| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

Show document Help

Title:FENOLNE SPOJINE IN BETALAINI IZ RDEČE PESE TER KINETIKA RAZPADA
Authors:ID Golob, Katja (Author)
ID Škerget, Mojca (Mentor) More about this mentor... New window
ID Primožič, Mateja (Comentor)
Files:.pdf UNI_Golob_Katja_2010.pdf (4,28 MB)
MD5: 52B34C4B1B14D44F56A0C4957B081ED9
PID: 20.500.12556/dkum/83cf58f6-84a0-4c1f-bbec-05cf54f9ff2c
 
Language:Slovenian
Work type:Undergraduate thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:S predhodno termično obdelavo in liofilizacijo smo stabilizirali vzorce. Z metodo konvencionalne šaržne ekstrakcije smo pripravili ekstrakte iz različno obdelanih vzorcev rdeče pese. Ekstrakcijo smo izvajali pri konstantnem mešanju na magnetnem mešalu, pri sobni temperaturi, zavarovano pred vdorom dnevne svetlobe, dve uri. Vzporedno smo analizirali tudi vzorce neekstrahiranega materiala rdeče pese. Vzorce smo v daljšem časovnem obdobju izpostavljali različnim procesnim parametrom, kot sta svetloba in sobna temperatura. Določali smo koncentracije celokupnih fenolov, celokupnih flavonoidov in antioksidativno aktivnost po dveh metodah (β-karotensko in radikalsko metodo) ter procentualno razmerje betalainov (razmerja betaksantinov in vulgaksantinom v rdeči pesi) smo določevali s pomočjo spektrofotometričnih metod. Kinetiko razpada oz. spreminjanja koncentracije s časom, smo določevali s pomočjo metode inkubacije vzorcev pri različnih temperaturah, in sicer pri temperaturah 20 ËšC, 40 °C in 60 °C. Kinetiko smo spremljali tako, da smo v različnih časovnih intervalih merili absorbance raztopin vzorcev pri absorpcijskih maksimumih, pri valovnih dolžinah λmax530 nm in λmax480 nm.
Keywords:Konvencionalna ekstrakcija, rdeča pesa, celokupni fenoli, celokupni flavonoidi, antioksidativna aktivnost, vsebnost betalainov, kinetika spreminjanja koncentracije vzorcev rdeče pese v odvisnosti od pogojev skladiščenja
Place of publishing:Maribor
Publisher:[K. Golob]
Year of publishing:2010
PID:20.500.12556/DKUM-16838 New window
UDC:66.061.3(043.2)
COBISS.SI-ID:14931990 New window
NUK URN:URN:SI:UM:DK:Z3OOQ9MC
Publication date in DKUM:26.11.2010
Views:4653
Downloads:279
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
:
Copy citation
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:Bookmark and Share



Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Secondary language

Language:English
Title:PHENOLIC COMPOUNDS AND BETALAINS FROM BEETROOT AND KINETICS OF DEGRADATION
Abstract:Beetroot samples were extracted and fresh material was prepaired. The obtained extracts and samples of material were analized on contant of phenolic compaunds. Used was a conventional extraction with constant mixing. With destilated H2O as solvent, the extraction duration of 2 hours and shield against the effects of daylight. Thermic treatment and liofilization was used to stabilize obtaind compaunds. The samples of beetroot were exposed to differend process parameters. The concentrations of total phenols, total flavonoids, total monomeric anthocyanins, antioksidative activity and the percentage of betalains were determined in the prepared samples by spectrophotometrical metods. The kinetics of degradation was followed by chattering the samples at differend temperatures (20 °C, 40 °C, 60 °C). The kinetics was attended by measuring the detection of absorbances at λmax530 (nm) and λmax480 (nm).
Keywords:Conventional extraction, beetroot, total phenols, total flavonoids, antioksidative activity, betalains, kinetics of degradation


Comments

Leave comment

You must log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back
Logos of partners University of Maribor University of Ljubljana University of Primorska University of Nova Gorica