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master's thesis
Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:605320
Kuraica, Ivona
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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Kuraica, I. (2019). Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605320

Kuraica, Ivona. "Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:605320

Kuraica, Ivona. "Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:605320

Kuraica, I. (2019). 'Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:605320

Kuraica I. Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605320

I. Kuraica, "Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605320

Metadata
TitleUtjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana
Title (english)Impact of cryogenic grinding on phenolic compounds, sterols and antioxidant activity of flaxseed cake
AuthorIvona Kuraica
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 country2019-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je utvrditi utjecaj vremena i načina mljevenja (s i bez primjene kriohlađenja) na sastav i udio sterola, fenolnih spojeva te antioksidacijsku aktivnost lanene pogače. Preliminarnim istraživanjima odabrani su uvjeti mljevenja pogače s i bez hlađenja tekućim dušikom, u trajanju od 8 i 16 minuta. U samljevenim pogačama steroli i fenolni spojevi određeni su kromatografskim metodama, a antioksidacijska aktivnost određena je spektrofotometrijskim metodama. Rezultati su pokazali kako način i vrijeme mljevenja imaju statistički značajan utjecaj (p ≤ 0,05) na udio β-sitosterola, β-sitostanola, cikloartenola i Δ7- avenasterola, dok se udio ostalih sterola nije značajno promijenio u odnosu na kontrolni uzorak pogače. Način i vrijeme mljevenja značajno su utjecali na povećanje koncentracije fenolnih spojeva. Predtretman kriomljevenja u trajanju od 16 minuta utjecao je na povećanje koncentracije ukupnih fenolnih spojeva za 81,93 % u odnosu na kontrolni uzorak. Udio sekoizolarikirezinol-diglukozida (SDG) pokazao je statistički značajnu korelaciju s antioksidacijskom aktivnošću.
Abstract (english)
The aim of this study was to determine impact of time and milling type (with or without cryocooling) on composition and content of flaxseed cake sterols, phenols and antioxidant activity of flaxseed cake. Preliminary studies were undertaken to optimise grinding parameters of cake, with and without using liquid nitrogen cooling for 8 and 16 minutes. In milled cake samples sterols and phenolic compounds were determined using chromatographic methods. Antioxidant activity of produced cakes was investigated using spectrophotometric methods. The results showed significant impact (p ≤ 0,05) of time and milling type on β-sitosterol, β-sitostanol, cycloartenol and Δ7- avenasterol content while the impact on other sterols content was not determined. Time and milling type had significant impact on the increase in phenolic concentration. Phenolic concentration was increased by 81,93 % in the sample treated for 16 minutes using cryocooling compared to the control sample. Content of secoisolariciresinol-diglucoside (SDG) showed statistically significant correlation with antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:605320
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 on2019-12-06 10:45:29