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undergraduate thesis
Utjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:427676
Roščić, 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

Cite this document

Roščić, M. (2024). Utjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:427676

Roščić, Mia. "Utjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:427676

Roščić, Mia. "Utjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:427676

Roščić, M. (2024). 'Utjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:427676

Roščić M. Utjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka [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:159:427676

M. Roščić, "Utjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:427676

Metadata
TitleUtjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka
Title (english)The influence of innovative technologies on the fatty acid composition of levantinka virgin olive oils
AuthorMia Roščić
MentorKlara Kraljić (mentor)
MentorKatarina Filipan (pomoć pri izradi, neposredni voditelj)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2024-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Specifičan sastav masnih kiselina djevičanskog maslinovog ulja (DMU) uveliko je odgovoran za njegovu visoku nutritivnu vrijednost i oksidacijsku stabilnost. Cilj ovog rada bio je ispitati kako uvođenje inovativnih tehnologija, ubrzanog toplinskog tretmana – UTT, ultrazvuka – UZV i pulsirajućeg električnog polja – PEP te njihovih kombinacija kao predtretmana u proizvodnji DMU iz autohtone dalmatinske sorte levantinka utječe na sastav masnih kiselina. Masne kiseline određene su plinskom kromatografijom. Primjena inovativnih tehnologija pokazala je značajni utjecaj u sastava masnih kiselina. Implementacija inovativnih tehnologija u proizvodnju značajno je smanjila koncentracije oleinske, palmitinske, steariske, linolenske, arahinske, eikozenske i behenske masne kiselina. Koncentracija linolne masne kiseline niža je nakon UTT, a viša nakon UZV i PEP predtretmana. Korištenjem kombinacija istraživanih predtretmana značajno je promijenjena koncentracije svih masnih kiselina, a najjače djelovanje pokazao je predtretman PEP-om. Osim toga, faza miješenja također je pokazala je značajan utjecaj na koncentracije svih masnih kiselina osim na heptadekansku, linolnu i linolensku masnu kiselinu.
Abstract (english)
The specific fatty acid composition of virgin olive oil (VOO) has a major impact on its high nutritional value and oxidative stability. The aim of this work was to investigate the effects of the innovative technologies flash thermal treatment (FTT), ultrasound (US) and pulsed electric field (PEF) and their combinations on the fatty acid composition of VOO of the autochthonous Dalmatian variety Levantinka. The fatty acid composition was determined by gas chromatography. The application of innovative technologies has shown a significant influence on fatty acids. The investigated technologies significantly reduced the concentrations of oleic acid, palmitic, stearic, linolenic, arachidic, eicosenoic and behenic fatty acid. The concentration of linoleic acid is lower after FTT pretreatment and higher after US and PEF pretreatment. The combinations of the investigated pretreatments significantly changed the concentrations of all fatty acids, with the PEF pretreatment showing the strongest effect. In addition, the malaxation phase also showed a significant influence on the concentrations of all fatty acids except for heptadecanoic acid, linoleic acid and linolenic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:427676
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 on2024-11-08 09:42:45