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undergraduate thesis
Tokoferoli u djevičanskom maslinovom ulju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:365397
Prodan, Morena
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

Prodan, M. (2012). Tokoferoli u djevičanskom maslinovom ulju (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:365397

Prodan, Morena. "Tokoferoli u djevičanskom maslinovom ulju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:365397

Prodan, Morena. "Tokoferoli u djevičanskom maslinovom ulju." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:365397

Prodan, M. (2012). 'Tokoferoli u djevičanskom maslinovom ulju', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:365397

Prodan M. Tokoferoli u djevičanskom maslinovom ulju [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:365397

M. Prodan, "Tokoferoli u djevičanskom maslinovom ulju", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:365397

Metadata
TitleTokoferoli u djevičanskom maslinovom ulju
Title (english)Tocopherols in virgin olive oil
AuthorMorena Prodan
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 country2012-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Maslinovo ulje dobiva se postupkom mljevenja (gnječenja) i prešanja zrelih plodova masline. Maslinovo ulje karakterizira ugodna i jedinstvena aroma koja potječe od različitih sastojaka, kao što su vitamin E, fenoli, steroli i aromatične tvari. U ovom radu prikazan je utjecaj tokoferola na kakvoću maslinovog ulja te njegovo antioksidacijsko djelovanje u maslinovom ulju. U eksperimentalnom djelu rada određivani su parametri kvalitete ulja proizvedenog na području grada Buzeta. Određen je udio slobodnih masnih kiselina, peroksidni broj te provedena senzorska analiza. Prema vrijednostima dobivenim mjerenjem udjela slobodnih masnih kiselina i peroksidnog broja, proizvedeno ulje prema Pravilniku o uljima od ploda i komine maslina spada u ekstra djevičansko maslinovo ulje. Senzorskom analizom nije ustanovljena nijedna mana proizvedenog ulja, a pozitivna svojstva, kao što su gorčina, voćnost i pikantnost su bila srednje izražena.
Abstract (english)
Olive oil is produced by grinding and pressing whole olives. Olive oil has a unique flavour that comes from different compounds such as vitamin E, phenols, sterols and aromatic substances. The goal of this study was to show the impact of tocopherols on the quality of olive oil. The experimental part of this study was to determine basic quality parameters of olive oil that was produced near the city Buzet. Free fatty acids and peroxide number were determined, and organoleptic analysis was made. Quality parameters were in the range for extra virgin olive oil. Organoleptic analysis revealed no defects, and advantages of olive oil, such as fruit flavour, bitterness and piquancy were medium expressed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:365397
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 10:25:09