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undergraduate thesis
Utjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakata rogača (Ceratonia siliqua l.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:985667
Golub, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Golub, N. (2016). Utjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakata rogača (Ceratonia siliqua l.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:985667

Golub, Nikolina. "Utjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakata rogača (Ceratonia siliqua l.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:985667

Golub, Nikolina. "Utjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakata rogača (Ceratonia siliqua l.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:985667

Golub, N. (2016). 'Utjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakata rogača (Ceratonia siliqua l.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:985667

Golub N. Utjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakata rogača (Ceratonia siliqua l.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:985667

N. Golub, "Utjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakata rogača (Ceratonia siliqua l.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:985667

Metadata
TitleUtjecaj sastava sirovine i veličine čestica na bioaktivna svojstva ekstrakata rogača (Ceratonia siliqua l.)
Title (english)The effect of composition and particle size on bioactive properties of carob (Ceratonia siliqua l.) extracts
AuthorNikolina Golub
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Premda je tradicionalna mediteranska kultura, uzgoj i uporaba rogača (Ceratonia siliqua L.) posljednjih se godina kontinuirano smanjuju, no, zbog svog jedinstvenog sastava, bogatog ugljikohidratima, prehrambenim vlaknima, ali i bioaktivnim spojevima, rogač se može primijeniti kao funkcionalni sastojak u proizvodnji prehrambenih proizvoda te je potrebno popularizirati njegovu uporabu. U ovom radu ispitan je utjecaj veličine čestica mahuna rogača te prisutnost sjemenki mahuna rogača na ekstrakcijsku učinkovitost ugljikohidrata i polifenolnih spojeva. Udjeli ukupnih i topljivih ugljikohidrata i polisaharida, polifenola, flavonoida, procijanidina, tanina te antioksidacijski kapacitet određeni su spektrofotometrijski, dok je udjel pojedinačnih ugljikohidrata određen primjenom tekućinske kromatografije visoke djelotvornosti. Analitička karakterizacija proizvedenih ekstrakata pokazala je visok udjel ukupnih ugljikohidrata (do 60%) u sastavu mahune rogača, kojeg u najvećem udjelu čini saharoza, zatim fruktoza i glukoza, dok su polisaharidi prisutni u manjem udjelu. Veličina čestica i prisutnost sjemenki u mahunama rogača imaju značajan utjecaj na udjel ugljikohidrata, ali ne utječu na udjel topljivih polisaharida. Udjel ukupnih polifenola u uzorcima rogača iznosio je oko 17,5 mg GAE/g uzorka, pri čemu je najzastupljenija skupina polifenolnih spojeva rogača skupina procijanidina. Najveći prinos polifenola određen je u najsitnijoj frakciji (<0.5 mm) uzorka, a prisutnost sjemenki u mahunama rogača rezultirala je smanjenim udjelom polifenolnih spojeva u odnosu na mahune bez sjemenki.
Abstract (english)
Although carob (Ceratonia siliqua L.) is a traditional mediterranean plant, its cultivation and use are continuously decreasing in the past years. However, due to its unique composition, abundance in carbohydrates, dietary fibers and bioactive compounds, carob has a great potential of being used as a functional ingredient in production of food products, making it necessary to popularize its use. The aim of this study was to determine the influence of particle size and the presence of carob pod seeds on the extraction efficiency of carbohydrates and polyphenolic compounds. The contents of total carbohydrates and soluble polysaccharides, polyphenols, flavonoids, procyanidins, tannins and antioxidant capacity were determined spectrophotometrically, while individual sugars were determined by means of high performance liquid chromatography. The analytical characterization of obtained extracts revealed a high carbohydrate content (60%) of carob pods, consisting in the largest part of sucrose, followed by glucose and fructose, while polysaccharides were present in a much smaller proportion. The particle size and presence of seeds in the carob pods have a significant impact on the content of carbohydrates, but do not affect the content of soluble polysaccharides. The total polyphenol content of carob samples amounted to 17,5 mg GAE/g sample, with procynidins constituting the most abundant group of polyphenolics. The highest yield of polyphenols was determined in the smallest fraction (<0.5 mm) od carob samples, while the presence of seeds resulted in a reduced content of polyphenols in comparison to pods without seeds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:985667
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:16:40