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master's thesis
Utjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:425146
Katić, Mihaela
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

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Katić, M. (2013). Utjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:425146

Katić, Mihaela. "Utjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:425146

Katić, Mihaela. "Utjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:425146

Katić, M. (2013). 'Utjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:425146

Katić M. Utjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:425146

M. Katić, "Utjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:425146

Metadata
TitleUtjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja
Title (english)Influence of production parameters on the fatty acids composition, content and composition of phenolic compounds of flaxseed oil
AuthorMihaela Katić
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 country2013-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj načina proizvodnje na kvalitetu i oksidacijsku stabilnost ulja, sastav masnih kiselina te na udjel i sastav fenola lanenog ulja. U radu su provedena ispitivanja na uzorcima lanenog ulja proizvedenog u laboratoriju postupkom prešanja sa i bez prethodnog kondicioniranja sjemena. Svi proizvedeni uzorci lanenog ulja bili su visoke kvalitete gledajući osnovne parametre kvalitete. Analize su pokazale da primijenjeni postupci proizvodnje nisu narušili oksidacijsku stabilnost ulja. Značajan utjecaj na iskorištenje procesa, SMK, te udjele palmitinske, stearinske i linolne masne kiseline imao je način proizvodnje, dok je kultivar imao značajan utjecaj na PB te udjel karotenoida. Postoji pozitivna korelacija između DPPH (antioksidacijske aktivnosti) i fenolnih spojeva siringaldehida, sinapinske i ferulične kiseline te ukupnih fenola.
Abstract (english)
The aim of this paper was to determine the influence of production parameters on quality and oxidative stability, fatty acids composition, content and composition of phenolic compounds of flaxseed oil. Flaxseed oil samples, analyzed in this study, were produced by laboratory pressing with and without previous conditioning of seeds. All produced samples of flaxseed oil were of high quality considering the basic quality parameters. Analysis showed that the applied production procedures did not decrease oxidative stability of the oil. Production parameters had a significant impact on the yield of the process, free fatty acids, and the content of palmitic, stearic, and linoleic fatty acids, while the cultivar had a significant impact on the peroxide value and content of carotenoids. There was a positive correlation between DPPH (antioxidant activity) and phenolic compounds syringaldehyde, sinapic and ferulic acid and total phenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:425146
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 11:27:27