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undergraduate thesis
Karakterizacija pektina izoliranog iz kore naranče
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:806587
Mahaček, Klaudija
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

Mahaček, K. (2024). Karakterizacija pektina izoliranog iz kore naranče (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:806587

Mahaček, Klaudija. "Karakterizacija pektina izoliranog iz kore naranče." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:806587

Mahaček, Klaudija. "Karakterizacija pektina izoliranog iz kore naranče." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:806587

Mahaček, K. (2024). 'Karakterizacija pektina izoliranog iz kore naranče', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:806587

Mahaček K. Karakterizacija pektina izoliranog iz kore naranče [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:806587

K. Mahaček, "Karakterizacija pektina izoliranog 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:159:806587

Metadata
TitleKarakterizacija pektina izoliranog iz kore naranče
AuthorKlaudija Mahaček
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 country2024-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Pektin je biljni polisaharid koji zbog svojih gelirajućih i stabilizirajućih svojstava nalazi široku primjenu u prehrambenoj industriji, a u novije vrijeme na važnosti dobiva i u medicini te farmaceutskoj industriji. U velikoj se mjeri ekstrahira iz biootpada industrije za preradu voća. U okviru ovog rada istražen je utjecaj octene i klorovodične kiseline na parametre kvalitete pektina ekstrahiranog iz kore naranče. Ekstrakcija je provedena konvencionalnom metodom refluksiranja u vremenu od 3 h pri 80 °C. UV/Vis spektrofotometrijom i titrimetrijskim metodama određen je sadržaj galakturonske kiseline, ekvivalentna težina, sadržaj metoksi skupina, uronske kiseline te stupanj esterifikacije. Također su određeni parametri boje pektinskih uzoraka. Rezultati su pokazali da je veći prinos (2,25 %), stupanj esterifikacije (78,26 %) kao i veći udio galakturonske kiseline (96,10 %) dobiven ekstrakcijom 0,1 mol L-1 klorovodičnom kiselinom. S obzirom na navedeno može se zaključiti da klorovodična kiselina veće jakosti u usporedbi sa octenom kiselinom utječe na efikasnije cijepanje jedinica galakturonske kiseline u pektinu što dovodi i do prirasta određivanih parametara.
Abstract (english)
Pectin is a plant polysaccharide that is widely used in the food industry due to its gelling and stabilizing properties and has recently become increasingly important in medicine and the pharmaceutical industry. It is mainly obtained from the fruit bio-waste processing in dustry. In this work, the influence of acetic and hydrochloric acid on the quality parameters of pectin extracted from orange peels was investigated. The extraction was carried out using the standard reflux method for 3 hours at 80 °C. The content of galacturonic acid, the equivalent weight, the content of methoxy groups, the uronic acid and the degree of esterification were determined using UV/Vis spectrophotometry and titrimetric methods. The color parameters of the pectin samples were also determined. The results showed that a higher yield (2.25 %), a higher degree of esterification (78.26 %) and a higher proportion of galacturonic acid (96.10 %) were achieved by extraction with 0.1 mol L-1 hydrochloric acid. As already mentioned, it can be concluded that hydrochloric acid, as a stronger acid than acetic acid, has an influence on the efficient cleavage of galacturonic acid into pectin, which leads to an increase in the parameters determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:806587
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 on2024-09-26 08:00:35