Valorizacija komine rajčice kao izvora antioksidansa

master's thesis

• Title (english): Valorization of tomato pomace as a source of antioxidants
• Author: Marija Ivić
• Mentor: Dubravka Vitali Čepo (mentor)
• Committee member: Dubravka Vitali Čepo (predsjednik povjerenstva)
• Committee member: Petra Turčić (član povjerenstva)
• Committee member: Marijana Zovko Končić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of food chemistry); Zagreb
• Defense date and country: 2023-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Komina rajčice je otpadni materijal procesuiranja rajčice te se sastoji od pokožice, koštica i ostataka usplođa.
Dosadašnja istraživanja potvrdila su prisutnost fenolnih spojeva s visokom antioksidativnom aktivnošću koja
omogućavaju valorizaciju komine rajčice za proizvodnju nutraceutika, odnosno spojeva s dodanom
vrijednošću uz istodobno rješavanje problema odlaganja bio-otpada. Biološki aktivne komponente komine
rajčice, prvenstveno karotenoidi i fenolni spojevi ispoljavaju protuupalno, antimutageno i antikancerogeno
djelovanje. Ovaj diplomski rad istražuje utjecaj različitih vrsta sušenja (sušenje u termostatu na 70°C i sušenje
smrzavanjem) na sadržaj bioaktivnih sastavnica s antioksidativnim djelovanjem te uspoređuje udio navedenih
sastavnica u različitim dijelovima komine rajčice (cjelokupna komina, pokožica i koštice). Određivanje
ukupnih fenola provedeno je Folin-Ciocalteu metodom, zatim je TEAC metodom određena sposobnost
vezanja radikala te je ORAC metodom izmjerena antioksidacijska učinkovitost. Iz dobivenih rezultata
proizlazi kako postupak sušenja značajno utječe na udio polifenola, tj. sušenje komine rajčice u termostatu
na 70°C predstavlja bolju opciju za očuvanje antioksidativnog potencijala u odnosu na sušenje komine rajčice
smrzavanjem. Dokazana je korelacija između udjela polifenola i antioksidativnog potencijala. Također
potvrđeno je kako pokožica rajčice sadrži značajno veću količinu polifenolnih spojeva s antioksidativnom
aktivnošću od koštice rajčice. Rezultati mogu doprinijeti postojećim saznanjima o komini rajčice kao vrijedne
sekundarne sirovine za njeno bolje iskorištavanje u vidu dobivanja bioaktivnih sastavnica s antioksidativnim
djelovanjem.

Abstract (english)

Tomato pomace is a waste material from the processing of tomatoes and consists of the skin, seeds and
remains of the pulp. Previous research has confirmed the presence of phenolic compounds with high
antioxidant activity that enable the valorization of tomato pomace for the production of nutraceuticals, i.e.
compounds with added value while also solving the problem of bio-waste disposal. Biologically active
components of tomato pomace, primarily carotenoids and phenolic compounds exhibit anti-inflammatory,
antimutagenic and anticancer effects. This diploma thesis investigates the influence of different types of
drying (drying in a thermostat at 70°C and freeze drying) on the content of bioactive components with
antioxidant activity and compares the proportion of said components in different parts of tomato pomace
(whole pomace, skin and seeds). Total phenols were determined using the Folin-Ciocalteu method, radical
binding capacity was determined using the TEAC method, and antioxidant efficiency was measured using
the ORAC method. The obtained results show that the drying process significantly affects the content of
polyphenols, i.e. drying tomato pomace in a thermostat at 70°C is a better option for preserving the antioxidant
potential compared to drying tomato pomace by freezing. A correlation between the content of polyphenols
and antioxidant potential has been proven. It was also confirmed that the skin of the tomato contains a
significantly higher amount of polyphenolic compounds with antioxidant activity than the seeds of the tomato.
The results can contribute to existing knowledge about tomato pomace as a valuable secondary raw material
for its better utilization in the form of obtaining bioactive components with antioxidant activity.

• Keywords: komina rajčice; antioksidansi; polifenoli; sušenje; liofilizacija; nutraceutik
• Keywords (english): tomato pomace; antioxidants; polyphenols; drying; liophylization; nutraceutical
• Language: croatian
• URN:NBN: urn:nbn:hr:163:558799
• 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: 2023-11-17 14:13:42