Separacija aktivnih komponent iz lupin kakavovca

diplomsko delo univerzitetnega študijskega programa I. stopnje

Kaja Glavač (Author), Mojca Škerget (Mentor), Maja Čolnik (Co-mentor)

Abstract

Pri industrijskih procesih pridobivanja kakava nastaja 80 % odpadnih snovi, kar predstavlja za okolje precejšnjo obremenitev. Zato so se strokovnjaki v zadnjem času začeli ukvarjati s tem odpadnim materialom in v njem iskati uporabne komponente, ki bi se jih dalo ekstrahirati, da bi tako zmanjšali obseg odpadnega materiala. Namen diplomskega dela je bil z različnimi ekstrakcijskimi metodami separirati komponente iz lupin semen kakavovca. Izvedli smo klasično ekstrakcijo z različnimi topili, ekstrakcijo s superkritičnim CO2 in ekstrakcijo s subkritično vodo (SWE). Maksimalen delež ekstrakta smo dobili s SWE pri 170 °C (ostanek po CO2 ekstrakciji 60 °C in 300 bar), in sicer 57,16 %. Z metodo HPLC smo identificirali in kvantificirali aktivne komponente (totalni fenoli – maksimalna vsebnost 138,21 mg/g, totalni proantocianidini – maksimalna vsebnost 6,46 mg/g), sladkorje in njihove derivate, okarakterizirali antioksidativnost ekstraktov. Sladkorji, ki smo jih zaznali, so bili manoza, glukoza, ksiloza, arabinoza, ramoza, fukoza in njihovi degradirani produkti:5-HVL, furfural, levulinska, mlečna in mravljična kislina. Antioksidativna aktivnost vseh vzorcev je bila visoka, nad 50 %. Ekstrakt pridobljen s subkritično vodo iz začetnega materiala, je imel antioksidativnost kar 84,27 %. S subkritično vodo smo pridobili različne koncentracije komponent teobromina, kofeina, teofilina, epikatehina, katehina. Največ je bilo zaznanega teobromina (5,43 %) in epikatehina (1,36%). Z metodo GC smo določevali vsebnost maščobnih kislin, kot so palmitinska, palmitoleinska, stearinska, oleinska in linolna kislina. Ekstrakti so vsebovali največ oleinske in palmitinske kisline.

Keywords

lupine kakavovca;superkritična ekstrakcija;subkritična ekstrakcija;aktivne komponente;antioksidativnost;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2018
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[K. Glavač]
UDC:	54-139:664.1.03(043.2)
COBISS:	21969174
Views:	883
Downloads:	147
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Separation of active components from cocoa shells
Secondary abstract:	In industrial processes of cocoa production, 80 % of material is a generated waste, which represents a considerable burden for the environment. Therefore, experts have recently begun to deal with this waste material and are looking for useful components that could be extracted in order to reduce the amount of waste material in this way. The purpose of the work was to separate components from cocoa shells with different extraction methods. We performed classical extraction with different solvents, supercritical CO2 extraction and subcritical water extraction. The maximum yield of the extraction was obtained by SWE at 170 °C (residue of CO2 extraction 60 °C and 300 bar), 57.16 %. By the HPLC method the active components (total phenols – maximum content 138.21 mg/g, total proanthocyanidins – maximum content 6.46 mg/g) and of sugars and their derivatives, were identified and quantified. Furthermore the antioxidant activity of the extracts was analized. The sugars that were detected were mannose, glucose, xylose, arabinose, ramose, fucose and their degraded products: 5-HVL, furfural, levulinic acid, lactic acid and formic acid. The antioxidant activity was quite high in all samples, over 70 %. The antioxidant activity of extract obtained with subcritical water from raw material was the highest (84.27 %). With subcritical water various concentrations of the components of teobromine, caffeine, theophylline, epicatechin, and catechin were obtained. Major components detected were. Theobromine (5.43 %) and epicatechin (1.36 %). The GC method was used to determine the content of fatty acids such as palmitic acid, palmitoleic acid, stearinic acid, oleic acid and linoleic acid. The extracts contained mostly oleic and palmitic acid.
Secondary keywords:	cocoa shell;supercritical extraction;subcritical water extraction;active compounds;antioxidant activity;
URN:	URN:SI:UM:
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	VIII, 37 str.
ID:	10951834