Naslov
Effect of conditions of solid-liquid extraction on the extractability of phenolic compounds from lyophilized fig fruits (Ficus carica L.)

Autori
Ana Bucić-Kojić, Mirela Planinić, Srećko Tomas, Stela Jokić, Ibrahim Mujić, Mate Bilić, Darko Velić

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

Izvornik
XXII. Hrvatski skup kemičara i kemijskih inženjera - Knjiga Sažetaka / Tomašić Vesna, Maduna Valkaj Karolina - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Hrvatsko kemijsko drustvo, 2011

ISBN
978-953-6894-42-0

Skup
XXII. Hrvatski skup kemičara i kemijskih inženjera

Mjesto i datum
Zagreb, Hrvatska, 13.02.2011. - 16.02.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
extraction; lyophilized fig fruit; total phenolics; total flavonoids; total proanthocyanidins; antioxidant activity

Sažetak
In this work the influence of ethanol/water solvent (50-80%, v/v) and the temperature of extraction (25 80 °C) on the extractability of total phenols, total flavonoids and total proanthocyanidins from different fig fruits was investigated. The best extraction conditions (80%, v/v ethanol/water, 80 °C) obtained in the experiments with lyophilized Ficus carica L. cv. Šaraguja were used while performing the extraction of phenolic compounds from other fig varieties (Bružetka bijela, Crnica, Bjelica and Termenjača). The antioxidant activity was measured in all fig fruit extracts as well. It has been shown that two examined process parameters (ethanol/water solvent and the temperature) have statistically significant influence on the extraction of phenolic compounds. The highest extraction yield of phenolic compounds was found in fig variety Crnica while the lowest one was found in fig variety Bjelica. According to the results obtained in this study, fig fruit extracts can be considered as a natural source of phenolic compounds with good antioxidant activity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA