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master's thesis
Optimiranje proizvodnje praha ulja pulpe pasjeg trna primjenom sušenja raspršivanjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:706086
Dragičević, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for drying Technologies and monitoring of biologically active compounds

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

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Dragičević, M. (2021). Optimiranje proizvodnje praha ulja pulpe pasjeg trna primjenom sušenja raspršivanjem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:706086

Dragičević, Marina. "Optimiranje proizvodnje praha ulja pulpe pasjeg trna primjenom sušenja raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:706086

Dragičević, Marina. "Optimiranje proizvodnje praha ulja pulpe pasjeg trna primjenom sušenja raspršivanjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:706086

Dragičević, M. (2021). 'Optimiranje proizvodnje praha ulja pulpe pasjeg trna primjenom sušenja raspršivanjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:706086

Dragičević M. Optimiranje proizvodnje praha ulja pulpe pasjeg trna primjenom sušenja raspršivanjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:706086

M. Dragičević, "Optimiranje proizvodnje praha ulja pulpe pasjeg trna primjenom sušenja raspršivanjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:706086

Metadata
TitleOptimiranje proizvodnje praha ulja pulpe pasjeg trna primjenom sušenja raspršivanjem
Title (english)Optimization of sea buckthorn pulp oil powder production by spray drying
AuthorMarina Dragičević
MentorSandra Pedisić (mentor)
Committee memberIvona Elez Garofulić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for drying Technologies and monitoring of biologically active compounds)
Zagreb
Defense date and country2021-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja bio je primjenom sušenja raspršivanjem proizvesti prah ulja pulpe pasjeg trna (Hippophae rhamnoides L.) te utvrditi utjecaj temperature (120-180 °C) te omjera ulja i nosača (1:2-1:4) na stabilnost α-tokoferola, ukupnih karotenoida te antioksidacijski kapacitet (AOK). Visokodjelotvornom tekućinskom kromatografijom (HPLC) određeni su α-tokoferol i ukupni karotenoidi, dok je ORAC metodom određen AOK. U odnosu na početno ulje u prahovima dobivenim sušenjem raspršivanjem zadržavanje α-tokoferola bilo je u rasponu od 34,75 do 45,33 %, karotenoida od 8,20 do 47,13 % te AOK od 48,73 do 95,61 %. Rezultati statističke analize pokazali su da je temperatura sušenja značajno utjecala na vrijednosti karotenoida i AOK te da je omjer ulja i nosača značajno utjecao na vrijednosti tokoferola, karotenoida i AOK. Optimalni uvjeti za proizvodnju praha s visokim masenim udjelima α-tokoferola i ukupnih karotenoida te visokim vrijednostima AOK određeni su pri temperaturi sušenja od 120 °C i omjeru ulja i nosača 1:2.
Abstract (english)
The aim of this study was to produce sea buckthorn pulp oil (Hippophae rhamnoides L.) powder by spray drying and to evaluate the influence of temperature (120-180 °C) and oil to wall ratio (1:2-1:4) on the stabilitiy of α-tocopherol and total carotenoid content and antioxidant capacity (AOC) using gum arabic as wall material. The α-tocopherol and total carotenoid content were determined by the HPLC method, while AOC was determined by the ORAC method, respectively. Compared to the initial oil, retention of α-tocopherol ranged from 34.75 to 45.33 %, total carotenoid from 8.20 to 47.13 % and AOC from 48.70 to 95.61 %. Statistical analysis showed that drying temperature significantly affected the carotenoid content and AOC and that the oil to wall ratio significantly affected the α- tocopherol and carotenoid content and AOC. The optimal conditions were determined at drying temperature of 120 °C and oil to wall ratio of 1:2.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:706086
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-01-31 14:16:30