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master's thesis
Utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:649238
Kolić, Nataša
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Kolić, N. (2012). Utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:649238

Kolić, Nataša. "Utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:649238

Kolić, Nataša. "Utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:649238

Kolić, N. (2012). 'Utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:649238

Kolić N. Utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:649238

N. Kolić, "Utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:649238

Metadata
TitleUtjecaj načina proizvodnje na bioaktivne komponente lanenog ulja
Title (english)Influence way of production on bioactive components in linseed oil
AuthorNataša Kolić
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2012-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja. Sjeme lana uzgojeno je 2011. na eksperimentalnom polju Agronomskog fakulteta u Zagrebu. Ulja su proizvedena procesom laboratorijskog prešanja na pet različitih načina, hladnim prešanjem (do 50˚C) bez mljevenja, hladnim prešanjem (do 50˚C) s mljevenjem, prešanjem s grijanjem glave preše bez mljevenja, prešanjem s grijanjem glave preše s mljevenjem i prešanjem s kondicioniranjem (30 minuta na temperaturi do 60˚C). S obzirom na osnovne parametre kvalitete ulja, sva proizvedena ulja bila su zadovoljavajuće kvalitete, a najbolje iskorištenje dobiveno je procesom prešanja s kondicioniranjem (30 minuta na temperaturi do 60˚C). Udio fenola najveći je kod ulja dobivenog prešanjem s kondicioniranjem (30 minuta na temperaturi do 60˚C). Najveća koncentracija lignana dobivena je kod ulja proizvedenog hladnim prešanjem (do 50˚C) s mljevenjem. Udio tokoferola ne ovisi o načinu proizvodnje. Indeks boje, te udio klorofila i karotenoida najveći su kod ulja dobivenog prešanjem s kondicioniranjem (30 minuta na temperaturi do 60˚C). Najveću antioksidacijsku aktivnost je imalo ulje dobiveno prešanjem s kondicioniranjem (30 minuta na temperaturi do 60˚C).
Abstract (english)
The aim of this study was to investigate the influence way of production on bioactive components in linseed oil. Flax seed was grown 2011. in the experimental field of Faculty of Agriculture in Zagreb. Oils are produced by the process of laboratory pressing, cold pressing (up to 50˚C) without grinding, cold pressing (up to 50˚C) with grinding, pressing with heating of the press head without milling, pressing with heated press heads with grinding and pressing with conditioning (30 minutes at temperatures up to 60˚C). Given the basic parameters of the quality of oil, all produced oils were of satisfactory quality and the best utilization of the pressing process is obtained with pressing with conditioning (30 min at temperatures up to 60˚C). The share of phenols is largest in oil obtained by pressing with conditioning (30 min at temperatures up to 60˚C). The share of lignans is largest in oil obtained by cold pressing (up to 50˚C) with grinding. Method of production did not affect on share of tocopherols. Color index and the share of chlorophyll and carotenoids are the largest in oil obtained by pressing with conditioning (30 min at temperatures up to 60˚C). The highest antioxidant activity had oil obtained by pressing with conditioning (30 min at temperatures up to 60˚C).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:649238
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-10 09:16:21