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master's thesis
Razvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika u jestivim uljima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:963044
Zrinjan, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Plant Design

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Zrinjan, P. (2013). Razvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika u jestivim uljima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:963044

Zrinjan, Petra. "Razvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika u jestivim uljima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:963044

Zrinjan, Petra. "Razvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika u jestivim uljima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:963044

Zrinjan, P. (2013). 'Razvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika u jestivim uljima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:963044

Zrinjan P. Razvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika u jestivim uljima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:963044

P. Zrinjan, "Razvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika u jestivim uljima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:963044

Metadata
TitleRazvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika u jestivim uljima
Title (english)Development and validation of HPLC method for determination of polycyclic aromatic hydrocarbons in edible oils
AuthorPetra Zrinjan
MentorSandra Balbino (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Plant Design)
Zagreb
Defense date and country2013-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je proveden razvoj i validacija HPLC metode za određivanje policikličkih aromatskih ugljikovodika (PAH) u jestivim uljima na DACC (eng. donor-acceptor complex chromatography) koloni povezanoj online s HPLC sustavom s fluorescentnim detektorom. Metodom je određen udjel pojedinačnih PAH-ova u rafiniranom ulju suncokreta, djevičanskom maslinovom ulju, hladno prešanom bučinom ulju, tamnom sezamovom i nerafiniranom bučinom ulju proizvedenom uz prženje koja su nabavljena s domaćeg tržišta. Kalibracija i validacija napravljene su za 13 pojedinačnih PAH-ova među kojima je svih 8 PAH-ova koji se nalaze na listama prioriteta Europske zajednice i američke Agencije za zaštitu okoliša vezanim uz praćenje ovih spojeva u hrani i okolišu. Koeficijenti korelacije kalibracijskih pravaca u ispitivanom rasponu za sve spojeve bili su viši od 0,999, a svi parametri validacije bili su unutar granica koje propisuje europsko zakonodavstvo. Udjeli PAH-ova u hladno prešanom bučinom, nerafiniranom bučinom proizvedenom uz prženje i tamnom sezamovom ulju višestruko su premašili preporučene granice za udjel ukupnih PAH-ova, iako je udjel PAH-ova u bučinim uljima bio unutar propisanih. U tamnom sezamovom ulju nađen je visok udjel kancerogenih PAH-ova teške frakcije.
Abstract (english)
In this work an HPLC method for determination of polycyclic aromatic hydrocarbons (PAH) in edible oils on a DACC (donor-acceptor complex chromatography) column coupled with an on-line HPLC system with fluorescent detection. Method was used to determine the content of individual PAHs in the refined sunflower oil, virgin olive oil, cold pressed pumpkin seed oil, dark sesame and pumpkin seed oil produced with roasting obtained from domestic market. Calibration and validation were conducted for 13 individual PAHs that are listed as priorities by European Commission and US Environmental Protection Agency (EPA). Correlation coefficients of calibration curves for all standards were above 0.999, and all validation parameters were within limits set by European regulation. Content of PAHs in cold pressed pumpkin seed oil, roasted pumpkin seed oil and especially dark sesame oil was several-fold higher than the recommended limit, even though for pumpkin seed oils it was lower than limits. High content of cancerogenous heavy fraction PAHs were found in dark sesame oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:963044
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 11:14:22