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master's thesis
Razvoj LC/MS metode za određivanje polifenola u maslinovom ulju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:449237
Velagić, Dunja
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

Velagić, D. (2016). Razvoj LC/MS metode za određivanje polifenola u maslinovom ulju (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:449237

Velagić, Dunja. "Razvoj LC/MS metode za određivanje polifenola u maslinovom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:449237

Velagić, Dunja. "Razvoj LC/MS metode za određivanje polifenola u maslinovom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:449237

Velagić, D. (2016). 'Razvoj LC/MS metode za određivanje polifenola u maslinovom ulju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:449237

Velagić D. Razvoj LC/MS metode za određivanje polifenola u maslinovom ulju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:449237

D. Velagić, "Razvoj LC/MS metode za određivanje polifenola u maslinovom ulju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:449237

Metadata
TitleRazvoj LC/MS metode za određivanje polifenola u maslinovom ulju
Title (english)Development of LC/MS method for the determination of polyphenols in olive oil
AuthorDunja Velagić
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 country2016-05-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Djevičansko maslinovo ulje bogato je polifenolima koji pokazuju jak antioksidacijski karakter te su se pokazali kao važna komponenta ljudske prehrane. Najzastupljeniji polifenoli djevičanskog maslinovog ulja su sekoiridoidi, specifični spojevi koji su jedino u njemu prisutni u značajnim koncentracijama. Uz njihovu specifičnost veže se i problem identifikacije zbog nepostojanja komercijalno dostupnih standarda. Cilj ovog rada bio je razviti i validirati metodu tekućinske kromatografije visoke djelotvornosti u kombinaciji s UV detekcijom i masenom spektrometrijom (LC/MS) za određivanje polifenola djevičanskog maslinovog ulja. Validacijom je ispitana selektivnost, linearnost, točnost, preciznost i stabilnost otopina te je dokazana svrsishodnost razvijene metode. Iz fenolnog sastava analiziranih djevičanskih maslinovih ulja s područja Istre vidljivo je kako sekoiridoidi čine gotovo 2/3 ukupnih fenola, a dialdehidni oblik elenolne kiseline povezan s 3,4-dihdroksipentil etanolom (3,4-DHPEA-EDA) je dominantni polifenol analiziranih ulja.
Abstract (english)
Virgin olive oil is rich in polyphenols, compounds with high antioxidant activity and known as an important component of human nutrition. Secoiridoids are the dominant polyphenols of virgin olive oil. Those specific compounds are present only in olive oil in significant concentrations. That specificity causes a problem with their determination because of the lack of commercial available standards. The aim of this study was to develop and to validate a method using high performance liquid chromatography coupled with UV detection and mass spectrometry (LC / MS) to determine content and composition of virgin olive oil polyphenols. Validation tested selectivity, linearity, accuracy, precision and stability of solution and found the expediency of the developed method. Secioridoids are the dominant phenolic group in analyzed virgin olive oils from Istra, making almost 2/3 of total phenolic compounds, with 3,4-DHPEA-EDA as most abundant individual component.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:449237
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-26 07:46:30