master's thesis
Analysis of Fitopharmacological Components of Dry Winter Savory Extracts (Satureja Montana L.) and Their Potential Applications

Marina Rajić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Process Design and Construction Materials
Metadata
TitleAnaliza fitofarmakoloških sastavnica suhog ekstrakta vrijeska (Satureja montana L.) i njegova potencijalna primjena
AuthorMarina Rajić
Mentor(s)Stela Jokić (thesis advisor)
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.
KeywordsSatureja montana L. freeze-drying spray drying antioxidants tablets
Parallel title (English)Analysis of Fitopharmacological Components of Dry Winter Savory Extracts (Satureja Montana L.) and Their Potential Applications
Committee MembersMate Bilić
Stela Jokić
Darko Velić
Ana Bucić-Kojić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Process Design and Construction Materials
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeProcess Engineering
Academic title abbreviationmag. ing. proc.
Genremaster's thesis
Language Croatian
Defense date2013-05-24
Parallel 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.
Parallel keywords (Croatian)Satureja montana L. liofilizacija sušenje raspršivanjem antioksidansi tablete
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:877165
CommitterIvana Šuvak