Količina kalija i željeza u proizvodima od rajčice

master's thesis

• Title (english): Content of potassium and iron in tomato products
• Author: Antun Šokec
• Mentor: Marko Petek (mentor)
• Committee member: Marko Petek (predsjednik povjerenstva)
• Committee member: Jana Šic Žlabur (član povjerenstva)
• Committee member: Sanja Fabek Uher (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Plant Nutrition); Zagreb
• Defense date and country: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Rajčica (Lycopersicon esculentum Mill.) je jednogodišnja povrtna kultura čiji se plodovi mogu konzumirati u svježem stanju ili prerađeni. U plodovima rajčice kalij je jedan od najzastupljenijih minerala, no sadrži i značajnu količinu željeza. Cilj ovog diplomskog rada bio je utvrditi količinu kalija i željeza u uzorcima proizvoda od rajčice iz različitih serija proizvodnje. Uzorkovanje je provedeno na šest proizvoda od rajčice (kečap, dvostruki koncentrat, pelati, pasirana rajčica te sjeckana rajčica iz konvencionalnog i ekološkog uzgoja). Nakon sušenja na 105 °C uzorci su razgrađeni s HNO3 i HClO4 u mikrovalnoj peći te je kalij određen na plamenfotometru, a željezo na atomskom apsorpcijskom spektrometru. Statistička obrada podataka pratila je model analize varijance (ANOVA). Količina kalija u suhoj tvari kretala se od 1,36 do 5,37 % K u ST, a u svježoj tvari od 185,19 do 1224,46 mg K/100 g svježe tvari. Količina željeza u suhoj tvari kretala se od 24,30 do 155,07 mg Fe/100 g ST, a u svježoj tvari od 0,42 do 1,23 mg Fe/100 g svježe tvari. Najveća količina kalija na bazi suhe i u svježoj tvari utvrđena je u koncentratu rajčice. Najviše željeza na bazi suhe tvari utvrđeno je u sjeckanoj rajčici, dok je najveća količina željeza u svježoj tvari utvrđena u koncentratu rajčice.

Abstract (english)

Tomato (Lycopersicon esculentum Mill.) is an annual vegetable crop whose fruits can be consumed fresh or processed. Potassium is one of the most abundant minerals in tomato fruits, but they also contain a significant amount of iron. The aim of this thesis was to determine the amount of potassium and iron in samples of tomato products from different production batches. Sampling was carried out on six tomato products (ketchup, double concentrate, canned tomatoes, pureed tomatoes and chopped tomatoes from conventional and organic farming). After sample preparation, drying at 105 °C, homogenization and digestion in a microwave oven using HNO3 and HClO4, potassium was determined by flame photometry while iron was determined by AAS (Atomic Absorption Spectroscopy). Statistical data analysis was performed using Analysis of variance method (ANOVA). The determined content of potassium in dry matter ranged from 1.36 to 5.37 % K DW. Potassium levels in fresh matter ranged from 185.19 to 1224, 46 mg K/100 g fresh weight. The determined content of iron in dry matter ranged from 24.30 to 155.07 mg Fe/kg DW. Iron levels in fresh matter ranged from 0.42 to 1.23 mg Fe/100 g fresh weight. The highest amount of potassium in dry and fresh matter was determined in tomato concentrate. The highest amount of iron based on dry matter was determined in chopped tomatoes, while the highest amount of iron in fresh matter was determined in tomato concentrate.

• Keywords: Lycopersicon esculentum Mill.; minerali; mikroelement; makroelement; prerada
• Keywords (english): Lycopersicon esculentum Mill.; minerals; microelement; macroelement; processing
• Language: croatian
• URN:NBN: urn:nbn:hr:204:524238
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologije (magistar/ magistra inženjer/inženjerka agroekologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-09-01 10:32:14