Primjena kombiniranog postupka mikrovalne ekstrakcije i inkapsulacije ciklodekstrinima u izradi ekstrakta komine masline

master's thesis

• Title (english): Application of the combined process of microwave extraction and encapsulation with cyclodextrins in the production of olive pomace extract
• Author: Ana Domin
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Lovorka Vujić (član povjerenstva)
• Committee member: Mario Jug (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2020-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Proizvodnju maslinovog ulja iz plodova masline karakterizira nastanak velikih količina ekotoksičnog otpada - komine masline i otpadnih voda, čije odlaganje predstavlja izazov u ekološkom i ekonomskom smislu. S druge strane, ekstrakt komine masline sadrži značajne količine bioaktivnih antioksidansa te se u tom smislu može smatrati vrijednom sekundarnom sirovinom. Ovim radom istražena je učinkovitost mikrovalne ekstrakcije spregnute inkapsulacijom ciklodekstrinima u dobivanju ekstrakata komine masline. Primjenom postupka optimirane mikrovalne ekstrakcije dobiveni su značajno kvalitetniji ekstrakti u kraćem vremenu i uz manji utrošak otapala, u usporedbi s klasičnom ekstrakcijom otapalom. Ispitan je utjecaj različitih ciklodekstrina na mjereni antioksidacijski potencijal. Rezultati provedenih istraživanja pokazuju da inkapsulacija ciklodestrinima rezultira dodatnim porastom prinosa antioksidansa, ovisno o vrsti primijenjenog ciklodekstrina , pri čemu se β- ciklodekstrin pokazao kao najbolji ekscipijens.

Abstract (english)

Olive oil production is characterized by the production of a large amount of ecotoxic waste - olive pomace and wastewater, the disposal of which is a challenge in ecological and economic terms. On the other hand, olive pomace extract contains significant amounts of bioactive antioxidants and in this sense can be considered a valuable secondary raw material. This paper investigates the efficiency of microwave extraction coupled by encapsulation with cyclodextrins in obtaining olive pomace extracts. Using the optimized microwave extraction process, significantly better quality extracts were obtained in a shorter time and with lower solvent consumption, compared to conventional solvent extraction. The influence of different cyclodextrins on the measured antioxidant potential was investigated. The results of the conducted research show that encapsulation with cyclodextrins results in an additional increase in antioxidant yield, depending on the type of cyclodextrin used, with β-cyclodextrin proving to be the best excipient.

• Keywords: komina masline; antioksidacijski potencijal; mikrovalna ekstrakcija; enkapsulacija; ciklodektrini
• Keywords (english): olive pomace; antioxidant potential; microwave assisted extraction; encapsulation; cyclodextrins
• Language: croatian
• URN:NBN: urn:nbn:hr:163:187116
• Study programme: Title: Pharmacy; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-04-27 09:28:20