prikaz prve stranice dokumenta Green extraction techniques of bioactive components from cocoa shell
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Green extraction techniques of bioactive components from cocoa shell
Croatian journal of food science and technology, 11 (2019), 1; 11-20. https://doi.org/10.17508/CJFST.2019.11.1.02
Pavlović, Nika; Jakovljević, Martina; Miškulin, Maja; Molnar, Maja; Ačkar, Đurđica; Jokić, Stela

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Pavlović, N., Jakovljević, M., Miškulin, M., Molnar, M., Ačkar, Đ. i Jokić, S. (2019). Green extraction techniques of bioactive components from cocoa shell. Croatian journal of food science and technology, 11. (1), 11-20. doi: 10.17508/CJFST.2019.11.1.02

Pavlović, Nika, et al. "Green extraction techniques of bioactive components from cocoa shell." Croatian journal of food science and technology, vol. 11, br. 1, 2019, str. 11-20. https://doi.org/10.17508/CJFST.2019.11.1.02

Pavlović, Nika, Martina Jakovljević, Maja Miškulin, Maja Molnar, Đurđica Ačkar i Stela Jokić. "Green extraction techniques of bioactive components from cocoa shell." Croatian journal of food science and technology 11, br. 1 (2019): 11-20. https://doi.org/10.17508/CJFST.2019.11.1.02

Pavlović, N., et al. (2019) 'Green extraction techniques of bioactive components from cocoa shell', Croatian journal of food science and technology, 11(1), str. 11-20. doi: 10.17508/CJFST.2019.11.1.02

Pavlović N, Jakovljević M, Miškulin M, Molnar M, Ačkar Đ, Jokić S. Green extraction techniques of bioactive components from cocoa shell. Croatian journal of food science and technology [Internet]. 30.05.2019. [pristupljeno 24.04.2025.];11(1):11-20. doi: 10.17508/CJFST.2019.11.1.02

N. Pavlović, M. Jakovljević, M. Miškulin, M. Molnar, Đ. Ačkar i S. Jokić, "Green extraction techniques of bioactive components from cocoa shell", Croatian journal of food science and technology, vol. 11, br. 1, str. 11-20, Svibanj 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:504217. [Citirano: 24.04.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:504217
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Podaci o radu
Naslov (engleski)Green extraction techniques of bioactive components from cocoa shell
AutorNika Pavlović
AutorMartina Jakovljević
AutorMaja Miškulin
AutorMaja Molnar
AutorĐurđica Ačkar
AutorStela Jokić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Medicinski fakultet Osijek
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The aim of this study was to demonstrate that certain types of extraction techniques can give extracts with various bioactive components in different concentrations. Four green extraction techniques were used in this study: supercritical CO2 extraction, ultrasound-assisted extraction, cold atmospheric plasma extraction and extraction using deep eutectic solvents. Those modern techniques gave better yields of bioactive components and showed better antioxidant activity of obtained extracts than classical Soxhlet extraction. The bioactive components in obtained extracts were quantified by High Performance Liquid Chromatography. Supercritical CO2 extraction gave the highest yields for theobromine content, while ultrasound-assisted extraction with 50% aqueous ethanol solution gave the highest caffeine yields during 30 min of extraction, 35 Hz and 60 °C. The extraction with deep eutectic solvent mixture of choline chloride: oxalic acid and 50% pure H2O at room temperature during 180 min of extraction time gave the highest total phenol content while the same mixture under the same conditions, but during longer extraction time (360 min), gave the highest antioxidant activity. Cocoa shell (CS), due to its nutritional value and bioactive components, has a potential to become a desirable raw material in a large spectrum of functional and pharmaceutical products.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 11, br. 1, str. 11-20
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2019.11.1.02
URN:NBNurn:nbn:hr:109:504217
Datum objave publikacije2019-05-30
URL dokumentahttps://hrcak.srce.hr/220679
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 09:42:40