| Abstract | Komina rajčice je nusproizvod koji nastaje preradom svježe rajčice i u kojem zaostaju brojni vrijedni
nutrijenti i bioaktivne molekule karakteristične za rajčicu. Valorizacija komine rajčice i pronalazak efikasnih
metoda ekstrakcije vrijednih sastojaka imala bi višestruko pozitivne globalne učinke. Za uspješnu ekstrakciju
bioaktivnih sastojaka, od iznimne je važnosti optimirati procese predobrade biljnog materijala koji uključuje
pretpranje, sušenje i mljevenje, s ciljem pripreme stabilnog i homogenog uzorka. Pritom različite metode
sušenja biljnog materijala mogu značajno utjecati na strukturu čestica i posljedično na oslobađanje
bioaktivnih spojeva u procesu ekstrakcije. Stoga je bitno pažljivo odabrati metodu sušenja koja će najbolje
odgovarati potrebama istraživanja i osigurati optimalno oslobađanje bioaktivnih spojeva iz biljnog materijala.
Glavni cilj ovog istraživanja bio je istražiti kako različite metode sušenja utječu na sastav makronutrijenata u
komini rajčice te je određen i uspoređen makronutritivni sadržaj komine rajčice sušene na 70 °C i komine
rajčice sušene liofilizacijom. Rezultati istraživanja pokazali su da su udio vlage i udio lipida veći u uzorcima
sušenim liofilizacijom, dok je udio pepela veći u uzorcima sušenim na 70 °C. Udio proteina, udio svih frakcija
prehrambenih vlakana, udio ugljikohidrata i energetska vrijednost jednaki su u oba uzorka. Komina rajčice
je najbogatija vlaknima, a potom redom ugljikohidratima, proteinima, lipidima i mineralima i mogla bi se
koristiti kao potencijalni izvor vlakana, proteina ili masti. Rezultati ovog istraživanja doprinose saznanjima
o utjecaju metode sušenja na sastav komine rajčice. Također, ova karakterizacija komine rajčice bila je
preduvjet za daljnje analize mikronutrijenata i ostalih komponenti prisutnih u komini rajčice. Rad doprinosi
i ukupnom istraživanju valorizacije komine rajčice i njenom iskorištavanju kao vrijedne sirovine u
prehrambenoj ali i farmaceutskoj, kozmetičkoj i drugim industrijama u kojima komina rajčice može biti jeftin
i lako dostupan izvor bioaktivnih sastavnica. |
| Abstract (english) | Tomato pomace is a by-product remaining after processing of fresh tomatoes, retaining numerous valuable
nutrients and bioactive molecules characteristic for tomatoes. Valorization of tomato pomace and finding
efficient methods of extracting valuable ingredients would have multiple positive global effects. For
successful extraction of bioactive ingredients, it is crucial to optimize the pre-treatment processes of plant
material, including washing, drying, and grinding, aiming to prepare a stable and homogeneous sample.
Different drying methods of plant material can significantly affect particle structure and consequently the
release of bioactive compounds during the extraction process. Hence, careful selection of a drying method
that best suits the research needs is essential to ensure optimal release of bioactive compounds from the plant
material. The main objective of this research was to investigate how different drying methods affect the
composition of macronutrients in tomato pomace, comparing the macronutrient content of tomato pomace
dried at 70 °C and tomato pomace dried by lyophilization. The research results showed that the moisture and
lipid content were higher in lyophilized samples, while the ash content was higher in samples dried at 70 °C.
The protein content, all fractions of dietary fiber, carbohydrate content, and energy value were equal in both
samples. Tomato pomace is richest in fiber, followed by carbohydrates, proteins, lipids, and minerals, and
could be used as a potential source of fiber, protein, or fat. The results of this research contribute to
understanding the impact of drying methods on the composition of tomato pomace. Additionally, this
characterization of tomato pomace was a prerequisite for further analysis of micronutrients and other
components present in tomato pomace. The study also contributes to overall research on the valorization of
tomato pomace and its utilization as a valuable raw material in not only the food industry but also in
pharmaceutical, cosmetic, and other industries where tomato pomace could serve as an inexpensive and
readily available source of bioactive ingredients. |
