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undergraduate thesis
Utjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:184240
Parać, Mia
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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Parać, M. (2019). Utjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:184240

Parać, Mia. "Utjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:184240

Parać, Mia. "Utjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:184240

Parać, M. (2019). 'Utjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:184240

Parać M. Utjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:184240

M. Parać, "Utjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:184240

Metadata
TitleUtjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača
Title (english)Impact of different methods of extraction on the share of oil and composition of fatty acids of fennel seeds
AuthorMia Parać
MentorMarko Obranović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2019-09-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Komorač (Foeniculum vulgare Miller) je ljekovita biljka koja pripada obitelji štitarki (Apiaceae). Cilj ovog rada bio je odrediti udio ulja i sastav masnih kiselina sjemena gorkog i slatkog komorača s obzirom na različite metode i uvjete ekstrakcije. Za ekstrakciju ulja korišten je heksan u metodama po Soxhletu, hladnoj ekstrakciji i ubrzanoj ekstrakciji otapalima pri povišenom tlaku. Rezultati udjela ulja su u rasponu 6,3 do 15,1%. Dominantna masna kiselina u ulju komorača je petroselinska i javlja se u udjelu od 30,7 do 79,6%. Dobiveni rezultati kod pojedinih uzoraka su pokazali znatno manje udjele petroselinske masne kiseline od literaturnih navoda i povećane udjele njenih oksidacijskih produkata - laurinske i kapronske masne kiseline. S obzirom na dobivene rezultate ne može se sa sigurnošću potvrditi da li je proces oksidacije započeo u sjemenu ili je dodatno potaknut procesima ekstrakcije. Daljnja istraživanja su potrebna.
Abstract (english)
Fennel, Latin name Foeniculum vulgare Miller, is a medicinal plant belonging to the Apiaceae family. The aim of this study was to determine the oil content and fatty acid composition of bitter and sweet fennel seeds given different extraction methods and conditions. Hexane was used for oil extraction in Soxhlet method, cold extraction and accelerated solvent extraction at elevated pressure. Oil content results range from 6.3 to 15.1%. The predominant fatty acid in fennel oil is petroselenic and occurs in the proportion of 30.7 to 79.6%. The results obtained in some of the samples showed significantly lower levels of petroselenic fatty acid than the literature and increased proportions of its oxidation products - lauric and capric fatty acids. Given the results obtained, it cannot be confirmed with certainty whether the oxidation process started in the seed or was it additionally triggered by the extraction processes. Further research is needed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:184240
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 on2019-09-10 11:32:13