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master's thesis
Utjecaj kultivara na sastav sirovog sojinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:568971
Smoković, Beatrisa
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

Smoković, B. (2013). Utjecaj kultivara na sastav sirovog sojinog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:568971

Smoković, Beatrisa. "Utjecaj kultivara na sastav sirovog sojinog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:568971

Smoković, Beatrisa. "Utjecaj kultivara na sastav sirovog sojinog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:568971

Smoković, B. (2013). 'Utjecaj kultivara na sastav sirovog 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:159:568971

Smoković B. Utjecaj kultivara na sastav sirovog sojinog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:568971

B. Smoković, "Utjecaj kultivara na sastav sirovog sojinog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:568971

Metadata
TitleUtjecaj kultivara na sastav sirovog sojinog ulja
Title (english)Effect of soybean cultivar on the composition of crude soybean oil
AuthorBeatrisa Smoković
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 country2013-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Soja, latinskog naziva Glycine max (L.) Merrill, jedna je od vodećih kultura, čije se sjeme koristi kao izvor jestivih ulja i proteina te brojnih fitokemikalija. Cilj ovog rada bio je utvrditi utjecaj kultivara 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 udjel pojedinačnih i ukupnih sterola, pojedinačnih i ukupnih tokoferola, te na udjel svih masnih kiselina s iznimkom palmitoleinske i heptadekanske. Najzastupljenija masna kiselina u svim uzorcima je linolna. Najveći udjel u svim uzorcima među sterolima zauzima β-sitosterol, a među tokoferolima γ-tokoferol. Najviše tokoferola pronađeno je uzroku s najviše α-linolenske kiseline.
Abstract (english)
Soybean, Latin Glycine max (L.) Merrill, is one of the leading cultures which seed is used as a source of edible oil and protein, as well as numerous phytochemicals. The aim of this study was to determine the influence of cultivars on the composition of soybean oil, respectively on fatty acid composition and content of bioactive compounds: sterols and tocopherols. Analysis were carried out on samples of laboratory produced soybean oil obtainded by the Soxhlet extraction. Cultivar had a significant impact on the sterol content and composition, content of tocopherol isomers and on fatty acids composition, except for palmitoleic and heptadecanoic. The dominant fatty acid in all samples was linoleic. The largest share in all samples takes β-sitosterol among sterols and γ-tocopherol among tocopherols. The highest amount of tocopherol was found in sample with the highest amount of α-linolenic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:568971
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 on2017-05-04 09:50:47