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undergraduate thesis
Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:422718
Brajković, Antonija
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

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Brajković, A. (2017). Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:422718

Brajković, Antonija. "Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:422718

Brajković, Antonija. "Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:422718

Brajković, A. (2017). 'Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:422718

Brajković A. Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:422718

A. Brajković, "Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:422718

Metadata
TitleUtjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja
Title (english)Influence of packaging on the oxidative stability of virgin olive oil
AuthorAntonija Brajković
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 country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Kao i bilo koji proizvod koji sadrži masnoće, trajnost djevičanskog maslinovog ulja je zbog oksidacijske degradacije ograničena. Tehnike ekstrakcije ulja, stupanj izloženosti kisiku, svjetlu, povišenoj temperaturi te način skladištenja, bitno utječu na način oksidacije ulja. Kako bi se utvrdio utjecaj ambalaže na kratkotrajno skladištenje djevičanskog maslinovog ulja, u ovom istraživanju ulje je skladišteno u trima različitim ambalažama (u ambalaži od zelenog stakla, prozirnog stakla i PET ambalaži) u periodu od tri mjeseca. U svim uzorcima određeni su osnovni pokazatelji kakvoće djevičanskog maslinovog ulja, određen je sastav polifenola i utvrđena je antioksidacijska aktivnost DPPH metodom. Kao rezultat oksidacije, najveći gubitak antioksidacijske aktivnosti djevičanskog maslinovog ulja uočava se u uzorku skladištenom u PET ambalaži, dok se najstabilnije pokazalo ulje skladišteno u zelenom staklu iako razlika nakon tromjesečnog skladištenja nije značajna.
Abstract (english)
Like any fat-containing product, the shelf life of virgin olive oil is limited due to oxidative degradation. Oil extraction techniques, degree of oxygen exposure, light, elevated temperature, and storage method significantly affect to oil oxidation. In order to determine the impact of packaging on short-term storage of virgin olive oil, oil was stored in three different packaging (in green glass, transparent glass and PET packaging) for three months. In all samples, basic quality indicators of virgin olive oil and the composition of polyphenols wrere determined. Also, the antioxidant activity was determined using the DPPH method. As a result of oxidation, the greatest loss of antioxidant activity of virgin olive oil was found in the sample stored in PET packaging, while the oil stored in green glass was found to be the most stable, although the difference between the samples after three months of storage was not significant.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:422718
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 on2017-07-07 09:58:34