Izolacija bioaktivnih komponenti iz nusproizvoda povrća primjenom predtretmana pulsirajućega električnoga polja

master's thesis

• Title (english): Isolation of bioactive compounds from vegetable by-products using pulsed electric field the pre-treatment
• Author: Petra Kalčić
• Mentor: Tomislava Vukušić Pavičić (mentor)
• Mentor: Višnja Stulić (pomoć pri izradi, neposredni voditelj)
• Committee member: Zoran Herceg (predsjednik povjerenstva)
• Committee member: Marija Badanjak Sabolović (član povjerenstva)
• Committee member: Ivona Elez Garofulić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2024-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati djelovanje predtretmana pulsirajućeg električnog polja (PEP) na učinak ekstrakcije bioaktivnih komponenti (karotenoida i fenolnih spojeva) iz nusproizvoda povrća (pokožice rajčice, kore mrkve i kore batata). Uzorci su tretirani pri naponima od 2, 5 i 7,5 kV cm⁻¹ te vremenu tretiranja od 1,3 i 5 min pri frekvenciji od 100 Hz te trajanju impulsa od 2 μs. Najviši udio ukupnih fenolnih spojeva (2,437 mg g⁻¹ s.tv.) određen je u uzorku pokožice rajčice R5 (7,5 kV cm⁻¹, 5') s najvišom električnom provodljivosti (747 μS cm⁻¹). Uzorak mrkve M9 (5 kV cm⁻¹, 1') kojem je električna provodljivost 971 μS cm⁻¹ sadrži najviši udio ukupnih fenolnih spojeva (8,627 mg g⁻¹ s.tv.) od čega 0,884 mg g⁻¹ s.tv. ukupnog derivata ferulinske kiseline. Svi tretirani uzorci nusproizvoda ističu se antioksidativnim svojstvima s posebnim naglaskom na pokožicu rajčice. Karotenoidi su pokazali osjetljivost na predtretman PEP-om, te su najveći udjeli izmjereni u nultim uzorcima, što ukazuje na potrebu optimizacije procesa u daljnjim istraživanjima.

Abstract (english)

This study aimed to investigate the impact of pulsed electric field (PEF) pretreatment on the extraction of bioactive compounds, specifically carotenoids and phenolic compounds, from vegetable by-products such as tomato peel, carrot peel, and sweet potato peel. The samples underwent PEF treatment at voltages of 2, 5, and 7.5 kV cm⁻¹, with treatment durations of 1, 3, and 5 minutes, at a frequency of 100 Hz and a pulse duration of 2 μs. The highest concentration of total phenolic compounds (2.437 mg g⁻¹ dry weight) was observed in the R5 (7,5 kV cm⁻¹, 5') tomato peel sample, which also had the highest electrical conductivity (747 μs cm⁻¹). The carrot peel sample M9 (5 kV cm⁻¹, 3'), exhibiting an electrical conductivity of 971 μS cm⁻¹, contained the highest amount of total phenolic compounds (8.627 mg g⁻¹ dry weight), including 0.884 mg g⁻¹ dry weight of ferulic acid derivatives. All treated by-product samples demonstrated notable antioxidant properties, with tomato peel samples being particularly prominent. Carotenoids showed a sensitivity to PEF pretreatment, with the highest concentrations found in the untreated samples, indicating a need for further optimization of the process.

• Keywords: pulsirajuće električno polje; nusproizvodi; likopen; β-karoten; fenolni spojevi
• Keywords (english): pulsed electric field; by-products; lycopene; β-carotene; total phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:683504
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-08-27 09:30:32