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undergraduate thesis
Utjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:666526
Rimac, Anamarija
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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Rimac, A. (2024). Utjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:666526

Rimac, Anamarija. "Utjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:666526

Rimac, Anamarija. "Utjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:666526

Rimac, A. (2024). 'Utjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:666526

Rimac A. Utjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:666526

A. Rimac, "Utjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:666526

Metadata
TitleUtjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa
Title (english)The impact of high-power ultrasound on the quality of grape seed oil
AuthorAnamarija Rimac
MentorMarina Tomašević (mentor)
MentorNatka Ćurko (pomoć pri izradi, neposredni voditelj)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2024-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je istražiti utjecaj ultrazvuka visokog intenziteta kao predtretmana hladnom prešanju na iskorištenje procesa ekstrakcije te na sastav masnih kiselina u ulju sjemenki grožđa sorte Graševina. Pritom je ispitan utjecaj frekvencije (37 i 80 kHz) te trajanja predtretmana ultrazvukom visokog intenziteta (30 i 90 min) na navedene parametre. Sastav masnih kiselina analiziran je GC-FID metodom prema ISO 5509:2000, dok je iskorištenje procesa izračunato obzirom na ukupan udio ulja u sjemenkama (određen metodom po Soxhletu). Rezultati su pokazali kako su najzastupljenije masne kiseline u analiziranom ulju linolna, oleinska i palmitinska kiselina. Nadalje, utvrđeno je da predtretman ultrazvukom visokog intenziteta rezultirao većim iskorištenjem procesa ekstrakcije, pri čemu su kraći tretmani favorizirali povećanje ukupnih mononezasićenih kiselina (sumMUFA), dok su duži tretmani pri nižim frekvencijama rezultirali višim udjelima ukupnih polinezasićenih masnih kiselina (sumPUFA).
Abstract (english)
The aim of this study was to examine the impact of high power ultrasound as a pretreatment for cold pressing on the extraction yield and fatty acid composition in Graševina grape seed oil. The study examined the influence of frequency (37 and 80 kHz) and the duration of high-power ultrasound pretreatment (30 and 90 min) on these parameters. Fatty acid composition was analyzed by the GC FID method according to ISO 5509:2000, while the extraction yield was calculated based on the total oil content in the seeds (determined by the Soxhlet method). The results showed that the most abundant fatty acids in the analyzed oil were linoleic, oleic, and palmitic acid. Results also showed that high power ultrasound treatments increased oil yield, with shorter treatments favoring increased total monounsaturated fatty acids (sumMUFA), while longer treatments at lower frequencies resulted in a higher content of total polyunsaturated fatty acids (sumPUFA).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:666526
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 on2024-09-26 08:17:51