prikaz prve stranice dokumenta Utjecaj načina proizvodnje na kvalitetu sojinog ulja
Access restricted to students and staff of home institution
master's thesis
Utjecaj načina proizvodnje na kvalitetu sojinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:862596
Balać, Tanja
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

Balać, T. (2014). Utjecaj načina proizvodnje na kvalitetu sojinog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:862596

Balać, Tanja. "Utjecaj načina proizvodnje na kvalitetu sojinog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:862596

Balać, Tanja. "Utjecaj načina proizvodnje na kvalitetu sojinog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:862596

Balać, T. (2014). 'Utjecaj načina proizvodnje na kvalitetu sojinog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:862596

Balać T. Utjecaj načina proizvodnje na kvalitetu sojinog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:862596

T. Balać, "Utjecaj načina proizvodnje na kvalitetu sojinog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:862596

Metadata
TitleUtjecaj načina proizvodnje na kvalitetu sojinog ulja
Title (english)Effect of production method on the quality of soybean oil
AuthorTanja Balać
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 country2014-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je utvrditi utjecaj načina proizvodnje na kvalitetu, oksidacijsku stabilnost i udjel bioaktivnih spojeva sojinog ulja. U radu su provedena ispitivanja na uzorcima sojinog ulja proizvedenog laboratorijskim postupkom na tri načina, hladnim prešanjem, prešanjem uz kondicioniranje te ekstrakcijom s heksanom. Iako je najveće iskorištenje procesa proizvodnje postignuto postupkom ekstrakcije s heksanom, kondicioniranje sjemena povećalo je iskorištenje za 16 % u odnosu na hladno prešano ulje. Sva proizvedena ulja bila su vrlo visoke kvalitete. Dominantna masna kiselina u svim uzorcima ulja je linolna kiselina, slijede je palmitinska, oleinska, α-linolenska i stearinska, no način proizvodnje značajano je utjecao samo na udio linolne, α-linolenske i behenske kiseline. Osim toga, način proizvodnje imao je značajan utjecaj i na udjel ukupnih karotenoida, fotometrijski indeks boje, udio fosfora te tokoferola. γ-tokoferol bio je najzastupljeniji izomerni oblik tokoferola u svim uzorcima. Najviši udio bioaktivnih spojeva detektiran je u ulju proizvedenom ekstrakcijom koje pokazuje i najvišu antioksidacijsku aktivnost.
Abstract (english)
The aim of this study was to determine the influence of oil production parameters on quality, oxidative stability and also content and composition of bioactive compounds of soybean oil. Soybean oil samples, analyzed in this study, were produced by pressing the untreated and pre-conditioned soybean and by solvent extraction. While the maximum yield of the oil production was obtained through extraction with hexane, the conditioning of the seed increased yield by 16% compared to the cold pressed oil. All the obtained oils were of high quality. The dominant fatty acid in all samples was linoleic followed by palmitic, oleic and linolenic acid and the extraction process had statistically significant impact only on the amount of linoleic, α-linolenic and behenic acid. Furthermore, the extraction process had a significant impact on share of total carotenoids, photometric color index, phosphorus and tocopherols. γ-tocopherol is the most abundant isomer form tocopherols in all samples. The highest amount of bioactive compounds was detected in crude oil obtained by extraction, which also had the highest antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:862596
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 09:49:10