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undergraduate thesis
Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:164408
Macut, Maja
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

Macut, M. (2017). Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, Maja. "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, Maja. "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, M. (2017). 'Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut M. Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 June 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:164408

M. Macut, "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:164408

Metadata
TitleUtjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja
Title (english)The effect of seed roasting temperature on antioxidant activity of pumpkin seed oil
AuthorMaja Macut
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 country2017-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tradicionalno se bučino ulje proizvodi kao nerafinirano ulje što uključuje proces prženja sjemenki prije izdvajanja ulja. Upravo je prženje kritična točka proizvodnje visokokvalitetnog bučinog ulja. Cilj ovog rada je bio odrediti utjecaj temperature prženja bučinih koštica na antioksidacijsku aktivnost proizvedenog bučinog ulja. Antioksidacijska aktivnost je određena DPPH▪ metodom i utvrđeno je da temperatura prženja značajno utječe na antioksidacijsku aktivnost (p<0,05). Povećanjem temperature vidljiv je trend povećanja antioksidacijake aktivnosti nerafiniranog bučinog ulja. Razlog tome vjerojatno je bolja ekstrakcija tokoferola te nastajanje produkata Maillardovih reakcija. Stoga bi se za proizvodnju bučinog ulja povećane antioksidacijske aktivnosti trebale koristiti više temperature prženja (130 i 140°C).
Abstract (english)
Traditionally, pumpkin seed oil is produced as a non-refined oil, which involves the process of frying the seeds before separating the oil. Frying is a critical point for production of high quality pumpkin seed oil. The aim of this paper was to determine the influence of the temperature of frying pumpkin seeds on antioxidant activity of produced oil. Antioxidant activity was determined by DPPH▪ method and it was found that frying temperature significantly affects on antioxidant activity (p<0.05). By increasing the temperature there is a visible trend of increasing antioxidant activity of non-refined pumpkin seed oil. This is probably due to better tocopherol extraction and Maillard reaction products. Therefore, for production of pumpkin seed oil with increased antioxidant activity should use higher frying temperatures (130 and 140 °C).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:164408
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-18 09:57:36