prikaz prve stranice dokumenta Utjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul
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master's thesis
Utjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:420818
Sušić, Ina
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

Sušić, I. (2011). Utjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:420818

Sušić, Ina. "Utjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:420818

Sušić, Ina. "Utjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:420818

Sušić, I. (2011). 'Utjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:420818

Sušić I. Utjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:420818

I. Sušić, "Utjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:420818

Metadata
TitleUtjecaj kultivara i načina proizvodnje na sastav masnih kiselina repičinog ul
Title (english)The influence of cultivars and oil extraction process on the fatty acids composition of rapeseed oil
AuthorIna Sušić
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 country2011-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je analizirati utjecaj kultivara i načina proizvodnje na sastav odnosno udio masnih kiselina u repičinu ulju. Kombinacijom tri kultivara uljane repice i tri načina proizvodnje (hladno prešanje, prešanje uz prethodno kondicioniranje, ekstrakcija pri sobnoj temperaturi) dobiveno je 9 uzoraka ulja. U uzorcima je utvrđeno 16 masnih kiselina čiji se udio kretao unutar granica propisanih Pravilnikom o jestivim uljima i mastima Republike Hrvatske. Najzastupljenija masna kiselina bila je oleinska kiselina, a slijedile su je linolna, linolenska i palmitinska kiselina. Pojedinačni udio preostalih masnih kiselina iznosio je manje od 2%. Nutritivna kvaliteta istraženih ulja potvrđena je malim udjelom zasićenih masnih kiselina te povoljnim omjerom (2:1) linolne i linolenske kiseline. Kultivar je imao statistički značajan utjecaj na udio pojedinih masnih kiselina, a isto je ustanovljeno i za način proizvodnje ulja. PCA analizom, međutim, nije potvrđeno da prema masnim kiselinama možemo okarakterizirati uzorke proizvedene različitim načinima iz istog kultivara.
Abstract (english)
The aim of the study was to analyze the fatty acids composition of rapeseed oil obtained from different cultivars and produced by different production methods. A combination of three rapeseed cultivars and three different methods of production (cold pressing, pressing with previous conditioning and extraction at room temperature) was used to obtain 9 oil samples. 16 fatty acids were determined in those oil samples and their amounts were within the limits prescribed by the Croatian Regulation on Edible Oils and Fats. The dominant fatty acid in all samples was oleic acid followed by linoleic, linolenic and palmitic acid. All the other fatty acids accounted for less than 2% each. The nutritive value of the studied oils was confirmed by a small percentage of saturated fatty acids and a favourable ratio (2:1) of linoleic and linolenic acids. The cultivar as well as the method of production had a statistically significant influence on fatty acid composition of samples. However, PCA showed that samples obtained by different production methods within the same cultivar can not be separate based on fatty acid composition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:420818
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 10:50:26