prikaz prve stranice dokumenta Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala
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undergraduate thesis
Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:832198
Bećir, Mia
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

Bećir, M. (2014). Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:832198

Bećir, Mia. "Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:832198

Bećir, Mia. "Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:832198

Bećir, M. (2014). 'Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:832198

Bećir M. Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:832198

M. Bećir, "Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:832198

Metadata
TitleOsnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala
Title (english)Quality and fatty acid composition of virgin olive oil from Konavle region
AuthorMia Bećir
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2014-05-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti osnovne parametre kvalitete djevičanskog maslinovog ulja s područja Konavala te sastav masnih kiselina i udio tokoferola. Kako bi se odredila kategorija analiziranog uzorka djevičanskog maslinovog ulja određen je udio slobodnih masnih kiselina, peroksidni broj, K-brojevi te je provedena senzorska analiza. Prema analiziranim parametrima ovo ulje može se svrstati u kategoriju djevičanskog maslinovog ulja zbog povišenog udjela slobodnih masnih kiselina. To se povećanje vjerojatno može pripisati oštećenju plodova uzrokovanom napadom maslinova svrdlaša. Sastav masnih kiselina analiziranog ulja u skladu je s važećom zakonskom regulativom, a najzastupljenija masna kiselina bila je oleinska masna kiselina. α-tokoferol s udjelom od 259,74 mg kg-1 čini 95,5 % od ukupnih tokoferola prisutnih u analiziranom uzorku djevičanskog malinovog ulja. Omjer tokoferola i polinezasićenih masnih kiselina od 1:456 osigurava dostatnu zaštitu ulju od oksidacijskog kvarenja.
Abstract (english)
The aim of was to determine basic quality parameters and the composition of fatty acids and tocopherols of virgin olive oil from Konavle region. Free fatty acids, peroxide value, K values and sensory profile in analyzed sample were determined in order to define category of virgin oilive oil. According to these parameters, oil can be categorized as virgin oilve oil due to higher amount of free fatty acids. This increase can probably be attributed to fruit damage caused by an insect Rhynchites cribripennis. Fatty acid composition of analyzed oil was within limits of national regulations and dominant fatty acid was oleic. Concentration of α-tocopherol in analyzed virgin olive oil sample was 259,74 mg kg-1 making 95,5 % of total tocopherols. Tocopherol and polyunsaturated fatty acid ratio in this oil sample was 1:456 and it is sufficient to ensure the protection of oil from oxidation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:832198
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 12:20:23