Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine

Jagodić, Ana Maria

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master's thesis

Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine

Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry, 2021. urn:nbn:hr:163:622904

Jagodić, Ana Maria

University of Zagreb
Faculty of Pharmacy and Biochemistry
Department of food chemistry

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APA 6th Edition

Jagodić, A. M. (2021). Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine (Master's thesis). Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:163:622904

MLA 8th Edition

Jagodić, Ana Maria. "Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:163:622904

Chicago 17th Edition

Harvard

Jagodić, A. M. (2021). 'Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine', Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, accessed 25 January 2025, https://urn.nsk.hr/urn:nbn:hr:163:622904

Vancouver

Jagodić AM. Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry; 2021 [cited 2025 January 25] Available at: https://urn.nsk.hr/urn:nbn:hr:163:622904

IEEE

A. M. Jagodić, "Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine", Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:163:622904

Cite this item: https://urn.nsk.hr/urn:nbn:hr:163:622904

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Title	Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine
Title (english)	Characterization of pectins extracted from tomato pomace and mandarine peel
Author	Ana Maria Jagodić
Mentor	Dubravka Vitali Čepo (mentor)
Committee member	Dubravka Vitali Čepo (predsjednik povjerenstva)
Committee member	Ivan Pepić (član povjerenstva)
Committee member	Maja Ortner Hadžiabdić (član povjerenstva)
Granter	University of Zagreb Faculty of Pharmacy and Biochemistry (Department of food chemistry) Zagreb
Defense date and country	2021-01-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOMEDICINE AND HEALTHCARE Pharmacy Pharmacy
Abstract	U okviru ovog rada istražene su karakteristike pektina dobivenih iz kore mandarine sorte Unshiu i komine rajčice , a dodatni cilj istraživanja bio je istražiti fizikalno-kemijske karakteristike i sirovih (nepročišćenih) pektinskih frakcija. Ekstrakcija pektina provedena je konvencionalnom ekstrakcijskom metodom, a za karakterizaciju ekstrahiranih pektina korištene su titrimetrijske metode. Sirove frakcije pektina imale su značajno manju ekvivalentnu masu od pročišćenih frakcija, a do porasta ekvivalentne mase dolazi zbog polimerizacije i stvaranja gela tijekom procesa čišćenja. Sve dobivene pektine možemo svrstati u skupinu visokometoksiliranih pektina pri čemu je pektin kore mandarine sadržavao veći udio metoksilnog ostatka u odnosu na pektin komine rajčice. Vrijednosti stupnja esterifikacije pročišćenih pektinskih frakcija svrstavaju ih u skupinu visoko esterificiranih pektina. Nasuprot tome sirove pektinske frakcije imale su značajno niži stupanj esterifikacije te ih se svrstava u skupinu nisko esterificiranih pektina. Stoga, sirovi pektini rajčice bili bi pogodni u dijetetskim proizvodima te bi formirali gel u prisutnosti polivalentnih kationa, dok bi ostali bili pogodni u proizvodima koji sadržavaju šećer i kiseline. U nepročišćenim pektinskim frakcijama udio galakutoronske kiseline bio je veći od 65 % te se nepročišćeni pektini mogu koristiti kao prehrambeni aditivi i u farmaceutske svrhe. Zaključno, kora mandarine sorte Unshiu i komina rajčice predstavljaju značajne izvore pektina. Biološki vrijedne sirove pektinske frakcije pokazuju zadovoljavajuće fizikalno-kemijske karakteristike. Buduća istraživanja potrebno je usmjeriti na optimizaciju ekstrakcijskih metoda i uporabu što osjetljivijih analitičkih metoda u postupcima karakterizacije s ciljem unaprjeđenja valorizacije prehrambenog otpada rajčice i mandarine koji predstavlja značajan izvor nutriceutika.
Abstract (english)	In the context of this work, the characteristic features of raw (unpurified) and purified pectins obtained from satsuma mandarin peel and tomatoo pomace were being explored. Pectin extraction was carried out by applying conventional extraction and titrimetric methods were used for the characterization of extracted pectins. Crude pectin fractions had significantly smaller equivalent weight than the purified fractions, while the increase of equivalent weight came as a result of polymerization and gelling during the purification process. All obtained pectins can be classified in a group of highly metoxilated pectins, where mandarin peel pectin contained higher content of metoxilated residue as compared to tomato pomace pectin. The values of the degree of esterification of purified pectin fractions classify them in the group of high-esterified pectins. By contrast, crude pectin fractions had significantly lower degree of esterification thus classified in the group of low-esterified pectins. Therefore, non-purified tomato pectin would be sutiable in dietetic products and they will form gel in the presence of polyvalent cations, while other pectins would be suitbale for products concatining acids and sugar. In non-purified pectin fractions, the content of galacturonic acid was by 65% higher, thus non-purified pectins may be used as food additives, as well as for pharmaceutical purposes. To conclude, satsuma mandarin peel and tomato pomace are good sources of pectin. Biologically valuable crude pectin fractions show satisfactory physicochemical features. Future research activities should focus on the optimization of extraction methods and use of sensitive analytical methods for their characterization with the aim of improving the exploitation of tomato and mandarin nutritional waste which constitutes a significant source of nutraceuticals.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:163:622904
Study programme	Title: Pharmacy Study programme type: university Study level: integrated undergraduate and graduate Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of Faculty of Pharmacy and Biochemistry University of Zagreb
Created on	2022-02-02 14:00:21