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master's thesis
Simultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:011829
Žerjav, Biserka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for General and Inorganic Chemistry and Electroanalysis

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

Cite this document

Žerjav, B. (2011). Simultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:011829

Žerjav, Biserka. "Simultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:011829

Žerjav, Biserka. "Simultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:011829

Žerjav, B. (2011). 'Simultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:011829

Žerjav B. Simultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:011829

B. Žerjav, "Simultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:011829

Metadata
TitleSimultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja
Title (english)Simultaneous application of UV VIS spectroscopy and highperformance liquid chromatography in the research of thermal degradation of virgin olive oil
AuthorBiserka Žerjav
MentorDamir Iveković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for General and Inorganic Chemistry and Electroanalysis)
Zagreb
Defense date and country2011-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu proučavane su promjene u sastavu fenolnih spojeva u djevičanskom maslinovom ulju tijekom njegova zagrijavanja na 142±2 °C. Promjene u ulju praćene su simultanom uporabom UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti (HPLC). Ustanovljeno je da se uporabom protočnog spektrofotometrijskog sustava praćenje procesa termičke degradacije ulja može izvesti na jednostavan, brz i neinvazivan način. Dvodimenzijska korelacijska spektrometrija u UV-VIS području pokazala se prikladnom za detekciju i vizualizaciju degradacijskih procesa koji se odvijaju tijekom zagrijavanja ulja, te je ustanovljeno da je prisutnost β-karotena u ulju povezana s pojavom indukcijskog perioda, tijekom kojeg ne dolazi do degradacije prisutnih fenolnih spojeva dok se ne degradira gotovo sav β-karoten. Zbog složenosti sustava i prisutnosti velikog broja aktivnih komponenata u djevičanskom maslinovom ulju, za potpuno objašnjenje složene strukture korelacijskih spektara nije dostatno pratiti samo promjene u koncentracijskom profilu fenolnih spojeva.
Abstract (english)
The goal of this thesis was to study changes in the composition of phenolic compounds in virgin olive oil during its heating on 142±2 °C. The changes were monitored by simultaneous application of UV-VIS spectroscopy and high-performance liquid chromatography (HPLC). It was found that thermal degradation of olive oil could be performed in a simple, fast and non-invasive way by using a flow-through spectrophotometric system. Two-dimension correlation spectroscopy in the UV-VIS region was proven to be suitable method for the detection and visualization of the degradation processes that occur during olive oil heating. It was also found that the presence of β-carotene in olive oil could be associated with the occurrence of an induction period, during which the degradation of phenolic compounds did not occur untill almost all β-carotene had been degraded. It has been concluded that, due to the complexity of the system and the presence of a large number of active components in virgin olive oil, for the full explanation of the complex correlation spectra it is not sufficient to monitor the changes in concentration profiles of phenolic compounds only.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:011829
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
Terms of useLicence In copyright icon
Created on2017-05-31 12:57:32