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undergraduate thesis
Utjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:096220
Tokić, Mia
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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Tokić, M. (2023). Utjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:096220

Tokić, Mia. "Utjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:096220

Tokić, Mia. "Utjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:096220

Tokić, M. (2023). 'Utjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:096220

Tokić M. Utjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:096220

M. Tokić, "Utjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:096220

Metadata
TitleUtjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka
Title (english)Influence of flash thermal treatment on lipoxygenase activity in olives of Bjelica and Levantinka varieties
AuthorMia Tokić
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 country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Lipoksigenaza je važan endogeni enzim koji utječe na senzorske karakteristike djevičanskog maslinovog ulja. Cilj ovog rada bio je ispitati utjecaj ubrzanog toplinskog tretmana, kao predtretmana miješenja, na aktivnost enzima lipoksigenaze u tijestu maslina sorti bjelice i levantinke. Aktivnost lipoksigenaze je određena mjerenjem koncentracije hidroperoksida masne kiseline HPLC metodom. Pokazalo se da ubrzani toplinski tretman ne povećava aktivnost lipoksigenaze kod sorte bjelica, dok je lioksigenaza sorte levantinka svoju najveću aktivnost imala primjenom ubrzanog toplinskog tretmana pri 15 °C. Statistička obrada potvrdila je značajan utjecaj temperature i njene interakcije sa sortom i provedenim postupkom proizvodnje djevičanskog maslinovog ulja (s ili bez miješenja) na aktivnost lipoksigenaze.
Abstract (english)
Lipoxygenase is an important endogenous enzyme affecting virgin olive oil's sensory characteristics. The aim of this study was to examine the influence of flash thermal treatment, as a pre-treatment of the malaxation phase, on the activity of lipoxygenase enzyme in the dough of olives of the Bjelica and Levantinka varieties. Lipoxygenase activity was determined by measuring fatty acid hydroperoxide concentration using the HPLC method. It showed that flash thermal treatment does not increase lipoxygenase activity in the Bjelica variety while the lipoxygenase of the Levantinka variety had its highest activity at 15 °C. Statistical analysis confirmed the significant influence of temperature and its interaction with the variety and the virgin olive oil production process (with or without malaxation) on lipoxygenase activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:096220
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 on2024-05-06 08:01:01