prikaz prve stranice dokumenta Utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre
  Download
PDF 1.03 MB
undergraduate thesis
Utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:337383
Vidulin, 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

Vidulin, T. (2016). Utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:337383

Vidulin, Tina. "Utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:337383

Vidulin, Tina. "Utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:337383

Vidulin, T. (2016). 'Utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:159:337383

Vidulin T. Utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:337383

T. Vidulin, "Utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:337383

Metadata
TitleUtjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre
Title (english)Influence of year of cultivation on polyphenols of Istrian virgin olive oil
AuthorTina Vidulin
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2016-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Fenolni spojevi su učinkoviti prirodni antioksidansi koji štite djevičansko maslinovo ulje od autooksidacijskih promjena te mu tako osiguravaju trajnost i kvalitetu. Osim njihovog važnog antioksidacijskog djelovanja treba napomenuti da su odgovorni i za specifična senzorska svojstva djevičanskog maslinovog ulja. Cilj ovog rada bio je utvrditi utjecaj godine uzgoja na sastav polifenola djevičanskog maslinovog ulja iz Istre. Sastav i udio polifenola u uzorcima ekstra djevičanskih maslinovih ulja... More iz 2014. godine i 2015. godine utvrđeni su metodom tekućinske kromatografije visoke djelotvornosti uz UV detekciju. Udjeli polifenolnih spojeva ovih dvaju uzoraka sličnih su vrijednosti uz aglikone oleuropeina kao dominantne fenolne spojeve. Osim aglikona oleuropeina, u analiziranim uzorcima identificirana je skupina sekoiridoida te fenolni alkoholi, hidroksitirosol i tirosol. Takav rezultat posljedica je sličnih vremenskih uvjeta (količine oborina) u navedene dvije vegetacijske godine. Less
Abstract (english)
Phenolic compounds are effective natural antioxidants that protect virgin olive oil from autoxidation while ensuring its stability and quality. In addition to their antioxidant activity, they are also responsible for the specific organoleptic characteristics of virgin olive oil. The aim of this study was to determine the influence of cultivation year on the content and composition of polyphenols of Istrian virgin olive oils. Polyphenols of extra virgin olive oils from 2014. and 2015. were... More determined by using high performance liquid chromatography with UV detection. Content and composition of polyphenolic compounds of these two samples are similar with oleuropein aglycone as dominant phenolic compounds. In addition, group of secoiridoides and phenolic alcohol, hydroxytyrosol and tyrosol, were also identified in both analyzed oils. This results are consequence of similar weather conditions (precipitation) of these two vegetation years. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:337383
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 10:05:39
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.