Karakterizacija pektina izoliranog iz kore naranče

undergraduate thesis

• Author: Klaudija Mahaček
• 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: 2024-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Pektin je biljni polisaharid koji zbog svojih gelirajućih i stabilizirajućih svojstava nalazi široku primjenu u prehrambenoj industriji, a u novije vrijeme na važnosti dobiva i u medicini te farmaceutskoj industriji. U velikoj se mjeri ekstrahira iz biootpada industrije za preradu voća. U okviru ovog rada istražen je utjecaj octene i klorovodične kiseline na parametre kvalitete pektina ekstrahiranog iz kore naranče. Ekstrakcija je provedena konvencionalnom metodom refluksiranja u vremenu od 3 h... More pri 80 °C. UV/Vis spektrofotometrijom i titrimetrijskim metodama određen je sadržaj galakturonske kiseline, ekvivalentna težina, sadržaj metoksi skupina, uronske kiseline te stupanj esterifikacije. Također su određeni parametri boje pektinskih uzoraka. Rezultati su pokazali da je veći prinos (2,25 %), stupanj esterifikacije (78,26 %) kao i veći udio galakturonske kiseline (96,10 %) dobiven ekstrakcijom 0,1 mol L-1 klorovodičnom kiselinom. S obzirom na navedeno može se zaključiti da klorovodična kiselina veće jakosti u usporedbi sa octenom kiselinom utječe na efikasnije cijepanje jedinica galakturonske kiseline u pektinu što dovodi i do prirasta određivanih parametara. Less

Abstract (english)

Pectin is a plant polysaccharide that is widely used in the food industry due to its gelling and stabilizing properties and has recently become increasingly important in medicine and the pharmaceutical industry. It is mainly obtained from the fruit bio-waste processing in dustry. In this work, the influence of acetic and hydrochloric acid on the quality parameters of pectin extracted from orange peels was investigated. The extraction was carried out using the standard reflux method for 3 hours... More at 80 °C. The content of galacturonic acid, the equivalent weight, the content of methoxy groups, the uronic acid and the degree of esterification were determined using UV/Vis spectrophotometry and titrimetric methods. The color parameters of the pectin samples were also determined. The results showed that a higher yield (2.25 %), a higher degree of esterification (78.26 %) and a higher proportion of galacturonic acid (96.10 %) were achieved by extraction with 0.1 mol L-1 hydrochloric acid. As already mentioned, it can be concluded that hydrochloric acid, as a stronger acid than acetic acid, has an influence on the efficient cleavage of galacturonic acid into pectin, which leads to an increase in the parameters determined. Less

• Keywords: pektin; ekstrakcija kiselinama; galakturonska kiselina; parametri kvalitete
• Keywords (english): pectin; acid extraction; galacturonic acid; quality parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:806587
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-09-26 08:00:35