prikaz prve stranice dokumenta Utjecaj organskih kiselina na ekstrakciju pektina iz kore naranče
  Download
PDF 1.27 MB
undergraduate thesis
Utjecaj organskih kiselina na ekstrakciju pektina iz kore naranče
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:055754
Hanžek, Magdalena
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

Hanžek, M. (2024). Utjecaj organskih kiselina na ekstrakciju pektina iz kore naranče (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:055754

Hanžek, Magdalena. "Utjecaj organskih kiselina na ekstrakciju pektina iz kore naranče." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:055754

Hanžek, Magdalena. "Utjecaj organskih kiselina na ekstrakciju pektina iz kore naranče." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:055754

Hanžek, M. (2024). 'Utjecaj organskih kiselina na ekstrakciju pektina iz kore naranče', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:055754

Hanžek M. Utjecaj organskih kiselina na ekstrakciju pektina iz kore naranče [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 September 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:055754

M. Hanžek, "Utjecaj organskih kiselina na ekstrakciju pektina iz kore naranče", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:055754

Metadata
TitleUtjecaj organskih kiselina na ekstrakciju pektina iz kore naranče
Title (english)The effect of organic acids on the extraction of pectin from orange peel
AuthorMagdalena Hanžek
MentorAntonela Ninčević Grassino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Pektin je polisaharaid prirodno zastupljen u staničnoj stijenci viših biljaka, poput voća i povrća. Uglavnom se ekstrahira iz kore citrusa i komine jabuka, a pokazao se izuzetnim gelirajućim i stabilizirajućim agensom, stoga se široko primjenjuje u prehrambenoj industriji. Ekstrakcija pektina pokazala se jednom od osnovnih faza u samoj proizvodnji pektina, a u ovom radu provedena je primjenom dviju organskih kiselina, oksalne i limunske. Cilj rada bio je utvrditi utjecaj odabranih kiselina na parametre kvalitete pektina ekstrahiranog iz kore naranče refluksiranjem, u vremenu od 3 sata pri 80 °C. Određena je boja pektina, evivalentna težina, sadržaj metoksi skupina, ukupnih uronskih kiselina i galakturonske kiseline te stupanj esterifikacije. Rezultati su pokazali da je veći prinos (3,46 %) kao i veći udio galakturonske kiseline (91,80 %) dobiven nakon ekstrakcije oksalnom kiselinom.
Abstract (english)
Pectin is a polysaccharide that occurs naturally in the cell wall of higher plants, such as fruit and vege tables. It is mainly extracted from citrus peel and apple pomace and has proven to be an exceptional gelling and stabilising agent, which is why it is widely used in the food industry. Pectin extraction has proven to be one of the most fundamental steps in pectin production itself and is carried out in this work by using two organic acids, oxalic acid and citric acid. The aim of the work was to determine the influ ence of selected acids on the pectin quality parameters extracted from orange peels by refluxing at 80 °C for 3 hours. The pectin colour, the equivalent weight, the content of methoxy groups, the total content of anhydrouronic acid and galacturonic acid as well as the degree of esterification were determined. The results showed that a higher yield (3.46 %) and a higher content of galacturonic acid (91.80 %) were obtained after extraction with oxalic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:055754
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-09-02 11:24:51