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master's thesis
Utjecaj kultivara i uvjeta proizvodnje na svojstva repičinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:027719
Bosolt, Tina
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

Bosolt, T. (2011). Utjecaj kultivara i uvjeta proizvodnje na svojstva repičinog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:027719

Bosolt, Tina. "Utjecaj kultivara i uvjeta proizvodnje na svojstva repičinog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:027719

Bosolt, Tina. "Utjecaj kultivara i uvjeta proizvodnje na svojstva repičinog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:027719

Bosolt, T. (2011). 'Utjecaj kultivara i uvjeta proizvodnje na svojstva repičinog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:027719

Bosolt T. Utjecaj kultivara i uvjeta proizvodnje na svojstva repičinog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:027719

T. Bosolt, "Utjecaj kultivara i uvjeta proizvodnje na svojstva repičinog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:027719

Metadata
TitleUtjecaj kultivara i uvjeta proizvodnje na svojstva repičinog ulja
Title (english)The influence of cultivars and oil extraction process on the properties of rapeseed oil
AuthorTina Bosolt
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 country2011-03-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj pet različitih kultivara uljane repice i četiri načina proizvodnje na udio masnih kiselina i pojedinih neosapunjivih komponenti repičinog ulja. Repičino ulje je okarakterizirano visokim udjelom oleinske masne kiseline, ß – sitosterola, brasikasterola i γ – tokoferola te niskim udjelom zasićenih masnih kiselina. Udio pojedinih komponenti između uzoraka ulja se razlikuje, stoga ulja dobivena preradom hibrida PR 46 W 9 i PR 46 W 10 ističu se sa visokim udjelom ß – sitosterola, 7 – avenasterola, ukupnih sterola te linolne i palmitinske masne kiseline. Hibrid Toccata okarakteriziran je većim udjelom linolenske masne kiseline, dok se sorte Oase i Remy ističu sa većim udjelom oleinske i stearinske masne kiseline. Ulja proizvedena procesom ekstrakcije ističu se sa većim udjelom ukupnih sterola i γ – tokoferola za razliku od ulja proizvedena procesom prešanja. Kultivar ima utjecaja na udio masnih kiselina, fitosterola i tokoferola za razliku od načina proizvodnje i njihove interakcije koji nemaju utjecaja na udio masnih kiselina u uzorcima ulja.
Abstract (english)
The aim of this study was to examine the influence of five different rapeseed cultivars and four types of production on the fatty acids content and unsaponifiable components of rapeseed oil. Rapeseed oil is characterized by a high content of oleic fatty acid, ß – sitosterol, brasicasterol and γ- tocopherol and low content of saturated fatty acids. Amount of individual components between oil samples differs, so the oils obtained by hybrids PR 46 W 9 and PR 46 W 10 have higher content of ß – sitosterol, Δ7 - avenasterol, total sterols, linoleic and palmitic fatty acid. Hybrid Toccata is characterized by a higher content of linolenic fatty acid than other cultivars, whereas cultivars Oase and Remy have higher amount of oleic and stearic fatty acid. Oils produced by the solvent extraction are characterized by content of total sterols and γ- tocopherol than the ones produced by pressing. Cultivars have influence on the fatty acids content, phytosterols and tocopherols in contrast to oil extraction process and their interaction which have statistical high influence on certain unsaponifiable components but have no influence on fatty acid composition in rapeseed oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:027719
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-30 09:02:33