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undergraduate thesis
Određivanje svojstava sirovog ulja crnog kima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:895103
Mrmić, 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

Mrmić, L. (2018). Određivanje svojstava sirovog ulja crnog kima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:895103

Mrmić, Lucija. "Određivanje svojstava sirovog ulja crnog kima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:895103

Mrmić, Lucija. "Određivanje svojstava sirovog ulja crnog kima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:895103

Mrmić, L. (2018). 'Određivanje svojstava sirovog ulja crnog kima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:895103

Mrmić L. Određivanje svojstava sirovog ulja crnog kima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:895103

L. Mrmić, "Određivanje svojstava sirovog ulja crnog kima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:895103

Metadata
TitleOdređivanje svojstava sirovog ulja crnog kima
Title (english)Characteristics of crude oils from black cumin seeds
AuthorLucija Mrmić
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 country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Crni kim je jedna od biljnih vrsta čije sjemenke sadrže ulje bogato nezasićenim masnim kiselinama. Zbog njegovog sastava (prvenstveno sastava masnih kiselina, visokog udjela linolne i oleinske masne kiseline) te aktivnih komponenti kao što je timokinon, ulju crnog kima pripisuju se ljekovita svojstva što ga čini zanimljivim za daljnja istraživanja. Cilj rada je odrediti osnovne parametre kvalitete sjemena crnog kima uzgajanog u različitim geografskim podnebljima te odrediti sastav masnih kiselina proizvedenog sirovog ulja crnog kima. Za istraživanje korišteno je sjeme crnog kima uzgajano u Italiji, Egiptu, Turskoj, Iranu i Hrvatskoj. Sjeme crnog kima sadrži u prosjeku 8 % vode te 29 % ulja. Dominantna masna kiselina u ulju crnog kima je linolna masna kiselina, a u značajnim udjelima još su prisutne i oleinska, palmitinska, stearinska i eikosadienska masna kiselina. Zemlja uzgoja crnog kima značajno utječe na udjel ulja u sjemenu, ali i na njegov sastav.
Abstract (english)
Black cumin is one of the plant species whose seeds contain oil rich in unsaturated fatty acids. Because of its composition (primarily fatty acid composition, high amounts of linoleic and oleic fatty acids) and the active compounds such as thymokinone, black cumin oil is associated with healing properties making it interesting for further research. The aim of this paper was to determine the quality of black cumin seeds grown at various geographic areas and to determine and compare fatty acid composition of the crude oils produced from these seeds. Seeds grown in Italy, Egypt, Turkey, Iran and Croatia were analyzed. Black cumin seeds contain 8 % of moisture and 29 % of oil in average. The dominant fatty acid of produced oils was linoleic fatty acid, followed by oleic, palmitic, stearic and eicosadienoic fatty acid. Growing area of black cumin seeds significantly affects amount of oil and also composition of the oil in the seeds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:895103
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-04 08:56:57