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master's thesis
Sastav masnih kiselina i udjel sterola kod ulja iz smeđeg i žutog lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:486179
Bebek, Anica
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

Bebek, A. (2014). Sastav masnih kiselina i udjel sterola kod ulja iz smeđeg i žutog lana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:486179

Bebek, Anica. "Sastav masnih kiselina i udjel sterola kod ulja iz smeđeg i žutog lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:486179

Bebek, Anica. "Sastav masnih kiselina i udjel sterola kod ulja iz smeđeg i žutog lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:486179

Bebek, A. (2014). 'Sastav masnih kiselina i udjel sterola kod ulja iz smeđeg i žutog lana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:486179

Bebek A. Sastav masnih kiselina i udjel sterola kod ulja iz smeđeg i žutog lana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:486179

A. Bebek, "Sastav masnih kiselina i udjel sterola kod ulja iz smeđeg i žutog lana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:486179

Metadata
TitleSastav masnih kiselina i udjel sterola kod ulja iz smeđeg i žutog lana
Title (english)Composition of fatty acids and total sterol content in oils from yellow and brown flaxseed
AuthorAnica Bebek
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2014-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti sastav masnih kiselina i udjel sterola kod laboratorijski proizvedenog lanenog ulja iz sorti smeđeg sjemena (Altess, Biltstar i Niagara) i sorte žutog sjemena lana (Oliwin). Uzorci lanenog ulja proizvedeni su postupkom hladnog prešanja i postupkom prešanja iz prethodno kondicioniranog sjemena uz zagrijavanje glave preše. Provedenim ispitivanjima ustanovljeno je da je najzastupljenija masna kiselina u svim uzorcima α-linolenska masna kiselina. Ulje proizvedeno iz sorte žutog sjemena lana sadržavalo je veći udjel α-linolenske masne kiseline od ulja proizvedenih od sorti smeđeg sjemena lana. Također, ulje dobiveno od žute sorte lana pokazalo je najveći udjel polinezasićenih masnih kiselina i najmanji udjel mononezasćenih i zasićenih masnih kiselina u odnosu na smeđe sorte lana. Nadalje, β-sitosterol, cikloartenol i kampesterol su najzastupljeniji steroli u svim uzorcima lanenog ulja, a sorta je pokazala značajan utjecaj na njihov udjel. Uzorak hladno prešanog ulja iz sorte Biltstar imao je najveći udjel ukupnih sterola.
Abstract (english)
The objective of this study was to evaluate fatty acid composition and yield of sterols in laboratory produced oil from flaxseed varieties of brown seeds (Altess, Biltstar and Niagara) and variety of yellow seed (Oliwin). Samples of flaxseed oil have been produced by cold pressing and by pressing the pre-conditioned seeds with heating a head of the press. Performed analysis found that the most abundant fatty acid in all samples was α-linolenic fatty acid. The oil produced from flax varieties of yellow seed contained a greater content of α-linolenic fatty acid than the oil produced from flax varieties of brown seeds. Also, oil obtained from yellow flax variety showed the highest content of polyunsaturated fatty acids and the lowest content of monounsaturated and saturated fatty acids compared to brown flax varieties. Furthermore, β-sitosterol, cycloartenol, campasterol are the most common sterols in all samples and it has been shown that variety has a significant impact on their yield. Sample with the biggest content of sterols was cold pressed oil from Biltstar variety.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:486179
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 09:46:11