prikaz prve stranice dokumenta Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja
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undergraduate thesis
Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:673645
Žanetić, Karla
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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Žanetić, K. (2021). Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:673645

Žanetić, Karla. "Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:673645

Žanetić, Karla. "Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:673645

Žanetić, K. (2021). 'Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:673645

Žanetić K. Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:673645

K. Žanetić, "Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:673645

Metadata
TitleUtjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja
Title (english)Influence of endogenous enzymes from fruit on chemical composition of virgin olive oil
AuthorKarla Žanetić
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 country2021-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog preglednog rada je istražiti utjecaj endogenih enzima ploda masline na kemijski sastav djevičanskog maslinovog ulja. U radu je opisana građa i sastav ploda masline, kemijski sastav djevičanskog maslinovog ulja te prisutni endogeni enzimi. Prikazane su sve faze tehnološkog procesa prerade maslina u ulje te opisano djelovanje enzima u ovisnosti o različitim uvjetima tijekom prerade. Enzimskim reakcijama kataliziranim oksidoreduktazama PPO i POD narušava se kvaliteta maslinovog ulja oksidacijom triacilglicerola i fenolnih komponenti. Kvalitetnom kemijskom sastavu doprinose hidrolaze glukozidaze koje prevode hidrofilne fenolne tvari u manje hidrofilne oblike koji su topljivi u ulju i povećaju antioksidacijsku stabilnost ulja. Hidrolaze lipaze koje hidroliziraju triacilglicerole povećaju koncentraciju slobodnih masnih kiselina, di- i monoacilglicerola koji su supstrati za oksidoredukcijski enzim lipoksigenazu. U tehnološkom procesu proizvodnje endogeni enzimi su pod utjecajem različitih parametara što uvjetuje njihovu aktivnost te posljedično i kemijski sastav djevičanskog maslinovog ulja.
Abstract (english)
The aim of this review is to investigate the influence of endogenous enzymes of olive fruit on the chemical composition of virgin olive oil. The structure and composition of the olive fruit, the chemical composition of virgin olive oil and the endogenous enzymes is presented. The activity of enzymes is described depending on different processing conditions. Enzymatic reactions catalyzed by oxidoreductases, PPO and POD impair the quality of olive oil by oxidation of triacylglycerol and phenols. Glycoside hydrolases contribute to quality of oil chemical composition by converting hydrophilic phenols into smaller forms soluble in oil and increase antioxidant stability of the oil. Lipase hydrolases that hydrolyze triacylglycerols increase the concentration of free fatty acids, di- and monoacylglycerols, which are substrates for the oxidoreducing enzyme lipoxygenase. In the technological process of production, endogenous enzymes are influenced by various parameters, which determines their activity and, consequently, the chemical composition of virgin olive oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:673645
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-23 11:02:09