Određivanje karotenoidnih pigmnata i antioksidacijskog kapaciteta u plodovima mandarine i klementine

master's thesis

• Title (english): Determination of carotenoid pigments and antioxidant capacity in mandarin and clementine fruits
• Author: Božica Solomun
• 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: 2008-05-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitivan je karotenoidni sastav i antioksidacijski kapacitet u pulpama i korama mandarine Citrus Unshiu Marc. Saigon i klementine Citrus Clementine Corsica SRA 63. U svim uzorcima određeni su osnovni fizikalno-kemijski parametri. U pulpi i kori mandarine i klementine primjenom visokodjelotvorne tekućinske kromatografije (HPLC) uz UV/VIS Diode Array detekciju identificirano je šest karotenoidnih spojeva: α-karoten, β-karoten, γ-karoten, lutein, zeaksantin i β-kriptoksantin. Ukupna količina identificiranih karotenoida bila je najveća u pulpi mandarine Saigon, a najmanja u kori klementine Corsica. U svim uzorcima osim kore mandarine Saigon određena je najveća koncentracija β-karotena, dok je u kori mandarine Saigon utvrđena najveća koncentracija γ-karotena. Antioksidacijski kapacitet određen je primjenom DPPH, ABTS i FRAP metoda. Najveća vrijednost antioksidacijskog kapaciteta određena je u pulpama mandarine i klementine i stoga su one potencijalni bogati izvori prirodnih antioksidansa. Određen je i koeficijent korelacije između količine ukupnih karotenoida i antioksidacijskog kapaciteta. Koeficijenti korelacije bili su izrazito visoki u svim ispitivanim uzorcima što ukazuje na značajan doprinos karotenoidnih pigmenata antioksidacijskom kapacitetu plodova mandarine i klementine.

Abstract (english)

In this work carotenoid pigments and antioxidant capacity in fresh peels and pulps of the Citrus Unshiu Marc. Saigon mandarin and Citrus Clementine Corsica SRA 63 clementine were determined. In all samples basic physical and chemical parameters were observed. Six carotenoid pigments were identified in pulp and peel of mandarin and clementine fruits using a high performance liquid chromatography (HPLC) with UV/VIS Diode Array detector. They were: α-carotene, β-carotene, γ-carotene, lutein, zeaxanthin and β-cryptoxanthin. Saigon pulp showed the highest total carotenoid content, and Corsica peel the lowest. In all samples except Saigon peel, β-carotene was the major carotenoid. In Saigon peel, γ-carotene was the major carotenoid. The antioxidant capacities were evaluated using the DPPH, ABTS and FRAP assay methods. It was found that the pulps of mandarin and clementine possessed the highest antioxidant capacities and thus could be potential rich sources of natural antioxidants. The correlation coefficient between the antioxidant capacities and the total carotenoid contents was also determined. A strong correlation between antioxidant capacities and total carotenoid contents indicated that carotenoid compounds contribute significantly to the antioxidant capacities of mandarin and clementine fruits.

• Keywords: mandarina; klementina; karotenoidi; HPLC; antioksidacijski kapacitet
• Keywords (english): mandarin; clementine; carotenoid pigments; HPLC; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:060030
• 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: 2017-09-05 08:08:54