prikaz prve stranice dokumenta Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica
Access restricted to students and staff of home institution
master's thesis
Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:771734
Crnko, Sandra
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

Crnko, S. (2012). Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:771734

Crnko, Sandra. "Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:771734

Crnko, Sandra. "Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:771734

Crnko, S. (2012). 'Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:771734

Crnko S. Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:771734

S. Crnko, "Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:771734

Metadata
TitleParametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica
Title (english)Quality parameters and oxidative stability of virgin olive oils of the Oblica variety
AuthorSandra Crnko
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 country2012-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Djevičansko maslinovo ulje ima visoku biološku vrijednost i blagotvoran utjecaj na ljudsko zdravlje, s obzirom na kemijski sastav. Cilj ovog rada bio je utvrditi kvalitetu i oksidacijsku stabilnost uzoraka djevičanskog maslinovog ulja sorte Oblica, koji su bili prikupljeni tijekom sezone 2010/2011. u Hrvatskoj. Ukupni polifenoli, flavonoidi i oksidacijska stabilnost izmjereni su u kemijskom laboratoriju različitim metodama, u svrhu određivanja antioksidacijskog kapaciteta. Parametri kvalitete uključuju mjerenje kiselosti, peroksidnog broja i K-vrijednosti, te je izmjeren udio pigmenata u ulju. Dobivene vrijednosti potvrdile su visoku kvalitetu uzoraka testiranih maslinovih ulja. Skoro svi uzorci svrstani su u kategoriju ekstra djevičanskog maslinovog ulja.
Abstract (english)
Virgin olive oil has high biological value and beneficial effect on human health, with regard to its composition. The aim of this work was to determine the quality and oxidative stability of virgin olive oil samples of the Oblica variety that were collected throughout the season of 2010/2011 in Croatia. Quality parameters included acidity, peroxide value, K-values and also the pigment content in oil was measured.Total polyphenols, flavonoids and oxidative stability were deterimined in chemical laboratory by different methods, regarding antioxidative capacity. The obtained values confirm the high quality of the tested olive oils. Almost all the samples are classified in the category of extra virgin olive oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:771734
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
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 09:41:27