Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici

undergraduate thesis

• Title (english): Isolation and characterization of carotenoid from yellow, green and red pepper
• Author: Arijana Borovnica
• Mentor: Senka Djaković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2013-09-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Karotenoidi su jedna od najvažnijih skupina prirodnih pigmenata zbog njihove velike rasprostranjenosti te strukturne i funkcijske raznolikosti. Prirodni su antioksidansi i imaju važnu ulogu u fiziološkim procesima kod ljudi i životinja. U ovom završnom radu opisana je izolacija karotenoida iz zelene, žute i crvene paprike koristeći dvije različite smjese otapala. Pojedini karotenoidi u svakoj paprici identificirani su preparativnom tankoslojnom kromatografijom i FTIR-spektroskopijom. Tako je u zelenoj paprici najzastupljeniji feofitin i klorofil b te ksantofili lutein i violaksantin, u žutoj ksantofili koji su tijekom izolacije esterificirani, a u crvenoj paprici kapsantin i kapsorubin koji utječu na intenzitet crvene boje.

Abstract (english)

Carotenoids are one of the most important group of natural pigments because of wide distribution and structural and functional diversity. They are natural antioxidants and have an important role in physiological processes in humans and animals. In this work we descriped isolation of carotenoids from green, yellow and red pepper using two different mixtures of solvents.With preparative thin layer chromatography and FTIR-spectroscopy carotenoids were identified in all three peppers. In green pepper the most common is feofitin and chlorophyll b, xanthophylls lutein and violaksantin, in yellow pepper xanthophylls which were esterified during isolation and in a red pepper the most common were capsanthin and kapsorubin which determine the intensity of red colour.

• Keywords: karotenoidi; paprika; izolacija; FTIR-spektroskopija
• Keywords (english): carotenoids; pepper; isolation; FTIR-spectroscopy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:807977
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-03 07:53:29