Elementna analiza đumbira i papra metodom atomske emisijske spektrometrije uz induktivno spregnutu plazmu

master's thesis

• Title (english): Elemental analysis of ginger and pepper by inductively coupled plasma atomic emission spectrometry
• Author: Doris Toma
• Mentor: Iva Juranović Cindrić (mentor)
• Committee member: Iva Juranović Cindrić (predsjednik povjerenstva)
• Committee member: Ines Primožič (član povjerenstva)
• Committee member: Ivica Đilović (član povjerenstva)
• Committee member: Sanda Rončević (član povjerenstva)
• Granter: University of Zagreb; Faculty of Science; (Department of Chemistry); Zagreb
• Defense date and country: 2021-02-11, Croatia
• Scientific / art field, discipline and subdiscipline: NATURAL SCIENCES; Chemistry

Abstract

Papar (Piper nigrum L.), kajenski papar (Capsicum annuum L.) i đumbir (Zingiber officinale
L.) su široko upotrebljavani začini koji osim nutricionističkih svojstava posjeduju i ljekovita
svojstva. U uzorcima đumbira i papra određen je udio makro- i mikroelemenata metodom
atomske emisijske spektrometrije uz induktivno spregnutu plazmu (ICP-AES) i metodom
spektrometrije masa uz induktivno spregnutu plazmu (ICP-MS). Uzorci su razoreni u uređaju
za mikrovalno potpomognuto razaranje korištenjem smjese dušične kiseline i vodikovog
peroksida. Korištenim metodama određen je udio makroelemenata: Ca, K, Mg i Na te
mikroelemenata: Ag, Al, As, Ba, Be, Bi, Cd, Co, Cr, Cu, Fe, Ga, Li, Mn, Mo, Ni, Pb, Rb, Se,
Sr, Te, Tl, V i Zn. Sadržaj makro- i mikroelemenata se razlikuje u uzorcima iste biljne vrste i
između uzoraka papra i đumbira.

Abstract (english)

Pepper (Piper nigrum L.), cayenne pepper (Capsicum annuum L.) and ginger (Zingiber
officinale L.) are widely used spices which beyond nutritional properties exhibit therapeutic
properties. In order to characterize these foods more in detail, the content of macro- and
microelements of ginger and pepper was determined by inductively coupled plasma atomic
emission spectrometry (ICP-AES) and inductively coupled plasma mass spectrometry (ICPMS).
The samples were digested using nitric acid and hydrogen peroxide in a microwave
digestion system. The content of macroelements: Ca, K, Mg, Na and microelements: Ag, Al,
As, Ba, Be, Bi, Cd, Co, Cr, Cu, Fe, Ga, Li, Mn, Mo, Ni, Pb, Rb, Se, Sr, Te, Tl, V i Zn was
determined. The content of macro- and microelements differs not only between the samples of
the same plant species but aslo inbetween one spice.

• Keywords: đumbir; ICP-AES; ICP-MS; makroelementi; mikroelementi; papar
• Keywords (english): ginger; ICP-AES; ICP-MS; major and minor elements; pepper
• Language: croatian
• URN:NBN: urn:nbn:hr:217:919496
• Study programme: Title: Graduate university studies in chemistry; specializations in: Research programme; Course: Research programme; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra kemije (magistar/magistra kemije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access; Embargo expiration date: 2023-02-11
• Created on: 2021-03-05 13:39:46