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undergraduate thesis
Fizikalne i kemijske metode u praćenju oksidacije maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:854111
Severec, Mihaela
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

Severec, M. (2021). Fizikalne i kemijske metode u praćenju oksidacije maslinovog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:854111

Severec, Mihaela. "Fizikalne i kemijske metode u praćenju oksidacije maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:854111

Severec, Mihaela. "Fizikalne i kemijske metode u praćenju oksidacije maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:854111

Severec, M. (2021). 'Fizikalne i kemijske metode u praćenju oksidacije maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:854111

Severec M. Fizikalne i kemijske metode u praćenju oksidacije maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:854111

M. Severec, "Fizikalne i kemijske metode u praćenju oksidacije maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:854111

Metadata
TitleFizikalne i kemijske metode u praćenju oksidacije maslinovog ulja
Title (english)Monitoring of oxidative stability of olive oils using physical and chemical methods
AuthorMihaela Severec
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 country2021-08-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Maslinovo ulje prepoznato je zbog svojih jedinstvenih senzorskih karakteristika te brojnih istraživanjima koje ga povezuju s pozitivnim učincima na ljudsko zdravlje. Iako je zbog svog sastava relativno stabilno i manje podložno oksidaciji, ipak je jedna od najčešćih uzroka kvarenja tijekom prerade i skladištenja. Svrha ovog istraživanja je usporediti parametre oksidacije svježeg ekstra djevičanskog i termooksidiranog maslinovog ulja kroz određene vremenske intervale s mjerenjima dobivenim putem diferencijalne skrenirajuće kalorimetrije. U ovom radu uzorcima koji su bili podložni termooksidaciji u različitim vremenskim intervalima određivao se peroksidni broj, K – brojevi te je uzorak podvrgnut diferencijalnoj motridbenoj kalorimetriji. Peroksidni brojevi kreću se od 4,74 za svježe, pa sve do 12,19 za maslinovo ulje koje je najduže bilo izloženo termooksidaciji. K₂₃₂, K₂₇₀ i ΔK vrijednosti također su najviše za uzorak koji je najduže bio izložen povišenoj temperaturi. Diferencijalno skenirajuća motridbena krivulja hlađenja pokazuje glavni egzotermni pik oko – 50 °C koja predstavlja temperaturu kristalizacije triglicerida.
Abstract (english)
Olive oil is recognized for its unique sensory characteristics and numerous studies that link it to improving human health. Although due to its composition it is relatively stable and less susceptible to oxidation, it is still one of the most common causes of spoilage during processing and storage. The purpose of this study is to compare the oxidation parameters of fresh and thermooxidized extra virgin olive oil over certain time intervals with measurements obtained by differential scanning calorimetry. In this paper, samples that were subject to thermal oxidation in different time periods is determined peroxide and K – numbers. Samples were also subjected to differential scanning calorimetry. Peroxide numbers range from 4.74 for thermally untreated, to 12.19 for olive oil which has been subject to thermal oxidation for the longest time. K₂₃₂, K₂₇₀ and ΔK values are also the highest for the sample that has been exposed to elevated temperature for the longest time. The DSC cooling curve shows the main exothermic peak at approximately - 50°C which represents the crystallization temperature of the triglycerides.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:854111
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 on2021-09-28 13:09:25