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master's thesis
Kemijski sastav bundeve i njenih nusproizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:064880
Staničić, Tea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

Cite this document

Staničić, T. (2022). Kemijski sastav bundeve i njenih nusproizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:064880

Staničić, Tea. "Kemijski sastav bundeve i njenih nusproizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:064880

Staničić, Tea. "Kemijski sastav bundeve i njenih nusproizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:064880

Staničić, T. (2022). 'Kemijski sastav bundeve i njenih nusproizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:064880

Staničić T. Kemijski sastav bundeve i njenih nusproizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:064880

T. Staničić, "Kemijski sastav bundeve i njenih nusproizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:064880

Metadata
TitleKemijski sastav bundeve i njenih nusproizvoda
Title (english)Chemical composition of pumpkin and its by-products
AuthorTea Staničić
MentorAntonela Ninčević Grassino (mentor)
Committee memberMarija Badanjak Sabolović (predsjednik povjerenstva)
Committee memberSuzana Rimac Brnčić (član povjerenstva)
Committee memberAntonela Ninčević Grassino (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2022-05-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bundevu karakterizira bogati nutritivni sastav s blagotvornim učinkom na zdravlje. Kako bi se predložila daljnja moguća primjena pulpe, kore i sjemenki bundeve u ovom radu je određen njihov kemijski sastav. Sadržaj vlage i pepela u uzorcima određen je gravimetrijskom analitičkom metodom. Rezultati su pokazali da pulpa ima najveći udio vlage (93,99 %), a sjemenke najveći udio pepela (2,75 %). Udio masti i vlakana određen je primjenom Soxhlet ekstrakcije i refluksiranjem te gravimetrijskom analizom. Rezultati su pokazali da sjemenke bundeve imaju najveći udio masti (21,44 %) i vlakana (56,56 %). U postupku određivanja sadržaja proteina i šećera u uzorcima bundeve korištena je ultrazvučna ekstrakcija, a prinos dvaju analita praćen je UV/Vis spektofotometrijom. Dobivenim rezultatima je pokazano da povećanje vremena ekstrakcije utječe i na povećanje udjela proteina i šećera. Tako je kod 40 minuta postignuta njihova najučinkovitija ekstrakcija. Pri ovom optimalnom ekstrakcijskom parametru kora bundeve daje najveći udio proteina (15,08 %) i šećera (63,90 %).
Abstract (english)
The pumpkin is characterized by a rich nutritional composition with a beneficial effect on health. In order to propose further uses for the pulp, peel and seeds, the aim of this work was to determine their chemical composition. The moisture and ash content of the samples was determined by the gravimetric analysis method. The results showed that the pulp had the highest moisture content (93.99 %), and the seeds had the highest ash content (2.75 %). The content of fat and dietary fiber was determined by Soxhlet extraction, reflux and gravimetric analysis. The results showed that the seeds had the highest mass content of fat (21.44 %) and dietary fiber (56.56 %). Ultrasonic extraction was used in determining the content of proteins and sugars in the samples, and the yield of the two analytes was monitored by UV/Vis spectrophotometry. The results showed that increasing the extraction time has an effect on the increase of protein and sugar levels. Thus, it can be seen that the most effective extraction is achieved at a time of 40 minutes. At this optimal parameter, the pumpkin peels had the highest mass percentage of protein (15.08 %) and sugar (63.90 %).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:064880
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-06-29 11:18:35