Karakterizacija polifenola iz ljuske luka i kore banane primjenom postupka frakcioniranja

undergraduate thesis

• Title (english): Characterization of polyphenols from onion peel and banana peel by employing the fractionation procedure
• Author: Mihaela Antolić
• Mentor: Aleksandra Vojvodić Cebin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2020-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Povećana industrijska proizvodnja hrane, uslijed rasta svjetske populacije, rezultira velikom količinom agro-industrijskog otpada koji predstavlja ekološki rizik i ekonomske gubitke. S toga se danas intenzivno istražuju novi načini valorizacije otpadnih materijala. Biljni agro-industrijski otpad čine uglavnom tkiva vanjskih slojeva različitog voća, povrća i žitarica, te su prirodno bogat, neprehrambeni i inovativan izvor polifenola. Luk i banana su namirnice iznimno široke globalne potrošnje čijom preradom zaostaje značajna količina otpada čiji puni potencijal nije dovoljno iskorišten u konvencionalnim načinima primjene. Cilj ovog rada bio je detaljno karakterizirati polifenole u ljusci luka i kori banane primjenom postupka njihovog frakcioniranja, uz analizu izdvojenih polifenolnih frakcija tekućinskom kromatografijom visoke učinkovitosti (HPLC-DAD). Kao dominantni spojevi u ljusci luka određeni su kvercetin i njegovi glikozidi: kvercetin-4'-glukozid (7,40 mg gˉ¹), kvercetin-3,4'-diglukozid (5,82 mg gˉ¹), kvercetin (4,33 mg gˉ¹) te protokatehinska kiselina (1,03 mg gˉ¹), a izdvajaju se jednostavnom ekstrakcijom kombinacijom organskih otapala i vode. Kao dominantni spojevi u kori banane određene su t-ferulinska (2,02 mg gˉ¹) i p-kumarinska kiselina (0,08 mg gˉ¹), a izdvajaju se alkalnom hidrolizom budući da se nalaze u netopljivom vezanom obliku. Ljuska luka i kora banane vrijedan su izvor polifenola koji se mogu izdvojiti odgovarajućim postupcima i iskoristiti u kreiranju funkcionalnih prehrambenih proizvoda.

Abstract (english)

The increased industrial production of food, due to the rising world’s population, results with a large amount of agro-industrial wastes that represent environmental risk and economic losses. Therefore, nowadays, new ways of waste materials' valorization are investigated. Plant agro-industrial wastes consists mainly of outer layers of various fruits, vegetables and cereals, and are naturally rich, non-food innovative source of polyphenols. Onions and bananas are foods of extremely wide global consumption and their processing generates a significant amount of waste, the potential of which is not sufficiently exploited by the conventional methods of usage. The aim of this study was to characterize in detail the polyphenols in onion peel and banana peel by using polyphenol fractionation procedure, followed by the analysis of the isolated polyphenolic fractions using high performance liquid chromatography (HPLC-DAD). Quercetin and its glycosides have been identified as dominant compounds in onion peel: quercetin-4'-glucoside (7.40 mg gˉ¹), quercetin-3,4'-diglucoside (5.82 mg gˉ¹), quercetin (4.33 mg gˉ¹) and protocatechinic acid (1.03 mg gˉ¹), which are easily recovered by simple extraction using a combination of organic solvents and water. In banana peel, t-ferulic (2.02 mg gˉ¹) and p-coumaric acid (0.08 mg gˉ¹) were determined as dominant compounds, which can be recovered by alkaline hydrolysis since they are present in insoluble bound form. Onion peel and banana peel are valuable sources of polyphenols that can be recovered by appropriate procedures and used in creating functional food products.

• Keywords: ekstrakcija; kora banane; ljuska luka; polifenoli; valorizacija
• Keywords (english): extraction; banana peel; onion peel; polyphenols; valorization
• Language: croatian
• URN:NBN: urn:nbn:hr:159:158477
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-26 12:39:58