prikaz prve stranice dokumenta Utjecaj načina proizvodnje na udjel i sastav sterola i tokoferola lanenog ulja
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master's thesis
Utjecaj načina proizvodnje na udjel i sastav sterola i tokoferola lanenog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:319502
Brckan, Jelena
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

Brckan, J. (2013). Utjecaj načina proizvodnje na udjel i sastav sterola i tokoferola lanenog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:319502

Brckan, Jelena. "Utjecaj načina proizvodnje na udjel i sastav sterola i tokoferola lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:319502

Brckan, Jelena. "Utjecaj načina proizvodnje na udjel i sastav sterola i tokoferola lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:319502

Brckan, J. (2013). 'Utjecaj načina proizvodnje na udjel i sastav sterola i tokoferola 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:159:319502

Brckan J. Utjecaj načina proizvodnje na udjel i sastav sterola i tokoferola 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:159:319502

J. Brckan, "Utjecaj načina proizvodnje na udjel i sastav sterola i tokoferola 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:159:319502

Metadata
TitleUtjecaj načina proizvodnje na udjel i sastav sterola i tokoferola lanenog ulja
Title (english)Effects of production method on content and composition of sterols and tocopherols of flaxseed oil
AuthorJelena Brckan
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 utvrditi utjecaj načina proizvodnje na kvalitetu, oksidacijsku stabilnost i udjel bioaktivnih spojeva sterola i tokoferola lanenog ulja. U radu su provedena ispitivanja na uzorcima lanenog ulja proizvedenog laboratorijskim postupkom na dva načina, hladnim prešanjem te prešanjem uz kondicioniranje. S obzirom na osnovne parametre kvalitete ulja, sva proizvedena ulja bila su visoke kvalitete, te je kod svih kultivara veće iskorištenje postignuto postupkom hladnog prešanja. Značajan utjecaj na PB, udjel ukupnih karotenoida, udjel stigmasterola, ukupnih sterola te na udjel γ-tokoferola imao je kultivar, dok je način proizvodnje imao značajan utjecaj utjecaj samo na udjel stigmasterola. Najzastupljeniji sterol u svim uzorcima je β-sitosterol dok je od tokoferola u svim uzorcima najzastupljeniji γ-tokoferol. Najveću antioksidacijsku aktivnost imao je kultivar s najvećom količinom ukupnih tokoferola.
Abstract (english)
The aim of this paper was to determine the influence of oil production parameters on quality, oxidative stability and also content and composition of bioactive compounds, sterols and tocopherols of flaxseed oil. Flaxseed oil samples, analyzed in this study, were produced by laboratory pressing using two different procedures, cold pressing ang pressing with conditioning. Considering the basic parameters of oil quality, the obtained oils were of high quality and higher yield was accomplished using cold pressing. The cultivar has significant impact on the content of total carotenoids, stigmasterol, content of total sterols and γ-tocopherol while oil production had significant impact on the amount of stigmasterol. The dominant sterol in all samples was β-sitosterol while the dominant tocopherol was γ- tocopherol. The cultivar with the highest amount of total tocopherols had the higher antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:319502
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 13:02:03