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master's thesis
Utjecaj kultivara na udjel i sastav tokoferola sirovog sojinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:875489
Grgat, 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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Grgat, A. (2016). Utjecaj kultivara na udjel i sastav tokoferola sirovog sojinog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:875489

Grgat, Antonija. "Utjecaj kultivara na udjel i sastav tokoferola sirovog sojinog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:875489

Grgat, Antonija. "Utjecaj kultivara na udjel i sastav tokoferola sirovog sojinog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:875489

Grgat, A. (2016). 'Utjecaj kultivara na udjel i sastav tokoferola sirovog sojinog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:875489

Grgat A. Utjecaj kultivara na udjel i sastav tokoferola sirovog sojinog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:875489

A. Grgat, "Utjecaj kultivara na udjel i sastav tokoferola sirovog sojinog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:875489

Metadata
TitleUtjecaj kultivara na udjel i sastav tokoferola sirovog sojinog ulja
Title (english)Influence of cultivars on yield and content of tocopherols in crude soybean oil
AuthorAntonija Grgat
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 country2016-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Soja, latinskog naziva Glycine max (L.) Merrill, jedna je od vodećih svjetskih poljoprivrednih kultura, čije se sjeme koristi kao izvor jestivih ulja, proteina i fitokemikalija. Cilj ovog rada je bio utvrditi utjecaj kultivara soje dobivenih procesom oplemenjivanja na udjel i sastav tokoferola sirovog sojinog ulja. U radu su provedena ispitivanja na uzorcima sojinog sjemena i sirovog sojinog ulja dobivenog postupkom ekstrakcije po Soxhletu. Rezultati su pokazali da kultivar značajno utječe na osnovne parametre kvalitete sjemena soje, na udjel pojedinačnih i ukupnih tokoferola i na udjel linolne, oleinske, palmitinske, α-linolenske, stearinske, arahidonske, eikosenske i behenske masne kiseline. Najzastupljenija masna kiselina u svim uzorcima je bila esencijalna omega-6 linolna sa najvećom vrijednosti u uzorku S8. Među tokoferolima, γ–tokoferol je bio nazastupljeniji u svim uzorcima, gdje uzorak S10 sadrži najviše ukupnih tokoferola. Najveći udjel ulja je pronađen kod uzoraka S1 i S3, a uzorak S8 sadrži najveću količinu proteina. Najveću vrijednost esencijalne omega-3 masne kiseline ima uzorak S3.
Abstract (english)
Soybean, Latin Glycine max (L.) Merrill, is one of the leading cultures which seed is used as a source of edible oil, protein and phytochemicals. The aim of this study was to determine the influence of new cultivars developed by breeding on the composition and content of tocopherols of crude soybean oil. Analysis were performed on soybean seed and crude soybean oil samples. Cultivar had a significant impact on the main parameters of seed quality, tocopherol content and composition of their isomers, fatty acids such as palmitic, stearic, oleic, linoleic, α-linolenic, arachidic, eicosenic and behenic. The dominant fatty acid in all samples was linoleic and sample S8 has the highest value. The dominant tocopherol of all analyzed oils was γ-tocopherol, where sample S10 contains the highest value of total tocopherols. The largest share of oil was found in samples S1 and S3. Sample S8 contains the highest amount of protein and sample S3 had the highest amount of esential omega-3 fatty acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:875489
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 13:41:26