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master's thesis
Utjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:165166
Žanetić, Karla
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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Žanetić, K. (2023). Utjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:165166

Žanetić, Karla. "Utjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:165166

Žanetić, Karla. "Utjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:165166

Žanetić, K. (2023). 'Utjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:165166

Žanetić K. Utjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:165166

K. Žanetić, "Utjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:165166

Metadata
TitleUtjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja
Title (english)Effect of flash thermal treatment ot phenolic compounds of virgin olive oil
AuthorKarla Žanetić
MentorDubravka Škevin (mentor)
MentorKlara Kraljić (pomoć pri izradi, neposredni voditelj)
Committee memberZoran Herceg (predsjednik povjerenstva)
Committee memberKlara Kraljić (član povjerenstva)
Committee memberSandra Balbino (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2023-12-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Djevičansko maslinovo ulje (DMU) obiluje bioaktivnim fitokemikalijama koje utječu na nutritivnu vrijednost, oksidacijsku stabilnost i karakteristična mirisno-okusna svojstva. Osobito se ističu fenolni spojevi čiji konačni sastav ovisi o nizu kemijskih i biokemijskih reakcija tijekom ključnih faza proizvodnje DMU, mljevenja i miješenja maslinovog tijesta. Cilj ovog rada bio je ispitati fenolni profil konvencionalno proizvedenih DMU autohtonih hrvatskih sorti istarska bjelica, oblica, levantinka i rosulja te utvrditi utjecaj inovativnih tehnologija ubrzanog toplinskog tretmana (UTT) i toplinskog tretmana (TT) kao predtretmana miješenju, na fenole u DMU. Sastav i koncentracija fenola određena je HPLC metodom uz DAD detektor. Rezultati su pokazali da sorta ima statistički značajan utjecaj na sastav fenola u svim ispitanim uzorcima DMU. Temperatura UTT imala je utjecaj na sve fenole osim na fenolne alkohole, oleokantal i N.I., a temperatura TT na sve osim na tirosol i oleuropein. Najznačajnije promjene na fenolima odvijale su se pri temperaturi UTT i TT od 35 °C.
Abstract (english)
Virgin olive oil (VOO) is rich in bioactive phytochemicals. Particularly noteworthy are the phenolic compounds, whose final composition depends on a series of chemical and biochemical reactions during crushing and malaxation of the olive paste. The aim of this work was to investigate the phenolic profile of conventionally produced VOO of the four autochthonous Croatian varieties and to determine the influence of flash thermal treatment (FTT) and thermal treatment (TT) on the phenols in VOO. The composition and concentration of phenols were determined using the HPLC method with a DAD detector. The results showed that the cultivar has a statistically significant influence on the phenolic composition in all VOO samples analyzed. The UTT temperature affected all phenols except phenolic alcohols, oleocanthal and N.I., and the TT temperature affected all except tyrosol and oleuropein. The most significant changes in the phenols occurred at a UTT and TT temperature of 35 °C
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:165166
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 on2024-06-05 07:44:29