Izolacija i spektrofotometrijska analiza klorofila a i b iz zelene salate i matovilca

undergraduate thesis

• Title (english): Isolation and spectrophotometric analysis of chlorophyll a and b of lettuce and lambs lettuce
• Author: Dunja Velagić
• Mentor: Jasmina Lapić (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: 2013-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Veliki broj znanstvenih istraživanja ukazuje da prehrana bogata voćem i povrćem ima važnu ulogu u prevenciji kroničnih bolesti. Zeleno povrće bogato je fotosintetskim pigmentima, klorofilom i karotenoidima. Klorofili su poznati kao dobri antioksidansi, a karotenoidi osiguravaju organizmu zaštitu kože i sluznice, te potiču rad imunološkog sustava i smanjuju upalna stanja. Uporaba pigmenata kao prirodnih boja u prehrambenoj industriji danas zauzima sve veće razmjere, budući da su umjetne boje pokazale negativne zdravstvene posljedice nakon konzumiranja. Stoga smo u okviru ovog rada izolirali kloroplasne pigmente iz zelene salate i matovilca, te odredili koncentraciju klorofila a, klorofila b i karotenoida kao i njihov međusobni odnos spektrofotometrijskom metodom koji ukazuje da su u zelenoj salati u većem udjelu prisutni karotenoidni pigmenti, a u matovilcu klorofilni pigment. Identifikacija izoliranih pigmenata provedena je tankoslojnom kromatografijom i FTIR – spektroskopijom i na taj način je potvrđena prisutnost klorofila, β-karotena i ksantofila u zelenoj salati, dok u matovilcu izostaju ksantofilni pigmenti.

Abstract (english)

A large body of scientific research suggests that a diet rich in fruits and vegetables is important in the prevention of chronic diseases. Green vegetables are rich in photosynthetic pigments, chlorophyll and carotenoids. Chlorophylls are known as good antioxidants and carotenoids provide the body protection skin and mucous membranes, and stimulate the immune system and reduce inflammatory conditions. The use of pigments as natural color in the food industry today takes bigger proportions, as the dyes showed negative mental health consequences after drinking. Therefore, within this paper kloroplasne pigments isolated from lettuce and lamb's lettuce, and determine the concentration of chlorophyll a, chlorophyll b to carotenoids and their relationship spectrophotometric method, which indicates that the lettuce in a large proportion of present carotenoid pigment, while the share of higher chlorophyll with lamb's lettuce. Identification of the isolated pigments was carried out by thin layer chromatography and FTIR - spectroscopy and thus confirmed the presence of chlorophyll, β-carotene and xanthophylls in green salad, while lamb absent xanthophylls.

• Keywords: pigmenti; izolacija; spektrofotometrija
• Keywords (english): pigments; insulation; spectrophotometry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:790039
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-04 08:58:55