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master's thesis
Utjecaj uvjeta skladištenja na udio tokoferola djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:365234
Bajalica, Anja
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

Bajalica, A. (2014). Utjecaj uvjeta skladištenja na udio tokoferola djevičanskog maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:365234

Bajalica, Anja. "Utjecaj uvjeta skladištenja na udio tokoferola djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:365234

Bajalica, Anja. "Utjecaj uvjeta skladištenja na udio tokoferola djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:365234

Bajalica, A. (2014). 'Utjecaj uvjeta skladištenja na udio tokoferola djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:365234

Bajalica A. Utjecaj uvjeta skladištenja na udio tokoferola djevičanskog maslinovog 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:159:365234

A. Bajalica, "Utjecaj uvjeta skladištenja na udio tokoferola djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:365234

Metadata
TitleUtjecaj uvjeta skladištenja na udio tokoferola djevičanskog maslinovog ulja
Title (english)Influence of storage conditions on content of tocopherols in virgin olive oil
AuthorAnja Bajalica
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 country2014-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Djevičansko maslinovo ulje je zbog svojih senzorskih i nutritivnih svojstava jedno od najcijenjenijih ulja u svijetu. Održivost maslinovog ulja je 18 mjeseci, a faktori koji uvelike utječe na oksidacijsku stabilnost su uvjeti skladištenja. Cilj ovog rada bio je utvrditi utjecaj uvjeta skladištenja na udio α-tokoferola u uzorcima djevičanskog maslinovog ulja dobivenih od sorti Leccino i Oblica. Sastav i udio tokoferola u uzorcima ulja određen je HPLC metodom, dok je utjecaj sorte, područja uzgoja, roka berbe i uvjeta skladištenja na udio α-tokoferola utvrđen statističkom analizom. Rezultati su potvrdili prisutnost α-tokoferola u svim uzorcima. Udio α-tokoferola smanjio se povećanjem indeksa zrelosti. Ulje proizvedeno iz sorte Leccino sadržavalo je više α-tokoferola od ulja proizvedenog iz sorte Oblica. Područje uzgoja nije imalo značajan utjecaj na udio α-tokoferola. Nakon 12 mjeseci skladištenja došlo je do smanjenja udjela α-tokoferola u uzorcima dobivenih iz obje sorte na svim temperaturama, dok se nakon 18 mjeseci udio α-tokoferola povećao.
Abstract (english)
Virgin olive oil is due to it's sensory and nutritional properties one of the most valued oils in the world. Shelf-life of olive oil is 18 months, and factors that greatly affect on oxidative stability are storage conditions. The aim of this study was to determine the effect of storage conditions on the content of α-tocopherols in samples of virgin olive oil obtained from cultivars Leccino and Oblica. The composition and content of tocopherols in the oil samples were determined by HPLC, while the influenceof cultivar, cultivation area, harvest time and storage conditions on the content of α-tocopherol were determined by statistical analysis. Results confirmed the presence of α-tocopherol in all samples. Content of α-tocopherol decreased with increasing fruit maturity index. Oil produced from cultivar Leccino contained more α-tocopherol then oil produced from cultivar Oblica. Cultivation area didn't have significant effect on the content of α-tocopherol. After 12 months of storage there was decrease in α-tocopherol content in samples obtained from both cultivars at all temperatures, while after 18 months content of α-tocopherol increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:365234
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 on2017-05-02 10:15:09