Određivanje karotenoidnih pigmenata u svježoj i prerađenoj pulpi mandarina i klementina

master's thesis

• Title (english): Determination of carotenoid pigments in fresh and processed mandarine´s and clementine´s pulp
• Author: Melita Čeh
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2005-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je ispitivan fizikalno- kemijski sastav mandarine i klementine te njihovih pripremljenih niskokaloričnih džemova i sokova. U svježoj pulpi i prerađenim proizvodima (mutni sok i džem) mandarine Citrus Unshiu cv. Owari i Saigon te klementine Citrus Clementina cv.Corsica SRA 63 i Hernandinas primjenom tekućinske kromatografije (HPLC) uz UV/ VIS Diode Array detekciju identificirano je pet karotenoidnih pigmenata: lutein, zeaksantin, β- kriptoksantin, α- karoten i β-karoten. β-karoten je određen u svim pulpama u najvećoj, a β- kriptoksantin u najmanjoj koncentraciji osim u pulpi klementine Corsica SRA 63. Tijekom prerade pulpe u džem i sok količina karotenoidnih pigmenata se smanjila. Na smanjenje koncentracije karotenoidnih pigmenata utjecala je primjena povišene temperature tijekom kuhanja. Gubitak karotenoidnih spojeva je u džemovima bio veći nego u sokovima jer je povišena temperatura i vrijeme izlaganja povišenoj temperaturi prilikom kuhanja džemova bilo veće. U svim priređenim džemovima i sokovima najstabilniji su karotenoidni pigmenti Citrus Clementina cv. Corsica SRA 63.

Abstract (english)

The aim of the study was to examine physical and chemical composition of mandarine and clementine cultivars and their low-calorie jams and juices. Five carotenoid pigments were identified in fresh pulp and its products (unsettled juice and jams) of the Citrus Unshiu cv.Owari and Saigon mandarins and Citrus Clementina cv.Corsica SRA 63 and Hernandinas clementine by the use of high performance liquid chromatography (HPLC) with UV/ VIS Diode Array detector. They were: lutein, zeaksantin, β-chryptoxantyn, α-caroten and β-caroten. The highest amount of β-carotene was determined in all fresh pulps exept in clementine Corsica´s SRA 63, while β-cryptoxantyn was determined in smallest amounts. During the processing of pulps into jams and juices, the amount of carotenoid compounds decreased. The use of high temperature during the processing was in some extent responsibile for the decrease in the carotenoids pigment concentration. This loss was more distinct in jams since the high temperature and the duration of exposing to high temperature in their production was higher than the temperature used in juice preparation. In all of the prepared jams and juices, carotenoid pigments of Citrus Clementina cv. Corsica SRA 63 were the most stable.

• Keywords: HPLC; klementina; mandarina; pulpa
• Keywords (english): carotenoid pigments; clementine; HPLC; mandarin; pulp
• Language: croatian
• URN:NBN: urn:nbn:hr:159:270927
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-13 12:07:31