prikaz prve stranice dokumenta Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice
  Download
PDF 1.15 MB
master's thesis
Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:071873
Ramljak, Ivana
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

Ramljak, I. (2019). Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:071873

Ramljak, Ivana. "Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:071873

Ramljak, Ivana. "Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:071873

Ramljak, I. (2019). 'Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:071873

Ramljak I. Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:071873

I. Ramljak, "Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:071873

Metadata
TitleUtjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice
Title (english)The influence of cryogenic grinding on glucosinolates in rapeseed meal
AuthorIvana Ramljak
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 country2019-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uljana repica je najraširenija uljarica u Europi koja se u posljednje vrijeme dosta istražuje upravo zbog svojih glukozinolata koji su prisutni u sjemenu. Ti glukozinolati posebno su zanimljivi zbog nutritivnih i antikarcinogenih, ali i antinutritivnih i toksičnih svojstava koji utječu na zdravlje čovjeka. Najznačajniji je oksazolidin-2-tion 2-hidroksi-3-butenil glukozinolat ('progoitrin') koji se nakuplja u sjemenu uljane repice, te dovodi do oštećenja jetre i bubrega. Isprobane su različite metode kako bi se uklonili glukozinolati ili se smanjio njihov sadržaj u svrhu minimiziranja štetnog utjecaja na zdravlje životinja. Istraživanja su usmjerena određivanju sastava, količine, raspodjele glukozinolata u biljkama, njihove fiziološke uloge te potencijalnog biološkog djelovanja. Cilj ovog rada je odrediti udio glukozinolata HPLC-metodom, te vidjeti utjecaj kriogenog mljevenja na njihov sastav. Ovom metodom odredio se sadržaj glukozinolata, te se dokazao utjecaj kriogenog mljevenja na smanjenje udjela glukozinolata.
Abstract (english)
Rapeseed is the most widely spread oil-plant in Europe, which has recently been investigated quite precisely because of its glucosinolates present in the seed. These glucocinolates are particularly interesting due to nutritional and anti-carcinogenic, but also antinutritive and toxic properties that affect human health. The most significant is oxazolidine-2-thione 2-hydroxy-3-butenyl glucosinolate ('progoitrin') that accumulates in rapeseed oil and leads to liver and kidney damage. Various methods were tested to remove glucosinolates or reduce their content to minimize the adverse effect on animal health. Investigations are focused on determining the composition, amount, distribution of glucosinolates in plants, their physiological role and potential biological activity. The aim of this study wasto determine the glucosinolate content by HPLC method, and the influence of cryogenic grinding on theirs composition.By this method the content of glucosinolates was determined, and the effect of cryogenic grinding on their reduction was demonstrated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:071873
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 on2019-12-09 12:26:39