diplomsko delo univerzitetnega študijskega programa I. stopnje
Armina Rahmanović (Author), Maša Knez Hrnčič (Mentor), Taja Žitek (Co-mentor)

Abstract

Namen diplomske naloge je bil določiti optimalno konvencionalno ekstrakcijsko metodo za izolacijo fenolnih spojin iz navadnega ožepka. Izvajali smo hladno maceracijo, toplo maceracijo, ekstrakcijo po Soxhletu, ekstrakcijo z ultrazvokom, hladno maceracijo z mešanjem in toplo maceracijo z mešanjem, pri čemer smo kot topilo uporabili etanol. Na podlagi kvantitativne analize s Folin-Ciocalteu reagentom smo sklepali, da je najustreznejša ekstrakcijska metoda za pridobitev fenolnih komponent iz navadnega ožepka ekstrakcija z ultrazvokom, saj smo s to metodo pridobili najvišjo vsebnost totalnih fenolov, in sicer 53,074 mg GA/g ekstrakta. S pomočjo programa Design Expert smo naredili eksperimentalni načrt za ekstrakcijo z ultrazvokom pri čemer smo spreminjali temperaturo in čas. Pri predlaganih pogojih smo izvedli ekstrakcije in po evalvaciji rezultatov s programom Design Expert pro 13 prišli do ugotovitve, da dobimo največ fenolnih spojin, če izvajamo ekstrakcijo v temperaturnih intervalih med 52 in 65 °C v trajanju od 30 do 60 min ter med 52 in 61°C in v trajanju od 5 do 8 min. Nato smo z mikrodilucijsko metodo določali minimalne inhibitorne vrednosti (MIC) za naslednje mikroorganizme: S. aureus, E. coli in C. albicans. Rezultati kažejo, da bodo najnižje MIC vrednosti (1,3 – 2 mg/mL) za S. aureus v temperaturnem intervalu med 43 in 65 °C in trajanju od 45 do 60 min, MIC v primeru C. albicansa (0,13 – 0,42 mg/mL) pa v temperaturnih intervalih med 38 in 63 °C v trajanju od 25 do 60 min, med temperaturami 25 in 32 °C v trajanju 20 – 49 min ter med temperaturami 52 in 61 °C v trajanju 5 do 8 min. Zavrtje Gram negativne bakterije E. coli je bilo neuspešno v koncentracijskem območju 0,012 - 6,370 mg/mL. S primerjavo dobljenih rezultatov smo prišli do ugotovitve, da v določenih intervalih, kjer so nizke MIC vrednosti, dobimo visoko vsebnost totalnih fenolov.

Keywords

izolacija;Design Expert;fenolne spojine;MIC;optimizacija;diplomske naloge;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [A. Rahmanović]
UDC: 547.562.1(043.2)
COBISS: 166188291 Link will open in a new window
Views: 42
Downloads: 0
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Other data

Secondary language: English
Secondary title: Optimization of extraction of phenolic compounds from hyssopus officinalis
Secondary abstract: The aim of this work was to determine the optimal conventional extraction method for recovery of phenolic compounds from hyssop. Cold maceration, warm maceration, Soxhlet extraction, ultrasound-assisted extraction, cold maceration with stirring, and warm maceration with stirring using ethanol as solvent were performed. Based on the quantitative analysis using Folin-Ciocalteu reagent, ultrasound-assisted extraction was the most suitable extraction method for isolation of phenolic components from hyssop; the highest total phenolic content, approx. 53.074 mg GA /g extract was observed. Using Design Expert, an experimental design for ultrasound-assisted extraction by varying temperature and time was established. Extractions have been carried out under the specified conditions, and evaluation of the results with Design Expert showed that the highest concentration of phenolic compounds was obtained when the extraction was performed at temperatures from 52 up to 65 °C and in duration from 30 to 60 min or at temperatures from 52 up to61 °C and in duration from 5 to 8 min. MIC values for S. aureus, E. coli, and C. albicans were determined by the microdilution method, with the lowest MIC values (1.3 - 2 mg/mL) for S. aureus at temperatures from 43 up to 65 °C and in duration from 45 to 60 min, and the MIC for C. albicans (0.13 – 0.42 mg/mL) and at temperatures from 38 up to 63 °C and in duration from 25 to 60 min, at temperatures from 25 up to 32 °C and in duration from 20 to 49 min or at temperatures from 52 – 61 °C and in duration from 5 to 8 min. Inhibition of the Gram negative bacteria E. coli was unsuccesful in the concentration range of 0.012 – 6.370 mg/mL. According to the results, low MIC values were related to the high concentration of phenolic compounds in certain intervals.
Secondary keywords: isolation;phenolic compounds;optimization;
Type (COBISS): Bachelor thesis/paper
Embargo end date (OpenAIRE): 2025-09-01
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: 1 spletni vir (1 datoteka PDF (IX, 35 f.))
ID: 19779659