prikaz prve stranice dokumenta Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju
Access restricted to students and staff of home institution
master's thesis
Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:613165
Plodinec, Ana
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

Plodinec, A. (2013). Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:613165

Plodinec, Ana. "Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:613165

Plodinec, Ana. "Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:613165

Plodinec, A. (2013). 'Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:613165

Plodinec A. Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:613165

A. Plodinec, "Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:613165

Metadata
TitleUtjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju
Title (english)Impact of manufacturing on the proportion of polycyclic aromatic hydrocarbons in pumpkin oil
AuthorAna Plodinec
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 ovom radu uspoređivani su udjeli policikličkih aromatskih ugljikovodika (PAH) u uzorcima nerafiniranog (5 uzoraka) i hladno prešanog bučinog ulja (5 uzoraka) s Izložbe bučinog ulja sjeverne Hrvatske 2012. godine. U navedenim uljima također se uspoređivao sastav masnih kiselina, udio slobodnih masnih kiselina i peroksidni broj. Određivanjem policikličkih aromatskih ugljikovodika DACC-HPLC metodom utvrđeno je da se njihova ukupna razina u hladno prešanim bučinim uljima i nerafiniranim bučinim uljima nije signifikantno razlikovala te su sva ulja zadovoljila granice propisane od strane domaćeg i stranog zakonodavstva. Udio slobodnih masnih kiselina i peroksidni broj u svim uzorcima su zadovoljili granice određene Pravilnikom (2012), što bi značilo da ni u jednom uzorku nije došlo do hidrolitičkih i oksidacijskih promjena. Sastav masnih kiselina je određen plinskom kromatografijom, a iz rezultata je vidljivo da svi uzorci sadrže najviše linolne kiseline, nakon čega slijedi oleinska, palmitinska i stearinska.
Abstract (english)
In this paper the share of polycyclic aromatic hydrocarbons (PAHs) in samples of unrefined (5 samples) and cold pressed pumpkin seed oil (5 samples) from Northern Croatian pumpkin seed oil exhibition for 2012th were compared. In these oils the content of free fatty acids, peroxide value and the fatty acid composition were also compared. Determination of polycyclic aromatic hydrocarbons determined by DACC-HPLC showed that their overall level in cold-pressed oils and unrefined pumpkin pumpkin oil is not significantly different, and all the oils met the limits prescribed by the domestic and foreign legislation. Proportion of free fatty acids and peroxide value in all samples met the limits of national Regulations (2012), which would mean that none of the samples did not show hydrolytic and oxidative changes. Fatty acid composition was determined by gas chromatography, and the results show that all the samples contained the highest share of linoleic acid, followed by oleic, palmitic and stearic.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:613165
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 on2017-05-05 11:56:15