Kemijski sastav bundeve i njenih nusproizvoda

master's thesis

• Title (english): Chemical composition of pumpkin and its by-products
• Author: Tea Staničić
• Mentor: Antonela Ninčević Grassino (mentor)
• Committee member: Marija Badanjak Sabolović (predsjednik povjerenstva)
• Committee member: Suzana Rimac Brnčić (član povjerenstva)
• Committee member: Antonela Ninčević Grassino (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Analytical Chemistry); Zagreb
• Defense date and country: 2022-05-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Bundevu karakterizira bogati nutritivni sastav s blagotvornim učinkom na zdravlje. Kako bi se predložila daljnja moguća primjena pulpe, kore i sjemenki bundeve u ovom radu je određen njihov kemijski sastav. Sadržaj vlage i pepela u uzorcima određen je gravimetrijskom analitičkom metodom. Rezultati su pokazali da pulpa ima najveći udio vlage (93,99 %), a sjemenke najveći udio pepela (2,75 %). Udio masti i vlakana određen je primjenom Soxhlet ekstrakcije i refluksiranjem te gravimetrijskom analizom. Rezultati su pokazali da sjemenke bundeve imaju najveći udio masti (21,44 %) i vlakana (56,56 %). U postupku određivanja sadržaja proteina i šećera u uzorcima bundeve korištena je ultrazvučna ekstrakcija, a prinos dvaju analita praćen je UV/Vis spektofotometrijom. Dobivenim rezultatima je pokazano da povećanje vremena ekstrakcije utječe i na povećanje udjela proteina i šećera. Tako je kod 40 minuta postignuta njihova najučinkovitija ekstrakcija. Pri ovom optimalnom ekstrakcijskom parametru kora bundeve daje najveći udio proteina (15,08 %) i šećera (63,90 %).

Abstract (english)

The pumpkin is characterized by a rich nutritional composition with a beneficial effect on health. In order to propose further uses for the pulp, peel and seeds, the aim of this work was to determine their chemical composition. The moisture and ash content of the samples was determined by the gravimetric analysis method. The results showed that the pulp had the highest moisture content (93.99 %), and the seeds had the highest ash content (2.75 %). The content of fat and dietary fiber was determined by Soxhlet extraction, reflux and gravimetric analysis. The results showed that the seeds had the highest mass content of fat (21.44 %) and dietary fiber (56.56 %). Ultrasonic extraction was used in determining the content of proteins and sugars in the samples, and the yield of the two analytes was monitored by UV/Vis spectrophotometry. The results showed that increasing the extraction time has an effect on the increase of protein and sugar levels. Thus, it can be seen that the most effective extraction is achieved at a time of 40 minutes. At this optimal parameter, the pumpkin peels had the highest mass percentage of protein (15.08 %) and sugar (63.90 %).

• Keywords: analitičke metode; bundeva i nusproizvodi bundeve; kemijski sastav; ultrazvučna ekstrakcija
• Keywords (english): analytical methods; pumpkin and pumpkin by-products; chemical composition; ultrasonic extraction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:064880
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-06-29 11:18:35