Naslov
Utjecaj biološke obrade pljevice ječma na ekstrakciju fenolnih kiselina
(Influence of the biological treatment of barley husk on the extraction of phenolic acids)

Autori
Šelo, Gordana ; Grgić, Josipa ; Planinić, Mirela ; Tišma, Marina ; Tomas, Srećko ; Lukačić, Teo ; Bucić-Kojić, Ana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstarcts 18th Ružička days “TODAY SCIENCE – TOMORROW INDUSTRY” / Jukić, Ante - Zagreb : Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2020, 116-116

Skup
18. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 16.09.2020. - 18.09.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
barley husk ; biological treatment ; T. versicolor ; phenolic acids

Sažetak
Barley husk is a by-product that accounts up over 15 % of dry grain weight. The cereal industry by- products are rich in nutrients, but usually underutilized. Biological treatment with selected microorganisms represents a promising technology for the valorization of such by-products. In this work, the influence of the biological treatment of barley husk on the extractability of phenolic acids in relation to biologically untreated samples was investigated. Biological treatment was performed by Trametes versicolor for 10 days, with and without the addition of eggshell as an inducer of enzyme synthesis. The content of 10 phenolic acids (3, 4 dihidroxybenzoic acid, p- hydroxybenzoic acid, p-hydroxyphenilacetic acid, vanillic acid, caffeic acid, syringic acid, p- coumaric acid, ferulic acid, ellagic acid, o- coumaric acid) was identified and quantified by UHPLC method. Biological treatment of barley husk had the effect on increasing the extractability of phenolic acids, while the addition of eggshell had no influence on the increment of phenolic acids content. Biological treatment had the greatest impact on the extraction of 3, 4 dihidroxybenzoic acid, where the highest yield was obtained after day 7 of fermentation in the experiment without inducer (50.6 µg/gdb).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA