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undergraduate thesis
Ekstrakcija karotenoida iz buče upotrebom različitih organskih otapala
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:485087
Trtanj, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

Cite this document

Trtanj, I. (2013). Ekstrakcija karotenoida iz buče upotrebom različitih organskih otapala (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:485087

Trtanj, Iva. "Ekstrakcija karotenoida iz buče upotrebom različitih organskih otapala." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:485087

Trtanj, Iva. "Ekstrakcija karotenoida iz buče upotrebom različitih organskih otapala." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:485087

Trtanj, I. (2013). 'Ekstrakcija karotenoida iz buče upotrebom različitih organskih otapala', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:485087

Trtanj I. Ekstrakcija karotenoida iz buče upotrebom različitih organskih otapala [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:485087

I. Trtanj, "Ekstrakcija karotenoida iz buče upotrebom različitih organskih otapala", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:485087

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Metadata
TitleEkstrakcija karotenoida iz buče upotrebom različitih organskih otapala
Title (english)Extraction of carotenoids from pumpkin using various organic solvents
AuthorIva Trtanj
MentorSenka Djaković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2013-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Karotenoidi su biljni pigmenti, po kemijskoj strukturi tetraterpeni, koji buči daju narančastu ili žutu boju. Neki od karotenoida imaju antioksidacijska svojstva, dok β-karoten ima i provitaminsko djelovanje.U ovom radu je opisan postupak ekstrakcije karotenoida iz muškatne buče (Cucurbita moschata) i turkinje (Cucurbita maxima). Ekstrahirani pigmenti podvrgnuti su pročišćavanju preparativnom tankoslojnom kromatografijom, a identifikacija izoliranih karotenoida provedena je pomoću FTIR-spektroskopije, gdje su u svim snimljenim spektrima vidljive vrpce koje odgovaraju C=C vezi, što je karakteristika terpenoidnih spojeva. Dobiveni rezulatati pokazuju da se u sastavu Cucurbite maxime nalazi najviše β-karotena, luteina, likopena, a najmanje kriptoksantina , a u sastavu Cucurbite moschate nalazi se najviše luteina, potom likopena i β-karotena.
Abstract (english)
Carotenoids are plant pigments, in chemical structure tetraterpenes, which give an orange or yellow color to a pumpkine. Some carotenoids have antioxidant properties, and β-carotene has provitamin action. Thesis describes the procedure for extracting carotenoids from Winter squash (Cucurbita maxima) and Muscat pumpkin (Cucurbita moschata). Extracted pigments were purified with preparative thin layer chromatography and isolated carotenoids were identified with FTIR spectroscopy, all recorded spectra of visible bands corresponding to C = C connection, characteristic of terpenoids compounds. The obtained results show that Cucurbita maxima contain the highest level of β-carotene, lutein, lycopene, cryptoxanthin and Cucurbita moschata contain the highest level of lutein, lycopene, and β-carotene.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:485087
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-03 13:36:05

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