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undergraduate thesis
Sastav masnih kiselina uljarica iz porodice Brassicaceae
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:894122
Barošević, Lucija
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

Barošević, L. (2018). Sastav masnih kiselina uljarica iz porodice Brassicaceae (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:894122

Barošević, Lucija. "Sastav masnih kiselina uljarica iz porodice Brassicaceae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:894122

Barošević, Lucija. "Sastav masnih kiselina uljarica iz porodice Brassicaceae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:894122

Barošević, L. (2018). 'Sastav masnih kiselina uljarica iz porodice Brassicaceae', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:894122

Barošević L. Sastav masnih kiselina uljarica iz porodice Brassicaceae [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:894122

L. Barošević, "Sastav masnih kiselina uljarica iz porodice Brassicaceae", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:894122

Metadata
TitleSastav masnih kiselina uljarica iz porodice Brassicaceae
Title (english)Composition of fatty acids from the Brassicaceae family
AuthorLucija Barošević
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 country2018, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj sorte i načina uzgoja sjemena porodice Brassicaceae (uljane repice i gorušice) na osnovne parametre kvalitete sjemena kao i na sastav masnih kiselina. Utjecaj sorte i načina uzgoja na kvalitetu sjemena odredili smo na temelju rezultata analize udjela vode, udjela ulja, sastava masnih kiselina kao i rezultata određivanja tehničko tehnoloških svojstava sjemena (veličina i oblik sjemena i masa 1000 sjemenki). Rezultati su pokazali kako sorta ima značajan utjecaj na udio ulja, udio vode ali i na sastav masnih kiselina sjemena uljane repice, dok način uzgoja ima značajan utjecaj na udio ulja u sjemenu uljane repice kao i na udio palmitoleinske, stearinske, linolne, α-linolenske i arahinske masne kiseline. U analiziranim uzorcima sjemena gorušice pokazalo se kako način uzgoja sjemena značajno utječe samo na udio ulja.
Abstract (english)
The aim of this study was to determine the influence of cultivar and breeding methods of the Brassicaceae seeds (rapeseed and white mustard) on the basic seed quality parameters and on fatty acid composition. The influence of cultivar and breeding methods of cultivation on seed quality was determined based on the results of water and oil content analysis, fatty acid composition and results from the assessment of technical technology properties of seeds (form and size of seed and weight of 1000 seeds) as well. The results showed that cultivars have a significant effect on the oil content, water content, and also on the composition of fatty acid of rapeseed while breeding methods have a significant effect on the rapeseed oil content as well as on the content of palmitoleic, stearic, linoleic, α-linolenic and arachidic fatty acids. In analyzed samples of mustard seed, it was shown that breeding methods have a significant effect only on the oil content.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:894122
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
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Created on2018-07-02 08:57:15