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master's thesis
Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:814420
Alilović, Vesna
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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Alilović, V. (2019). Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost 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:159:814420

Alilović, Vesna. "Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:814420

Alilović, Vesna. "Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:814420

Alilović, V. (2019). 'Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:814420

Alilović V. Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice [Master's 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:159:814420

V. Alilović, "Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače 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:159:814420

Metadata
TitleUtjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice
Title (english)The effect of cryomill and ultrasound on antioxidant activity of rapeseed press cake
AuthorVesna Alilović
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 country2019-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj novih tehnologija, odnosno kriogenog mljevenja i ultrazvuka visokog intenziteta na udjel fenolnih spojeva i antioksidacijsku aktivnost pogače uljane repice. Nakon proizvodnje ulja, dobivena pogača usitnjena je na kriomlinu uz hlađenje pomoću tekućeg dušika kroz 12 minuta, a zatim tretirana ultrazvukom visokog intenziteta pri amplitudama od 60 %, 80 % i 100 % i vremenu od 3, 6 i 9 minuta. Samljevenoj pogači određen je sastav masnih kiselina, slobodni i vezani polifenolni spojevi te antioksidacijska aktivnost. Tretmani kriomljevenja i ultrazvuka pokazali su statistički značajan utjecaj na udio miristinske, palmitoleinske, heptadecenske, heptadekanske i eruka masne kiseline (p ≤ 0,05). Vrijeme tretmana ultrazvukom značajno je utjecalo na koncentraciju p-kumarinske kiseline slobodnih polifenola (p ≤ 0,05) dok je amplituda imala utjecaj na udio ružmarinske kiseline kod vezanih fenola (p ≤ 0,05). Koncentracija sinapinske i p-kumarinske kiseline statistički značajno korelira s antioksidacijskom aktivnosti slobodnih polifenola, dok kod vezanih polifenola statistički značajnu korelaciju pokazuje koncentracija ferulinske i p-kumarinske kiseline (r > 0,666).
Abstract (english)
The aim of this study was to determine impact of cryogenic grinding and high intensity ultrasound on the release of phenolic compounds and antioxidant activity of rapeseed cake. After the oil production, the rapeseed cake was grounded on cryomill with liquid nitrogen cooling for 12 minutes and then treated with high intensity ultrasound at amplitude of 60 %, 80 % and 100 % while the extraction time was 3, 6 and 9 minutes. Free and bounded phenolic compounds, fatty acid composition and antioxidant activity of milled cake were determined. Cryogenic milling and ultrasound treatments showed statistically significant effect on the content of mirystic, palmitoleic, heptadecenic, heptadecanic and erucic fatty acid (p ≤ 0,05). Time of treatment with ultrasound showed significant impact on p-coumaric acid of free phenols (p ≤ 0,05), while amplitude showed significant impact on rosemaric acid bounded phenols (p ≤ 0,05). Concentration of sinapic and p-coumaric acid had a statistically significant correlation with the antioxidant activity of free phenols while the same was for ferulic and p-coumaric acid for bounded phenols (r > 0,666).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:814420
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-02-13 11:54:39