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undergraduate thesis
Odabir analitičke metode određivanja aktivnosti lipoksigenaze
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:244100
Budimir, Iva
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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Budimir, I. (2022). Odabir analitičke metode određivanja aktivnosti lipoksigenaze (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:244100

Budimir, Iva. "Odabir analitičke metode određivanja aktivnosti lipoksigenaze." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:244100

Budimir, Iva. "Odabir analitičke metode određivanja aktivnosti lipoksigenaze." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:244100

Budimir, I. (2022). 'Odabir analitičke metode određivanja aktivnosti lipoksigenaze', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:244100

Budimir I. Odabir analitičke metode određivanja aktivnosti lipoksigenaze [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:244100

I. Budimir, "Odabir analitičke metode određivanja aktivnosti lipoksigenaze", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:244100

Metadata
TitleOdabir analitičke metode određivanja aktivnosti lipoksigenaze
Title (english)Selection of analytical method for Lipoxygenase activity determination
AuthorIva Budimir
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 country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fenoli i hlapljive tvari utječu na nutritivnu vrijednost i specifična senzorska svojstva djevičanskog maslinovog ulja. Njihovo nastajanje posljedica je djelovanja endogenih enzima. Iz tijesta maslina sorti levantinka, oblica, rosulja i istarska bijelica u tri roka berbe provedena je ekstrakcija enzima lipoksigenaze. Aktivnost lipoksigenaze određena je dvijema metodama, spektrofotometrijski na 234 nm te pomoću HPLC metode. Ispitivanim metodama utvrđeno je da postoji korelacija rezultata, ali su u HPLC metodi rezultati precizniji.
Abstract (english)
Phenols and volatile substances affect the nutritional value and specific sensory properties of virgin olive oil. They are formed by the action of endogenous enzymes. Lipoxygenase enzyme was extracted from the pulp of different olive types: levantinka, oblica, rosulja and istarska bjelica, in three harvest periods. Lipoxygenase activity was determined by two methods, UV spectrophotometry at 234 nm and using the HPLC method. It was established that there is a correlation of the results with the tested methods, but the results are more precise in the HPLC method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:244100
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 on2022-11-15 11:10:53