Karakterizacija pektina izoliranog pomoću ultrazvučne kupelji iz kore rajčice i njenih frakcija dobivenih prosijavanjem

master's thesis

• Title (english): Characterization of pectin isolated by ultrasonic bath from tomato peel and its fractions obtained by sieving
• Author: Lucija Boras
• Mentor: Antonela Ninčević Grassino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2017-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Biootpad predstavlja sve zanimljiviji supstrat za ponovnu preradu i izdvajanje različitih funkcionalnih sastojaka. Cilj ovog rada bio je upotrijebiti koru rajčice kao alternativnog izvora komercijalne proizvodnje pektina. Ekstrakcija kore rajčice i njenih frakcija provedena je pomoću ultrazvučne kupelji, koja omogućava efikasno izoliranje pektina, u vrlo kratkom vremenu (15, 30 i 45 min) pri temperaturi od 80 °C. Boja, vlaga, sadržaj ukupne galakturonske kiseline (UGA), ukupnih šećera (UŠ) i ukupnih fenola (UF) određen je u svrhu utvrđivanja kvalitete pektinskih izolata. Dobivene vrijednosti masenih udjela UGA, UŠ i UF, određene UV/Vis spektrofotometrijom su pokazale da pektini ne sadrže samo UGA, važnu za procjenu čistoće pektina, već i znatne količine UŠ i UF. Dakle, dobiveni pektini čine smjesu triju funkcionalnih sastojaka. Zaključno, provedeno istraživanje je pokazalo da se kora rajčice kao jeftin nusproizvod prehrambene industije može efikasno iskoristiti za recikliranje šećera i fenola, u skladu s novim trendovima razvoja cirkularne ekonomije.

Abstract (english)

Bio-waste represents an increasingly interesting substrate for re-processing and separating various functional constituents. The aim of this work was used of tomato peel, as an alternative source of commercial pectin production. Extraction of tomato peel and its fraction was carried out using ultrasonic bath, which permits efficient isolation of pectin, in short time (15, 30 and 45 min), at 80 °C. Colour, humidity, content of total galacturonic acid (TGA), total sugars (TS) and total phenols (TP) was estimated, wih purpose to determine the quality of pectin isolates. The obtained mass fraction values of TGA, TS and TP, determined by UV/Vis spectrophotometry have shown that pectins contained not only TGA, important for evaluation of pectin purity, but also TS and TP. Therefore, the obtained pectins presented mixture of three functional compounds. In conclusion, the performed research has shown that tomato peel, as cheap by-products of food industry can be efficiently utilised for sugars and phenols recycling, according to the new trends of circular economy development.

• Keywords: biootpad; kora rajčice; pektin; prosijavanje; ultrazvučna ekstrakcija
• Keywords (english): biowaste; tomato peel; pectin; ultrasonic extraction; sieving
• Language: croatian
• URN:NBN: urn:nbn:hr:159:417506
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-16 10:09:59