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master's thesis
Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:370182
Mandura, Ana
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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Mandura, A. (2018). Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:370182

Mandura, Ana. "Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:370182

Mandura, Ana. "Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:370182

Mandura, A. (2018). 'Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:370182

Mandura A. Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:370182

A. Mandura, "Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:370182

Metadata
TitleUtjecaj kriomljevenja na polifenolne spojeve pogače uljane repice
Title (english)Impact of cryomilling on phenolic compounds of rapeseed cake
AuthorAna Mandura
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 country2018-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj vremena i tipa mljevenja (uz/bez kriohlađenja) na sastav i koncentraciju fenolnih spojeva u pogači uljane repice. Nakon proizvodnje ulja, dobivena pogača usitnjena je na kriomlinu bez i s hlađenjem pomoću tekućeg dušika kroz 2, 4, 8 i 12 minuta. U samljevenim pogačama određeni su slobodni i vezani polifenolni spojevi te tanini pomoću kromatografskih i spektrofotometrijskih metoda, nakon čega im je određena antioksidacijska aktivnost. Rezultati su pokazali da način mljevenja ima značajan utjecaj na koncentraciju polifenolnih spojeva. Mljevenjem uz hlađenje koncentracija slobodnih polifenola se smanjila, a koncentracija vezanih povećala. Nasuprot tome, koncentracija tanina nije ovisila o načinu mljevenja već o duljini mljevenja. HPLC metodom detektiran je sinapin kao dominantni polifenolni spoj pogače uljane repice u udjelu većem od 70 %. Rezultati antioksidacijske aktivnosti znatno su oscilirali te nije utvrđen značajan utjecaj tretmana ni duljine mljevenja na koncentraciju polifenola.
Abstract (english)
The aim of this study was to determine the impact of time and milling type (with/without cryocooling) on composition and concentration of rapeseed cake phenolics. After the oil production, expeller extracted rapeseed cake was grounded on cryomill with or without liquid nitrogen cooling for 2, 4, 8 and 12 minutes. Free and bound phenolic compounds, as well as tannins, were determined in milled cake samples using chromatographic and spectrophotometric methods. In addition, antioxidant activity of produced cakes was also investigated. Results showed significant impact of milling type on phenolic concentration. Cryocooling decreased concentration of free phenolic compounds, increasing the bound phenolics at the same time. However, milling type had no significant impact on the tannin concentration unlike milling time that increased tannin concentration during longer process. Sinapin, the dominant phenol derivate in rapeseed cake, was detected using HPLC contributing to more than 70 % of phenolic content. Results of antioxidant activities oscillated significantly, having no statistical impact of the time and type of milling on the polyphenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:370182
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 on2019-11-28 10:48:17