Title
Optimizacija mikrotalasne ekstrakcije polifenolnih jedinjenja iz ploda aronije (Aronia melanocarpa L.)
Creator
Simić, Valentina M. 1970-
Copyright date
2018
Object Links
Select license
Autorstvo-Nekomercijalno-Bez prerade 3.0 Srbija (CC BY-NC-ND 3.0)
License description
Dozvoljavate samo preuzimanje i distribuciju dela, ako/dok se pravilno naznačava ime autora, bez ikakvih promena dela i bez prava komercijalnog korišćenja dela. Ova licenca je najstroža CC licenca. Osnovni opis Licence: http://creativecommons.org/licenses/by-nc-nd/3.0/rs/deed.sr_LATN. Sadržaj ugovora u celini: http://creativecommons.org/licenses/by-nc-nd/3.0/rs/legalcode.sr-Latn
Language
Serbian
Cobiss-ID
Theses Type
Doktorska disertacija
description
Datum odbrane: 27.09.2018.
Other responsibilities
mentor
Karabegović, Ivana 1976-
član komisije
Lazić, Miodrag 1955-
član komisije
Nikolić, Nada 1964-
Academic Expertise
Tehničko-tehnološke nauke
University
Univerzitet u Nišu
Faculty
Tehnološki fakultet
Group
Katedra za prehrambeno-biotehnološke nauke
Alternative title
Optimization of microwave-assisted extraction of polyphenolic compounds from chokeberries (Aronia melanocarpa L.)
Publisher
[V. M. Simić]
Format
239 str.
description
Bibliografija: str. 181-223.
description
Food engineering
Abstract (en)
Aronia (Aronia melanocarpa) is one of the richest plant sources of polyphenols, mainly anthocyanins that provide a high antioxidant activity. In order to find extraction technique and conditions that will allow obtaining chokeberry extract with the maximum content of polyphenolic compounds, the microwave assisted extraction under different conditions (microwave power, ethanol concentration and extraction time) could be applied. Statistical methods (response surface methodology and artificial neural network with genetic algorithm) estimate the individual and combned effect of process parameters and proposed the optimal and most cost-effective extraction conditions which provide the highest possible content of polyphenolic compounds and antioxidant activity. The formulation of cookies based on wheat and buckwheat flour with the addition of fresh chokeberry fruits, juice or aronia extract obtained under optimum conditions leads to an improvement of conventional recipes and production of functional bakery products.
Authors Key words
Mikrotalasna ekstrakcija, aronija, polifenolna jedinjenja, optimizacija, metoda odzivnih površina, veštačke neuronske mreže, keks sa dodatom vrednošću
Authors Key words
microwave extraction, chokeberry, polyphenolic compounds, optimization, response surface methodology, artificial neural network, biscuits with enhanced value
Classification
665.52.061:582.711.71(043.3)
Subject
T430
Type
Tekst
Abstract (en)
Aronia (Aronia melanocarpa) is one of the richest plant sources of polyphenols, mainly anthocyanins that provide a high antioxidant activity. In order to find extraction technique and conditions that will allow obtaining chokeberry extract with the maximum content of polyphenolic compounds, the microwave assisted extraction under different conditions (microwave power, ethanol concentration and extraction time) could be applied. Statistical methods (response surface methodology and artificial neural network with genetic algorithm) estimate the individual and combned effect of process parameters and proposed the optimal and most cost-effective extraction conditions which provide the highest possible content of polyphenolic compounds and antioxidant activity. The formulation of cookies based on wheat and buckwheat flour with the addition of fresh chokeberry fruits, juice or aronia extract obtained under optimum conditions leads to an improvement of conventional recipes and production of functional bakery products.
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