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master's thesis
Utjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:396077
Lipar, Vedran
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

Lipar, V. (2012). Utjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:396077

Lipar, Vedran. "Utjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:396077

Lipar, Vedran. "Utjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:396077

Lipar, V. (2012). 'Utjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:396077

Lipar V. Utjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:396077

V. Lipar, "Utjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:396077

Metadata
TitleUtjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice
Title (english)The influence of refining proces on content and proportion of rapessed oil bioactive compound
AuthorVedran Lipar
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 country2012-02-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U proizvodnji jestivog ulja proces rafinacije ključan je za kvalitetu finalnog proizvoda. Rafinacijom se iz sirovog ulja uklanjaju nepoželjni spojevi, no može doći i do gubitka nekih nutritivno vrijednih sastojaka. Cilj ovoga rada bio je ispitati utjecaj pojedine faze procesa rafinacije na sastav masnih kiselina te na udio bioaktivnih komponenata ulja uljane repice. Proizvedeno ulje uljane repice je bilo visoke kvalitete prema pokazateljima osnovnih parametara kvalitete. Procesom rafinacije nije došlo do značajne promjene u sastavu masnih kiselina i nije došlo do formiranja trans izomera. Indeks boje značajno je smanjen te su uklonjeni gotovo svi pigmenti. No osim pigmenata, došlo je i do gubitka ostalih bioaktivnih komponenata. Udjel tokoferola se tek neznatno smanjio, dok je udio ukupnih polifenola smanjen čak 3,5 puta. Antioksidacijska aktivnost također se smanjila sa svakim korakom rafinacije. Karotenoidi, klorofili i polifenoli pokazuju vrlo visoku korelaciju sa antioksidacijskom aktivnošću.
Abstract (english)
Refining is the key process in edible oils production and is essential for the quality of final product. Oil refining provides elimination of undesirable compounds but it can also couse losses of some nutritionally valuable components. The aim of this study was to determine the influence of different stages of refining process on fatty acid composition and on bioactive compounds of rapeseed oil. Produced edible rapeseed oil was good quality according to basic quality parameters. Fatty acid composition was not significantly influenced by refining processes and there was no formation of trans fatty acids. Colour index was significantly reduced and almost all pigments were eliminated. Apart of pigments, results showed loss of other bioactive compounds. While the amount of tocopherols was only slightly reduced, total polyphenols decreased for 3,5 times in the refining process. Antioxidant activity also decreased by each step of refining process. Antioxidant activity showed good correlation with carotenoids, chlorophylls and total polyphenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:396077
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 on2017-05-08 11:39:05