Određivanje karotenoidnih pigmenata u svježim i prerađenim korama mandarina i klementina

master's thesis

• Title (english): Determination of carotenoid pigments in fresh and processed mandarin's and clementine's peels
• Author: Martina Biček
• 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 ovom radu određeni su karotenoidni pigmenti u svježim i prerađenim korama mandarina i klementina. U tu svrhu korištene su četiri sorte mandarina: Citrus Unshiu cv. Owari i Saigon te Citrus Clementina cv. Corsica SRA 63 i Hernandinas. Kore mandarina i klementina podvrgnute su procesu kandiranja i sušenja radi dobivanja proizvoda, kandirane i sušene kore. Svježim te kandiranim i sušenim korama određen je fizikalno – kemijski sastav. Karotenoidni pigmenti u kori mandarina kao i u proizvodima, određeni su primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) uz UV – VIS Diode Array detekciju. Karotenoidni pigmenti određeni u svježim te kandiranim i sušenim korama bili su: lutein, zeaksantin, β-kriptoksantin, α-karoten, β-karoten. Postupci kandiranja i sušenja značajno su utjecali na smanjenje svih karotenoidnih pigmenata, a naročito na smanjenje β-karotena koji se pokazao kao najnestabilniji. Kod postupka kandiranja najstabilniji bio je β-kriptoksantin, dok je kod postupka sušenja najstabilniji bio α-karoten.

Abstract (english)

In this work carotenoid pigments in fresh and processed mandarin’s and clementine’s peels were determined. The four cultivars of the mandarin’s were used for this purpose: Citrus Unshiu cv. Owari and Saigon, Citrus Clementine cv. Corsica SRA 63 and Hernandinas. Fresh mandarin’s and clementine’s peels were processed into candied and dried peels. In fresh and processed peels of mandarin’s and clementine's physico – chemical analyses were performed. Carotenoid pigments in the mentioned samples were determined by using HPLC with UV – VIS Diode Array detection. Lutein, zeaxanthin, β-cryptoxantin, α-caroten and β-caroten were carotenoid pigments determined in fresh, candied and dried peels. Procedures of candying and drying had significant influence on decreasing of all carotenoid pigments, especially on decreasing of β-caroten which were appear as the most unstable. During process of candying, the most stable was β-cryptoxantin, but during process of drying, the most stable was α-caroten.

• Keywords: mandarina; kora; karotenoidni pigmenti; HPLC
• Keywords (english): mandarin; peels; carotenoid pigments; HPLC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:486344
• 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 12:10:49