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master's thesis
Validacija metode za određivanje tokoferola u ulju pasjeg trna
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:339747
Knezović, Nikolina
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

Cite this document

Knezović, N. (2023). Validacija metode za određivanje tokoferola u ulju pasjeg trna (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:339747

Knezović, Nikolina. "Validacija metode za određivanje tokoferola u ulju pasjeg trna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:339747

Knezović, Nikolina. "Validacija metode za određivanje tokoferola u ulju pasjeg trna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:339747

Knezović, N. (2023). 'Validacija metode za određivanje tokoferola u ulju pasjeg trna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:339747

Knezović N. Validacija metode za određivanje tokoferola u ulju pasjeg trna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:339747

N. Knezović, "Validacija metode za određivanje tokoferola u ulju pasjeg trna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:339747

Metadata
TitleValidacija metode za određivanje tokoferola u ulju pasjeg trna
Title (english)Validation of method for the determination of tocopherols in sea buckthorn oil
AuthorNikolina Knezović
MentorZoran Zorić (mentor)
Committee memberMarko Obranović (predsjednik povjerenstva)
Committee memberMaja Repajić (član povjerenstva)
Committee memberSandra Pedisić (član 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 country2023-04-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pasji trn (Hippophae rhamnoides L.) listopadna je grmolika biljka koja sadrži plod narančasto-crvene boje. Od ploda pasjeg trna proizvodi se ulje koje sadrži brojne bioaktivne komponente, kao što su karotenoidi i tokoferoli, koji su izrazito značajni s obzirom da pokazuju pozitivan utjecaj na zdravlje. Cilj ove preliminarne studije bio je validacija HPLC metode za određivanje tokoferola u ulju pasjeg trna, pri čemu su ispitani sljedeći parametri: selektivnost, točnost, preciznost, linearnost te granice detekcije i kvantifikacije. Dobivene vrijednosti za preciznost i točnost te granice detekcije i kvantifikacije pokazale su prikladnost razvijene HPLC metode za određivanje tokoferola. HPLC metodom u ulju pasjeg trna detektiran je jedino α-tokoferol. Rezultati statističke analize pokazali su da ulje sorte Leikora sadrži viši udio α-tokoferola, dok ulje sorte Ascola pokazuje veću antioksidacijsku aktivnost. Ekstrakcija superkritičnim CO₂ pokazala je bolje rezultate u odnosu na Soxhlet ekstrakciju.
Abstract (english)
Sea buckthorn (Hippophae rhamnoides L.) is a deciduous bushy plant with an orange-red fruit. Sea buckthorn oil contains numerous bioactive components, like carotenoids and tocopherols, which are extremely important because they show a positive impact on health. The aim of this preliminary study was to validate the HPLC method for the determination of tocopherols in sea buckthorn oil, where the following parameters were tested: selectivity, accuracy, precision, linearity and limits of detection and quantification. The obtained values for precision and accuracy, as well as detection and quantification limits showed the suitability of the developed HPLC method for the determination of tocopherols. Only α-tocopherol was detected in sea buckthorn oil by the HPLC method. The results of the statistical analysis showed that the oil of the Leikora variety contains a higher content of α-tocopherol, while the oil of the Ascola variety shows a higher antioxidant activity. Supercritical CO₂ extraction showed better results when compared to Soxhlet extraction.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:339747
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-16 12:53:08