| Abstract | Vinova loza, Vitis vinifera L., značajna je kultura Hrvatske, a proizvodi se na 19.824 hektara zemlje. Glavni proizvod ploda vinove loze je vino, a prilikom proizvodnje nastaje nekoliko nusprodukata uključujući sjemenke. Jedan od načina zbrinjavanja sjemenki je izdvajanje ulja, stoga je cilj ovog rada odrediti postoje li statistički značajne razlike u sastavu masnih kiselina i sterola takvog ulja između pojedinih sorti. Rezultati istraživanja pokazali su da sjeme sadrži 9,6-11,9 % vode, a ulja 8,3-12,8 %. Najzastupljenijemasne kiseline od svih uzoraka bile su linolna masna kiselina detektirana u udjelu od 61,5-67,8 %, zatim oleinska u udjelu 17,1-21,1 % te palmitinska s udjelom 8,9-11,9 %.Od fitosterola, u svim uzorcima detektiran je najveći udio β-sitosterola (74,36-81,14 %), zatim kampesterola (8,10-9,31 %) te stigmasterola (6,58-8,05 %). Između ispitivanih ulja iz sjemenki različitih sorti detektirana je statistički značajna razlika u udjelima masnih kiselina i fitosterola. |
| Abstract (english) | Grape vine, Vitis vinifera L., is a significant agro-culture of Croatia, and is produced on 19.824 hectares of a land. Main product of vine is wine, and during its production occur several byproducts, including seeds. One method of seed treatment is oil extraction, therefore, purpose of this work was to determine statistically significant differences in fatty acid composition and phytosterols among oils produced from different varieties of grape. The results have shown that grape seed contains 9,6-11,9 % moisture and 8,3-12,8 % oil. The most common fatty acid among samples was linoleic fatty acid detected in the range of 61,5- 67,8 %, followed by oleic fatty acid in the range of 17,1-21,1 % and palmitic fatty acid in the range of 8,9-11,9 %. Regarding sterols, β-sitosterol was detected in the greatest content among all samples (74,36-81,14 %), followed by campesterol (8,10-9,31 %) and stigmasterol (6,58-8,05 %). The statistically significant difference was found between all samples of grapeseed oil from different sortiments in the amount of fatty acids and phytosterols. |
