Chemical characterization of chitin from New Zealand plants and their use as antimicrobial : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Abstract

This project validates the application of mushroom-based chitin quantification/determination protocols on plant-derived samples, for the quantification of the nitrogenous compound- chitin from New Zealand Flax seeds using High- Performance liquid-chromatographical techniques and thereby develop a fermented Kefir using chitin rich sources followed by its physio-chemical analysis. Validation of the method undertaken has proven to not be applicable as it doesn’t work for New Zealand Flax seed samples, chitin standards and (Aspergillus bisporus) mushroom positive control using principle TLC detection, thereby disputing the claim of proposed methodology. Further verification was done using quantification of nitrogenous chitin from above mentioned samples using HPLC-UV, which provided no quantifiable composition in Phormium tenax (Harakeke) and Phormium cookianum (Wharariki) seeds whereas Button mushrooms accounts for comparably low quantities, accepts the null hypothesis for the presence of chitin in New Zealand Flax seeds. Later, this project addresses the need of development of nitrogenous rich functional fermented beverage using principle chitin as emulsifier/stabilizer adjuncts in Kefir drinks, which elicits Anti-microbial activity. Physio-chemical analysis were further conducted on kefir products to evaluate the authenticity of product.