Karakterizacija pektina ekstrahiranih iz komine rajčice i mandarine

master's thesis

• 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: kora mandarine; komina rajčice; pektin; ekvivalentna masa; metoksilni ostatak; esterifikacija; galakturonska kiselina
• Keywords (english): mandarine peel; tomato pomace; pectins; equivalent weight; metoxyl content; esterification; galacutorinic acid
• 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
• Created on: 2022-02-02 14:00:21