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Pregled bibliografske jedinice broj: 794931

Ultrasound assisted extraction and characterization of pectin from tomato waste


Ninčević Grassino, Antonela; Brnčić, Mladen; Vikić-Topić, Dražen; Roca, Sunčica; Dent, Maja; Rimac Brnčić, Suzana
Ultrasound assisted extraction and characterization of pectin from tomato waste // Food chemistry, 198 (2016), 93-100 doi:10.1016/j.foodchem.2015.11.095 (međunarodna recenzija, članak, znanstveni)


Naslov
Ultrasound assisted extraction and characterization of pectin from tomato waste

Autori
Ninčević Grassino, Antonela ; Brnčić, Mladen ; Vikić-Topić, Dražen ; Roca, Sunčica ; Dent, Maja ; Rimac Brnčić, Suzana

Izvornik
Food chemistry (0308-8146) 198 (2016); 93-100

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Tomato waste ; Pectin ; Conventional extraction ; Sonication ; NMR and IR spectroscopy
(Tomato waste ; pectin ; conventional extraction ; sonication ; NMR and IR spectroscopy)

Sažetak
Pectin was extracted from tomato waste using two different extraction methods to assess its potential utilization as an alternative source of commercial pectin production. Tomato waste was treated with ammonium oxalate/oxalic acid by conventional extraction (CE), under reflux and ultrasound assisted extraction (UAE) at 37 kHz and temperatures of 60 °C and 80 °C. The pectin obtained from these methods was analysed and compared in terms of yield, chemical properties and structure. Among examined methods, CE at 60 °C resulted with the highest yield, but UAE during 15 min of sonication produced the pectiof better quality (anhydrouronic acid, methoxy and calcium pectate contents and degree of esterification). NMR and FTIR spectroscopy of isolated pectins revealed predominantly esterified structure, irrespective of extraction conditions. The comparison of the pectin yields obtained after extraction at 80 °C, indicate that similar values were found at times of 24 h and 15 min for CE and UAE, respectively. According to obtained results it can be concluded that main advantage of UAE is considerable shortening of extraction procedure with strong emphasis on environmental friendly processing approach. Therefore, these results suggested that UAE could be used as an efficient technique for the extraction of pectin from tomato waste and by- products.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

Napomena
S.I.: Total Food 2014: Exploitation of agri-food chain wastes and co-products.



POVEZANOST RADA


Projekt / tema
058-0580000-3071 - Razvoj kemometričkih i senzorskih metoda određivanja različitih analita (Antonela Ninčević Grassino, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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