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master's thesis
Sastav sirovog sojinog ulja proizvedenog iz novih kultivara
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:457348
Knezović, Nina
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

Knezović, N. (2014). Sastav sirovog sojinog ulja proizvedenog iz novih kultivara (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:457348

Knezović, Nina. "Sastav sirovog sojinog ulja proizvedenog iz novih kultivara." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:457348

Knezović, Nina. "Sastav sirovog sojinog ulja proizvedenog iz novih kultivara." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:457348

Knezović, N. (2014). 'Sastav sirovog sojinog ulja proizvedenog iz novih kultivara', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:457348

Knezović N. Sastav sirovog sojinog ulja proizvedenog iz novih kultivara [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:159:457348

N. Knezović, "Sastav sirovog sojinog ulja proizvedenog iz novih kultivara", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:457348

Metadata
TitleSastav sirovog sojinog ulja proizvedenog iz novih kultivara
Title (english)Composition of crude soybean oil produced from new cultivars
AuthorNina Knezović
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 country2014-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Soja, latinskog naziva Glycine max (L.) Merrill, jedna je od najtraženijih biljnih kultura, čije se sjeme koristi kao izvor jestivih ulja i proteina. Cilj ovog rada bio je utvrditi utjecaj novih kultivara soje proizvedenih oplemenjivanjem na sastav sojinog ulja, odnosno na sastav masnih kiselina i udjel bioaktivnih spojeva, sterola i tokoferola. U radu su provedena ispitivanja na uzorcima sojinog ulja proizvedenog laboratorijskim postupkom ekstrakcije po Soxhletu. Kultivar je imao značajan utjecaj na osnovne parametre kvalitete sjemena, udjel pojedinačnih i ukupnih sterola, pojedinačnih i ukupnih tokoferola, udjel palmitinske, stearinske, oleinske, linolne, α-linolenske, arahinske i behenske masne kiseline te na omjere polinezasićenih masnih kiselina (PUFA) i ukupnih tokoferola, kao i na omjere PUFA i svakog pojedinačnog tokoferola. Najzastupljenija masna kiselina u svim uzorcima bila je linolna. Među sterolima, najveći udjel imao je β-sitosterol, a među tokoferolima γ-tokoferol. Ulja kultivara koji su prisutni na tržištu i ulja novih kultivara proizvedenih oplemenjivanjem razlikuju se u prosječnom sastavu masnih kiselina, sterola i tokoferola.
Abstract (english)
Soybean, Glycine max (L.) Merrill, is one of the most popular cultures used as a source of edible oil and protein. The aim of this study was to determine the influence of new cultivars developed by breeding on the composition of soybean oil, respectively on fatty acid composition and content of bioactive compounds such as sterols and tocopherols. Analysis were performed on crude soybean oil samples. Cultivar had a significant impact on the main parameters of seed quality, sterol content and composition, tocopherol content and composition of their isomers, fatty acids such as palmitic, stearic, oleic, linoleic, α-linolenic, arachidic and behenic and also on the ratio of polyunsaturated fatty acids (PUFA) and total tocopherols even the ratio PUFA and each isomer of tocopherols. The dominant fatty acid in all samples was linoleic. β-sitosterol was the domaninat sterol and γ-tocopherol dominant tocopherol of all analyzed oils. Oils produced from cultivars presented in the market and oils produced from new cultivars differed in fatty acids composition as well as the sterol and tocopherol content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:457348
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 11:32:12