were combined, in amount of 2.5%, in mixture with starch, lactose and aerosil. Obtained mixture was used for preparation of tablets with average weight around 250 mg.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:877165
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 09:16:24