prikaz prve stranice dokumenta Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata
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master's thesis
Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:622912
Želehovski, Kristina
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

Želehovski, K. (2012). Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:622912

Želehovski, Kristina. "Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:622912

Želehovski, Kristina. "Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:622912

Želehovski, K. (2012). 'Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:622912

Želehovski K. Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata [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:159:622912

K. Želehovski, "Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:622912

Metadata
TitleUtjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata
Title (english)The influence of rapeseed oil extraction processes from cultivar Toccata on bioactive compounds
AuthorKristina Želehovski
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 country2012-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj načina proizvodnje na udio bioaktivnih komponenata i sastav masnih kiselina u ulju uljane repice. Sjeme uljane repice uzgojeno je na eksperimentalnom polju Agronomskog fakulteta u Zagrebu u godini 2011. Ulja su proizvedena laboratorijskim procesima: hladno prešanje, prešanje uz prethodno kondicioniranje sjemena te ekstrakcija s heksanom. Sva proizvedena ulja bila su visoke kvalitete s obzirom na osnovne parametre kvalitete ulja, a najbolje iskorištenje dobiveno je procesom prešanja uz prethodno kondicioniranje sjemena. Peroksidni broj bio je najviši kod ulja dobivenog prešanjem kondicioniranog sjemena te način proizvodnje ulja ima statistički značajan utjecaj na višoj razini na udio primarnih produkata oksidacije. Od masnih je kiselina najprisutnija u ulju oleinska, slijedile su je linolna, linolenska i palmitinska kiselina, a način proizvodnje imao je statistički visoko značajan utjecaj na njihov udio. Nutritivna kvaliteta istraţenih ulja potvrĎena je malim udjelom zasićenih masnih kiselina te povoljnim omjerom (1:1,5) linolne i linolenske kiseline. Najzastupljeniji tokoferoli u svim uzorcima ulja bili su α- i γ- tokoferol te način proizvodnje nema statistički značajan utjecaj na njihov udio. Udio klorofila i karotenoida te indeks boje bili su značajno veći u ulju dobivenom prešanjem iz kondicioniranog sjemena. Prešanje uz kondicioniranje sjemena dalo je ulje s najvišom antioksidacijskom aktivnošću te je imalo statistički visoko značajan utjecaj na udio ukupnih fenolnih spojeva u tom ulju i najzastupljeniji fenolni spoj kanolol koji dobro korelira s antioksidacijskom aktivnošću.
Abstract (english)
The influence of different laboratory processes of rapeseed oil extraction on bioactive compounds and composition of fatty acids was investigated. Rapeseed was grown at the experimental field of the Faculty of Agriculture in Zagreb in year 2011. Laboratory extraction of oil samples was carried out by pressing the untreated and pre-conditioned rapeseed and by solvent extraction. All produced oils were high quality based on basic quality parameters of oil. The pre-conditioning of seeds increased the oil extraction yield and also had the highest peroxidevalue that was statistically influenced on the higher level by the way of extraction. The dominant fatty acid in all samples was oleic followed by linoleic, linolenic and palmitic acid and the extraction process had statistically high influence on their amount in all oil samples. The nutritive value of the studied oil samples was confirmed by a small percentage of saturated fatty acids and a favourable ratio (1:1,5) of linoleic and linolenic acids. The dominant tocopherols in all analysed oil samples were α- i γ- tocopherol and the extraction process didn't have statistically high influence on their amount. The colour index and the amount of pigments increased in oil produced by pressing of pre-conditioned seeds. The same way of pressing gave oil also with the highest antioxidative activity and had statistically high influence on the amount of polyphenolic compounds. Canolol was the dominant polyphenolic compound in all rapeseed oil samples and it had good correlation with antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:622912
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 on2017-05-09 08:20:25