prikaz prve stranice dokumenta Formiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja
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master's thesis
Formiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:000357
Ciko, Tamara
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

Ciko, T. (2014). Formiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:000357

Ciko, Tamara. "Formiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:000357

Ciko, Tamara. "Formiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:000357

Ciko, T. (2014). 'Formiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:000357

Ciko T. Formiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:000357

T. Ciko, "Formiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:000357

Metadata
TitleFormiranje epoksi masnih kiselina tijekom fotooksidacije i autooksidacije biljnih ulja
Title (english)Evolution of epoxy fatty acids during photo- and autoxidation of vegetable oils
AuthorTamara Ciko
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 country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je određivanje primarnih i sekundarnih produkata lipidne oksidacije, tj. hidroperoksida, konjugiranih diena (CD) i triena (CT) te epoksi masnih kiselina (EFA) nastalih u biljnim uljima procesima autoksidacije i fotooksidacije. CD i CT su određivani spektrofotometrijski, dok je za određivanje stupnja oksidacije i nastalih hidroperoksida mjerena peroksidna vrijednost (PV). Epoksi masne kiseline su analizirane plinskom kromatografijom pomoću plameno-ionizacijskog detektora. Nakon 54 dana mjerenja stupnja oksidacije u smjesama biljnih ulja, pokazalo se kako je više primarnih i sekundarnih produkata nastalo procesom fotooksidacije budući da se reakcije odvijaju brže u usporedbi s autoksidacijom. Kako su polinezasićene masne kiseline podložnije autoksidaciji i fotooksidaciji, veća koncentracija epoksi masnih kiselina nastalih iz tih kiselina je određena u smjesama koje su sadržavale veći udio linolne i linolenske masne kiseline. Također se pokazalo kako porast PV te koncentracije CD, CT i EFA ovisi o stupnju nezasićenosti.
Abstract (english)
The objective of this thesis was to determine primary and secondary oxidation products, namely hydroperoxides, conjugated dienes (CD) and trienes (CT) and epoxy fatty acids (EFA) formed in vegetable oils during photo- and autoxidation. CD and trienes CT were determined spectrophotometrically, whereas the peroxide value (PV) was measured to determine the extent of oxidation and hydroperoxides formed in oil blends. Additionally, EFA were analyzed by gas chromatography. After monitoring the extent of photo- and autoxidation in vegetable oil blends for 54 days, the results showed that more primary and secondary oxidation products formed during photo-oxidation, indicating that photo-oxidation proceeded faster than autoxidation. Moreover, higher contents of EFA arising from unsaturated fatty acids were determined in blends rich in linoleic and linolenic acid, demonstrating that PUFA were highly susceptible to both photo- and autoxidation. In addition, increase in PV, CD, CT and EFA levels was related to the degree of unsaturation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:000357
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 07:57:41