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undergraduate thesis
Tehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:175677
Galović, Anita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Galović, A. (2021). Tehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:175677

Galović, Anita. "Tehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:175677

Galović, Anita. "Tehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:175677

Galović, A. (2021). 'Tehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:175677

Galović A. Tehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:175677

A. Galović, "Tehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:175677

Metadata
TitleTehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa
Title (english)Technology of cold pressed oil from grape seeds
AuthorAnita Galović
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Komina koja zaostaje nakon obrade grožđa je bogata bioaktivnim spojevima pa se u posljednje vrijeme sve više istražuje kako ju iskoristiti za proizvodnju visokovrijednih proizvoda. Jedan od tih proizvoda je i ulje od sjemenki grožđa. Ulje je bogato polifenolima, polinezasićenim i mononezasićenim masnim kiselinama i vitaminom E. Koristi se u prehrambenoj industriji i kulinarstvu zbog visoke točke dimljenja i neutralnog okusa. Zbog svojih antikancerogenih, hepatoprotektivnih, protuupalnih, antidijabetičkih, kardioprotektivnih, antimikrobnih i neuroprotektivnih svojstava ima primjenu u farmaceutskoj i kozmetičkoj industriji te medicini. Najčešća metoda koja se upotrebljava za proizvodnju spomenutog kvalitetnog i sigurnog ulja je hladno prešanje, kojim se dobije ulje koje u sebi nema ostataka otapala i bogato je bioaktivnim spojevima. Postoji i ekstrakcija n-heksanom tzv. Soxhletova ekstrakcija, no nedostatak ove metode je korištenje otapala. U zadnje vrijeme se radi na razvoju suvremenih metoda ekstrakcije kod kojih se troši manje energije, minimizira se ili izbjegava upotreba organskih otapala i nema negativnog utjecaja toplinske razgradnje.
Abstract (english)
The grape pomace is rich in bioactive compounds, so lately more and more research is being done on how to use the pomace to produce high-value products. One of these products is grape seed oil. The oil is rich in polyphenols, polyunsaturated and monounsaturated fatty acids and vitamin E. It is used in the food industry and cooking due to its high smoking point and neutral taste. Due to its anticancer, hepatoprotective, anti-inflammatory, antidiabetic, cardioprotective, antimicrobial and neuroprotective properties, it has applications in the pharmaceutical and cosmetic industries as well as in medicine. The most common method of production is cold pressing to obtain an oil that does not contain solvent residues and is rich in bioactive compounds, so it is considered a quality and safe oil. There is also extraction with n-hexane so-called Soxhlet extraction, but the disadvantage of this method is the use of solvents. Recently, modern extraction methods have been developed that consume less energy, minimize or avoid the use of organic solvents and do not have the negative impact of thermal decomposition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:175677
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-07-28 11:49:56