Određivanje karotenoidnih pigmenata u želiranim proizvodima mandarine i klementine

master's thesis

• Title (english): Determination of carotenoid pigments in jelly products of mandarin and clementine
• Author: Nikolina Pahel
• 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: 2009-06-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je ispitivan fizikalno-kemijski sastav pulpa, kora i želiranih proizvoda od mandarine Citrus Unshiu cv. Saigon i klementine Citrus Clementina cv. Corsica SRA 63. Primjenom tekućinske kromatografije (HPLC) uz UV / VIS Diode Array detekciju identificirano je šest karotenoidnih pigmenata u pulpi, kori, odgorčenoj kori i želiranim proizvodima: α-karoten, β-karoten, γ-karoten, lutein, zeaksantin i β-kriptoksantin. β-karoten određen je u najvećoj, a γ-karoten u njamanjoj koncentraciji u svim uzorcima, osim u marmeladi od mandarine gdje je najviše određeno zeaksantina. Tijekom prerade pulpe u želirane proizvode količina karotenoidnih pigmentat se smanjila. Na smanjenje koncentracije karotenoidnih pigmenata utjecala je primjena povišene temperature tijekom kuhanja. Kvantitativna deskriptivna analiza i tehnika jednostavnog niza pokazale su da su želirani proizvodi visoke kvalitete, a posebno obogaćeni ekstra džem.

Abstract (english)

The aim of this study was to examine physical and chemical composition of pulp, peel and jelly products of mandarin Citrus Unshiu cv. Saigon and clementine Citrus Clementina cv. Corsica SRA 63. Six carotenoid pigments were identifed in theese samples by the use of high performance liquid chromatography. They were: α-caroten, β-caroten, γ-caroten, luthein, zeaxanthin and β-cryptoxanthin. β-caroten was determined in the highest, and γ-caroten in the lowest amount in all samples, except in mandarin marmelade, where was zeaxanthin determined in the highest amount. During the processing of pulp into jelly products, the amount of carotenoid compounds decreased. The use of high temperature during the processing was in some extent responsibile for the decrease in the carotenoid pigmnet. The quantitive description analysis and consumer testing showed that jelly products are high quality products, especially enriched extra jam.

• Keywords: HPLC; karotenoidi; klementina; mandarina; senzorska analiza; džem
• Keywords (english): HPLC; carotenoids; clementine; mandarine; sensory analysis; jam
• Language: croatian
• URN:NBN: urn:nbn:hr:159:875996
• 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: 2017-08-31 07:43:43