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master's thesis
Utjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:144455
Petrić, Melita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

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Petrić, M. (2023). Utjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:144455

Petrić, Melita. "Utjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:144455

Petrić, Melita. "Utjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:144455

Petrić, M. (2023). 'Utjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:144455

Petrić M. Utjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:144455

M. Petrić, "Utjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:144455

Metadata
TitleUtjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa
Title (english)Impact of supercritical CO₂ extraction on the fatty acid composition in grape seed oil
AuthorMelita Petrić
MentorMarina Tomašević (mentor)
Committee memberNatka Ćurko (predsjednik povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2023-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti utjecaj parametara ekstrakcije ulja superkritičnim CO₂ (tlak 300 i 500 bara, temperatura 35, 45, 55 °C i protok CO₂ 15, 30, 45 g/min) u usporedbi s hladnim prešanjem na sastav masnih kiselina u ulju sjemenki grožđa sorte Graševina. Sastav masnih kiselina analiziran je GC-FID metodom prema ISO 5509:2000. Najzastupljenije masne kiseline u analiziranim uljima su linolna, oleinska te palmitinska kiselina. Hladno prešano ulje sadrži veći udio linolne, dok ulja ekstrahirana SC (supercritical) CO₂ sadrže veći udio oleinske i palmitinske kiseline. Od primijenjenih procesnih parametara SC CO₂ najznačajniji utjecaj na udio masnih kiselina su imali temperatura i protok CO₂. Također, istražen je i utjecaj skladištenja ulja sjemenki grožđa pri sobnoj (25 °C) i sniženoj temperaturi (4 °C) na stabilnost linolne kiseline te su dobiveni rezultati pokazali da se ulja mogu skladištiti i duže od 6 mjeseci jer nije došlo do značajnog smanjenja linolne kiseline.
Abstract (english)
The aim of this study was to investigate the influence of supercritical CO₂ extraction parameters (pressure at 300 and 500 bar, temperature at 35, 45, 55 °C, and CO₂ flow rate at 15, 30, 45 g/min) compared to cold pressing on the fatty acid composition of Graševina grape seed oil. The fatty acid composition was analyzed by GC-FID method according to ISO 5509:2000. The most abundant fatty acids in analyzed oils were linoleic, oleic acid and palmitic acids. Cold-pressed oil contained higher content of linoleic acid, while SC CO₂-extracted oils contained a higher ocntent of oleic and palmitic acids. Among applied SC CO₂ process parameters, temperature and CO₂ flow rate had the most significant influence on the content of fatty acids. Additionally, the influence of storage at room (25 °C) and reduced temperature (4 °C) on the stability of linoleic acid in extracted oils was investigated, and the results showed that the oils can be stored for longer period than 6 months because there was no significant reduction in linoleic acid content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:144455
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 on2024-06-11 08:22:28