prikaz prve stranice dokumenta Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici
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undergraduate thesis
Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:807977
Borovnica, Arijana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

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

Cite this document

Borovnica, A. (2013). Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:807977

Borovnica, Arijana. "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:807977

Borovnica, Arijana. "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:807977

Borovnica, A. (2013). 'Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:807977

Borovnica A. Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:807977

A. Borovnica, "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:807977

Metadata
TitleIzolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici
Title (english)Isolation and characterization of carotenoid from yellow, green and red pepper
AuthorArijana Borovnica
MentorSenka Djaković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2013-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Karotenoidi su jedna od najvažnijih skupina prirodnih pigmenata zbog njihove velike rasprostranjenosti te strukturne i funkcijske raznolikosti. Prirodni su antioksidansi i imaju važnu ulogu u fiziološkim procesima kod ljudi i životinja. U ovom završnom radu opisana je izolacija karotenoida iz zelene, žute i crvene paprike koristeći dvije različite smjese otapala. Pojedini karotenoidi u svakoj paprici identificirani su preparativnom tankoslojnom kromatografijom i FTIR-spektroskopijom. Tako je u zelenoj paprici najzastupljeniji feofitin i klorofil b te ksantofili lutein i violaksantin, u žutoj ksantofili koji su tijekom izolacije esterificirani, a u crvenoj paprici kapsantin i kapsorubin koji utječu na intenzitet crvene boje.
Abstract (english)
Carotenoids are one of the most important group of natural pigments because of wide distribution and structural and functional diversity. They are natural antioxidants and have an important role in physiological processes in humans and animals. In this work we descriped isolation of carotenoids from green, yellow and red pepper using two different mixtures of solvents.With preparative thin layer chromatography and FTIR-spectroscopy carotenoids were identified in all three peppers. In green pepper the most common is feofitin and chlorophyll b, xanthophylls lutein and violaksantin, in yellow pepper xanthophylls which were esterified during isolation and in a red pepper the most common were capsanthin and kapsorubin which determine the intensity of red colour.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:807977
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 07:53:29