Određivanje karotenoidnih pigmenata u želiranim proizvodima od mandarine i klementine

master's thesis

• Title (english): Determination of carotenoid pigments in jelly products of mandarin and clementin 2
• Author: Martina Padovan
• 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: 2009-06-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Plodovi mandarine Citrus Unshiu Marc. Saigon i klementine Citrus Clementie Corsica SRA 63 korišteni su za pripremu želiranih proizvoda, koji su se razlikovali po udjelu voća. U svim uzorcima određeni su osnovni fizikalno-kemijski parametri. U želiranim proizvodima određivani su ukupni i pojedinačni karotenoidi primjenom visoko djelotvorne tekućinske kromatografije (HPLC) uz UV/VIS Diode Array detekciju. Tom metodom u ispitivanim uzorcima identificirano je šest karotenoidnih spojeva: α-karoten, β-karoten, γ-karoten, lutein, zeaksantin i β-kriptoksantin. Ukupna količina indentificiranih karotenoida bila je u skladu s udjelom voća u proizvodu. U obogaćenom ekstra džemu (najveći udio voća) određena je najveća količina ukupnih karotenoida, a u marmeladi (najmanji udio voća) najmanja, bez obzira od koje sirovine su proizvodi dobiveni. Proizvodi od mandarine sadržavali su veću količina ukupnih karotenoida nego proizvodi od klementine. Senzorske karakteristike proizvoda određene su uz pomoć dvije metode: Kvantitativnom deskriptivnom metodom (QDA) i Tehnikom jednostavnog niza. Svi želirani proizvodi bili su visoko ocjenjeni, a posebno obogaćeni ekstra džem.

Abstract (english)

Mandarin Citrus Unshiu cv. Saigon and clementine Citrus Clementina cv. Corsica SRA 63 fruits were used for preparation of jelly products with different fruit level. In all samples basic physical and chemical parameters were observed. In jelly products the total and single carotenoid pigments were determined by using a high performance liquid chromatography (HPLC) with UV/ VIS Diode Array detector. Using this method, in test samples six carotenoid pigments were indentified: α-carotene, β-carotene, γ-carotene, lutein, zeaxantin i β-criptoxantin. The total carotenoid content was in accordance with fruit level in products. Enriched extra jam (the highest fruit level) showed the highest total carotenoid content and marmalade (the lowest fruit level) the lowest, regardless of raw materials. Mandarin´s products showed higer total carotenoid content than clementine´s products. Sensory characteristic of jelly products were determined by two methods: Quantitive Description Analysis and Consumer Testing. All jelly products were assessed with high grades, especially enriched extra jam.

• Keywords: mandarina; klementina; želirani proizvodi; karotenoidi; HPLC
• Keywords (english): mandarin; clementine; jelly products; carotenoid pigments; HPLC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:050297
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-30 11:31:19