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master's thesis
Autentičnost maslinovog ulja na hrvatskom tržištu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:110122
Jagić, Marina
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

Jagić, M. (2015). Autentičnost maslinovog ulja na hrvatskom tržištu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:110122

Jagić, Marina. "Autentičnost maslinovog ulja na hrvatskom tržištu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:110122

Jagić, Marina. "Autentičnost maslinovog ulja na hrvatskom tržištu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:110122

Jagić, M. (2015). 'Autentičnost maslinovog ulja na hrvatskom tržištu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:110122

Jagić M. Autentičnost maslinovog ulja na hrvatskom tržištu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:110122

M. Jagić, "Autentičnost maslinovog ulja na hrvatskom tržištu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:110122

Metadata
TitleAutentičnost maslinovog ulja na hrvatskom tržištu
Title (english)Authenticity of olive oil on croatian market
AuthorMarina Jagić
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 country2015-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Patvorenje namirnica je svako namjerno mijenjanje sastava i svojstva namirnica dodavanjem tvari koje nisu njihov integralni dio, s ciljem ostvarivanja protupravne koristi. Zbog iznimne nutritivne vrijednosti i specifičnog načina proizvodnje, djevičansko maslinovo ulje postiže visoke tržišne cijene i kao takvo podložno je patvorenju. U ovom radu analizirano je 17 uzoraka maslinovog ulja s hrvatskog tržišta. Određeni su osnovni parametri kvalitete ulja, sastav masnih kiselina, ukupni i pojedini steroli te koncentracija skvalena. Rezultati pokazuju kako samo pet uzoraka zadovoljava osnovne parametre kvalitete za deklariranu kategoriju te imaju ispravnu deklaraciju. Iako samo jedan analiziran uzorak ne zadovoljava propisani sastav masnih kiselina, čak sedam od sedamnaest analiziranih uzoraka ne zadovoljava granice za sastav i udjel sterola. Sastav i sadržaj sterola pokazali su se kao ključni parametr u otkrivanju patvorenja maslinovih ulja.
Abstract (english)
Adulteration is every intentional change in composition and characteristic of a product by adding substances that are not its integral part to gain profit. Due to its exceptional nutritive value and specific production procedure virgin olive oil reaches high market value and therefore is interesting for adulteration. In this work 17 samples of olive oil have been analyzed and parameters of oil quality, composition of fatty acid and also sterols and squalen content have been determined. Results have shown that only 5 samples fulfill basic parametars of quality for declared category and are properly labeled. Only one analysed sample does not fulfill labeled composition of fatty acid but 7 analysed samples do not fulfil labeles for composition and content of sterols. Composition and content of sterols are key parameter in dilvugation alduration in olive oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:110122
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 13:59:38