Izolacija aktivnih komponent iz semen chia z uporabo različnih tehnik ekstrakcije

diplomsko delo visokošolskega strokovnega študijskega programa I. stopnje

Polona Palčnik (Author), Maša Knez Hrnčič (Mentor), Darija Cör (Co-mentor)

Abstract

Superkritična ekstrakcija zaradi mnogih pozitivnih lastnosti nadomešča druge ekstrakcijske metode v prehrambeni, kozmetični, farmacevstki in kemijski industriji ter v industriji pijač. V zadnjem času se prehrambena industrija močno nagiba k uporabi tako imenovanih superživil oz. super hrane. Mednje spadajo tudi chia semena, saj so bogata z vitamini, minerali, antioksidanti in esencialnimi maščobami. V diplomskem delu smo izvedli ekstrakcijo maščobnih kislin iz belih chia semen. Kot alternativo ekstrakciji z organskimi topili, ki dajo produkt, obremenjen s topilom in so posledično potrebni nadaljnji postopki odstranjevanja topila iz produkta, smo uporabili ekstrakcijo s sub- in superkritičnimi fluidi. Najprej smo izvedli ekstrakcijo olj iz semen s heksanom. Uporabili smo metodo ekstrakcije po Soxhletu. Sledila je subkritična ekstrakcija s propanom. Spremljali smo izkoristek ekstrakcij in ugotovili, da smo najvišjega dosegli pri subkritični ekstrakciji, pri pogojih P = 300 bar in T = 60°C. Izkoristek ekstrakcije po Soxhletu pa je bil primerljiv. Analizo antioksidativne učinkovitosti smo izvedli z radikalsko metodo DPPH*, za določevanje esencialnih maščobnih kislin smo uporabili plinsko kromatografijo. Ugotovili smo, da oljni ekstrakti iz semen chie nimajo visokega antioksidativnega potenciala, vsebujejo pa visok delež esencialnih maščobnih kislin. Na vsebnost maščobnih kislin v ekstraktu vplivajo sprememba tlaka in temperature ter polarnost topila. Nepolarnost propana in heksana je na ekstrakte vplivala tako, da so vsebovali visok delež maščobnih kislin, antioksidativen potencial pa je bil nizek.

Keywords

subkritična ekstrakcija;propan;heksan;maščobne kisline;chia semena;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2018
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[P. Palčnik]
UDC:	66.061:664.788(043.2)
COBISS:	21943830
Views:	1028
Downloads:	102
Average score:	0 (0 votes)
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Other data

Secondary language:	English
Secondary title:	Isolation of active compounds from chia seeds using different extraction techniques
Secondary abstract:	Due to many positive properties, supercritical extraction has replaced conventional extraction methods in food, cosmetic, pharmaceutical, chemical and beverage industry. Recently, the food industry promotes so-called super-foods, which includes a certain level of daily nut and seed consumption. Chia seeds are rich with vitamins, minerals, antioxidants and essential fatty acids. Extraction of fatty acids from white chia seeds has been performed in the frame of the present diploma degree. As an alternative to extraction with organic solvents, which gives the product, loaded with solvent requireing further purification, subcritical extraction has been carried out. Soxhlet extraction with hexane has been performed first, followed by subcritical extraction with propane. The extraction efficiency was high and was the highest under subcritical conditions P = 300 bar and T = 60°C. The efficiency of Soxhlet extraction was comparable. The anti-oxidative efficiency analysis were performed by the DPPH* radical method. Gas chromatography has been employed to determine composition of the extracts and the content of the essential fatty acids. Antioxidant efficiency of chia seeds extracts is very low, but they contain a high proportion of essential fatty acids. Variation of temperature, pressure and the solvent polarity affected the content of free fatty acids. Non-polarity of propane and hexane contributed to high yield of fatty compounds in the extracts.
Secondary keywords:	subcritical extraction;propane;hexane;fatty acids;chia seeds;
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:	10977432