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undergraduate thesis
Bioaktivni sastojci otpadne vode iz prerade maslina u ulje
završni rad
2023. urn:nbn:hr:167:538295
Šumera, Maja
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Šumera, M. (2023). Bioaktivni sastojci otpadne vode iz prerade maslina u ulje : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:538295

Šumera, Maja. "Bioaktivni sastojci otpadne vode iz prerade maslina u ulje : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:538295

Šumera, Maja. "Bioaktivni sastojci otpadne vode iz prerade maslina u ulje : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:538295

Šumera, M. (2023). 'Bioaktivni sastojci otpadne vode iz prerade maslina u ulje : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:538295

Šumera M. Bioaktivni sastojci otpadne vode iz prerade maslina u ulje : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:538295

M. Šumera, "Bioaktivni sastojci otpadne vode iz prerade maslina u ulje : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:538295

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Metadata
TitleBioaktivni sastojci otpadne vode iz prerade maslina u ulje : završni rad
Title (english)Bioactive compounds of olive oil mill wastewater : bachelor thesis
AuthorMaja Šumera
MentorMladenka Šarolić (mentor)
Committee memberIvana Generalić Mekinić (predsjednik povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
Committee memberMladenka Šarolić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2023-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Otpadna voda koja nastaje u uljarama tijekom prerade maslina u ulje je tekućina tamno smeđe boje koju karakterizira visoki sadržaj organskih tvari među kojima treba istaknuti organske kiseline, šećere, pektine te visoki udio fenolnih spojeva. Još uvijek je u većini maslinarskih zemalja uobičajeni način zbrinjavanja ovih voda direktno odlaganje u okoliš čime se povećava negativan utjecaj na sve sastavnice okoliša. U cilju smanjenja negativnog učinka na okoliš razvijene su brojne fizikalne, kemijske, biološke te kombinirane metode obrade ovih otpadnih voda. S druge strane, ukoliko se pristupi ozbiljnoj valorizaciji ovih voda moguće ih je pretvoriti u vrlo vrijedni nusproizvod. Osobit je interes u posljednje vrijeme usmjeren na ekstrakciju bioaktivnih tvari poput fenolnih spojeva zbog njihovih antioksidativnih, antikancerogenih, protuupalnih, kardioprotektivnih i drugih pozitivnih učinaka. Upravo su zbog toga u fokusu pažnje znanstvenika radi njihove potencijalne primjene u prehrambenoj, farmaceutskoj i kozmetičkoj industriji.
Abstract (english)
The wastewater produced in oil mills during the processing of olives into olive oil oil is a dark brown liquid characterized by a high content of organic substances, among which organic acids, sugars, pectins and a high proportion of phenolic compounds should be highlighted. In the most olive-growing countries, the usual way of disposing of this water is to discharge it directly into the environment, which increases the negative impact on all components of the environment. In order to reduce the negative impact on the environment, numerous physical, chemical, biological and combined methods of treating these wastewaters have been developed. On the other hand, if serious valorization of these waters is undertaken, it is possible to turn them into a very valuable by-product. Recently, special interest has been focused on the extraction of bioactive compounds such as phenolic compounds due to their antioxidant, anticancer, anti- inflammatory, cardioprotective and other positive effects. This is precisely why they are in the focus of scientists' attention due to their potential application in the food, pharmaceutical and cosmetic industries.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:538295
Study programmeTitle: Food technology - undergraduate - university
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-12-01 09:26:51