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master's thesis
Subkritična ekstrakcija bioaktivnih komponenti iz taloga kave i ljuske crvenog luka
2022. urn:nbn:hr:109:593357
Zećiri, Muhamed
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering

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Zećiri, M. (2022). Subkritična ekstrakcija bioaktivnih komponenti iz taloga kave i ljuske crvenog luka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:593357

Zećiri, Muhamed. "Subkritična ekstrakcija bioaktivnih komponenti iz taloga kave i ljuske crvenog luka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:593357

Zećiri, Muhamed. "Subkritična ekstrakcija bioaktivnih komponenti iz taloga kave i ljuske crvenog luka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:593357

Zećiri, M. (2022). 'Subkritična ekstrakcija bioaktivnih komponenti iz taloga kave i ljuske crvenog luka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:593357

Zećiri M. Subkritična ekstrakcija bioaktivnih komponenti iz taloga kave i ljuske crvenog luka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:593357

M. Zećiri, "Subkritična ekstrakcija bioaktivnih komponenti iz taloga kave i ljuske crvenog luka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:593357

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Metadata
TitleSubkritična ekstrakcija bioaktivnih komponenti iz taloga kave i ljuske crvenog luka
Title (english)Subcritical Extraction of Bioactive Components from Spent Coffee Grounds and Brown Onion Skins
AuthorMuhamed Zećiri
MentorSandra Budžaki (mentor)
MentorMirna Brekalo (pomoć pri izradi, neposredni voditelj)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberSandra Budžaki (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
Committee memberIvica Strelec (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 country2022-12-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Korištenjem postupka subkritične ekstrakcije provela se ekstrakcija bioaktivnih komponenti iz ljuske crvenog luka i taloga kave. Subkritična ekstrakcija bioaktivnih komponenti odvijala se sekvencijskim šaržnim postupkom gdje se prilikom ekstrakcije komponenti iz ljuske crvenoga luka koristio etanol u koncentracijama od 96 %, 75 % i 50 % te voda, a kod ekstrakcija iz taloga kave korišten je etanol u koncentracijama od 96 % i 50 % te voda. Prethodno subkritičnoj ekstrakciji uzorci ljuske crvenoga... More luka i taloga kave podvrgnuti su odmašćivanju na automatskom uređaju za ekstrakciju (SoxROC) upotrebom n-heksana kao otapala te je ekstrahirano 10, 58 ± 1, 63 g/100 g s.t. masti iz taloga kave i 1, 26 ± 0, 30 g/100 g s.t. masti iz ljuske crvenog luka. Iz taloga kave ukupno je ekstrahirano 5, 57 ± 0, 20 g/100 g polifenola, 4, 27 ± 0, 15 g/100 g flavonoida, 2, 88 ± 0, 14 g/100 g topivih proteina te 4, 54 ± 0, 24 g/100 g šećera. Iz ljuske crvenog luka ukupno je ekstrahirano 8, 40 ± 0, 38 g/100 g polifenola, 8, 16 ± 0, 47 g/100 g flavonoida, 3, 47 ± 0, 11 g/100 g topivih proteina te 4, 11 ± 0, 10 g/100 g šećera. HPLC-PDA metodom određeno je da su redom najzastupljeniji polifenoli u talogu kave kafein, klorogenska kiselina, kafeinska kiselina te ferulična kiselina, dok je najzastupljeniji flavonol ljuske crvenog luka kvercetin. Less
Abstract (english)
Using the subcritical extraction procedure, the extraction of bioactive components from brown onion skins and spent coffee grounds was carried out. The subcritical extraction of bioactive components from brown onion skins was carried out by a sequential batch process where ethanol was used in concentrations of 96%, 75% and 50% and water. Ethanol in concentrations of 96% and 50% and water was used for extractions from spent coffee grounds. Prior to subcritical extraction, samples of brown onion... More skins and spent coffee grounds were subjected to defatting on an automatic extraction device (SoxROC) using n-hexane as a solvent. 10.58 ± 1.63 g/100 g d.w. fats were extracted from coffee grounds and 1.26 ± 0.30 g/100 g d.w. fats from brown onion skins. A total of 5.57 ± 0.20 g/100 g of polyphenols, 4.27 ± 0.15 g/100 g of flavonoids, 2.88 ± 0.14 g/100 g of soluble proteins and 4.54 ± 0.24 g/100 g of sugars were extracted from spent coffee grounds. A total of 8.40 ± 0.38 g/100 g of polyphenols, 8.16 ± 0.47 g/100 g of flavonoids, 3.47 ± 0.11 g/100 g of soluble proteins and 4.11 ± 0.10 g/100 g sugars were extracted from brown onion skins. Using the HPLC-PDA method, it was determined that the most abundant polyphenols in spent coffee grounds are caffeine, chlorogenic acid, caffeic acid and ferulic acid, while the most abundant flavonol in brown onion skins is quercetin. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:593357
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: HRZZ
Funding stream: IP
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 conditionsOpen access
Embargo expiration date: 2024-06-01
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2023-07-17 06:49:05
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