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master's thesis
Određivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:395085
Bosotin, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Bosotin, M. (2018). Određivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:395085

Bosotin, Matea. "Određivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:395085

Bosotin, Matea. "Određivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:395085

Bosotin, M. (2018). 'Određivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:395085

Bosotin M. Određivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:395085

M. Bosotin, "Određivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:395085

Metadata
TitleOdređivanje hlapivih spojeva arome i antioksidacijske aktivnosti u dimljenim pršutima
Title (english)Determination of volatile aroma compounds and antioxidant activity of smoked dry cured ham
AuthorMatea Bosotin
MentorNives Marušić Radovčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2018-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti hlapive spojeve arome i antioksidacijsku aktivnost uzoraka dimljenih pršuta (nezaštićenih dimljenih i zaštićenih Dalmatinskih pršuta). Hlapivi spojevi arome određeni su koristeći mikroekstrakciju na čvrstoj fazi (SPME) i plinsko kromatografsko-masenu spektrometriju (GC-MS), dok je antioksidacijska aktivnost uzoraka određena pomoću DPPH i FRAP metode. Identificirano je ukupno 95 hlapiva spoja arome, a pripadaju sljedećim grupama kemijskih spojeva: 23 aldehida, 20 ketona, 18 fenolnih spojeva, 12 alkohola, 6 aromatskih ugljikovodika, 5 alifatska ugljikovodika, 3 estera, 3 spoja s dušikom, 2 terpena, 2 kiseline i 1 spoj sa sumporom. U uzorcima dimljenih pršuta najzastupljenija kemijska grupa spojeva bili su aldehidi. U Dalmatinskim pršutima veći je bio udio alkohola, dok je u nezaštićenim dimljenim veći udio aromatskih ugljikovodika i fenola kao rezultat intenzivnije faze dimljenja. Na osnovu određivanja antioksidacijske aktivnosti DPPH i FRAP metodom ekstrakti dimljenih pršuta pokazali su značajnu antioksidacijsku aktivnost koju je potrebno podrobnije istražiti.
Abstract (english)
The aim of this study was to determine the volatile aroma compounds and antioxidant activity of smoked dry-cured ham (unprotected smoked and protected Dalmatinski pršut). The aromaactive compounds were investigated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS), while the antioxidant activity of the samples was determined by DPPH and FRAP methods. Total 95 volatile compounds were identified which belong to the following groups of chemical compounds: 23 aldehydes, 20 ketones, 18 phenolic compounds, 12 alcohols, 6 aromatic hydrocarbons, 5 aliphatic hydrocarbons, 3 esters, 3 nitrogen compounda, 2 terpenes and 1 sulfur compound. In all the samples, the most aboundant chemical group of compounds were aldehydes. Dalmatinski pršut had a higher proportion of alcohols, while unprotected smoked drycured hams had a higher proportion of aromatic hydrocarbons and phenols due to a more intense smoking phase. Based on the determination of antioxidant activity by DPPH and FRAP methods, smoked dry-cured ham extracts showed significant antioxidant activity that needs to be further investigated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:395085
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 on2019-11-26 12:32:38