Ocjena metoda ekstrakcije piperina iz različitih vrsta papra

master's thesis

• Title (english): Evaluation of methods for extraction of piperine from different types of pepper
• Author: Katarina Belošević
• Mentor: Aleksandra Sander (mentor)
• Committee member: Aleksandra Sander (predsjednik povjerenstva)
• Committee member: Danijela Ašperger (član povjerenstva)
• Committee member: Jasna Prlić Kardum (član povjerenstva)
• Granter: University of Zagreb; Faculty of Chemical Engineering and Technology; Zagreb
• Defense date and country: 2023-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Chemical Engineering

Abstract

Ekstrakcija je jedan od dobro znanih separacijskih procesa, a od njezinih začetaka kada je predstavljala samo jednostavno miješanja uzorka i otapala proces je do danas znatno napredovao. Težilo se pronaći metodu koja je ekonomična, ne dugotrajna, a učinkovita, stoga su razvijene brojne metode ekstrakcije. Jedna od primjena je ekstrakcija iz biljnog materijala koji u sebi sadrži vrijedne sastojke, a primjer takvog ekstrakta je piperin dobiven iz papra. U ovom radu provedene su četiri metode ekstrakcije (ekstrakcija otapalom, Soxhlet ekstrakcija, ekstrakcija potpomognuta ultrazvukom i ekstrakcija potpomognuta mikrovalovima) na četirima paprima (crni, bijeli, zeleni i voatsiperifery papar) korištenjem etanola kao otapala. Ekstrakcije su se izvodile pri različitim temperaturama i korištenjem različitih veličina čestica papra. Cilj rada bio je usporediti metode po svom djelovanju na proces, odnosno utvrditi utjecaj temperature i veličine čestica na učinkovitost ekstrakcije. Soxhlet ekstrakcijom i UV/Vis spektroskopijom utvrđeno je da najviše piperina ima u zelenom, a najmanje u voatsiperifery papru. Rezultati su pokazali da procesu ekstrakcije pogoduje povišenje temperature i smanjenje veličine čestica. Najučinkovitijom metodom pokazala se ekstrakcija otapalom na magnetskoj miješalici.

Abstract (english)

Extraction is one of well-known separation processes, which has developed profoundly from its starts when it presented just a simple mixing of a sample and a solvent. The aim of scientists was to find extraction method that is economical, short-lasting, and efficient,
so a numerous methods have been invented. One of application of the process is extraction of plant material which consists of valuable ingredients, such as is piperine obtained from pepper. In this paper four extraction methods have been conducted (solvent extraction, Soxhlet extraction, ultrasound assisted extraction and microwave assisted extraction) using four different types of pepper (black, white, green and voatsiperifery pepper) and ethanol as solvent. Extractions were executed under different temperatures and using different peppercorn particle size. The goal of the paper was to compare the methods by their effect on the process, and determine the impact of temperature and particle size on extraction.
By using UV spectroscopy results of Soxhlet extraction, it was determined that content of piperine is the highest in green pepper, and the lowest in voatsiperifery pepper. Results have shown that the rise of temperature and decrease of particle size enhance the efficiency of extraction. The most efficient extraction is solvent extraction performed by using magnetic stirrer.

• Keywords: ekstrakcija; papar; piperin; temperatura ekstrakcije; veličina čestica papra
• Keywords (english): extraction; pepper; piperine; temperature of extraction; peppercorn particle size
• Language: croatian
• URN:NBN: urn:nbn:hr:149:659984
• Study programme: Title: Environmental Engineering - Graduate study; Study programme type: university; Study level: graduate; Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka ekoinženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka ekoinženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-01-17 09:55:52