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master's thesis
Kvaliteta ulja uljane repice proizvedenog iz sjemena sorte Remy
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:154169
Japec, Matea
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

Japec, M. (2012). Kvaliteta ulja uljane repice proizvedenog iz sjemena sorte Remy (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:154169

Japec, Matea. "Kvaliteta ulja uljane repice proizvedenog iz sjemena sorte Remy." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:154169

Japec, Matea. "Kvaliteta ulja uljane repice proizvedenog iz sjemena sorte Remy." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:154169

Japec, M. (2012). 'Kvaliteta ulja uljane repice proizvedenog iz sjemena sorte Remy', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:154169

Japec M. Kvaliteta ulja uljane repice proizvedenog iz sjemena sorte Remy [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:159:154169

M. Japec, "Kvaliteta ulja uljane repice proizvedenog iz sjemena sorte Remy", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:154169

Metadata
TitleKvaliteta ulja uljane repice proizvedenog iz sjemena sorte Remy
Title (english)Quality of rapeseed oil produced from the Remy variety
AuthorMatea Japec
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 country2012-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj načina proizvodnje na kvalitetu i sastav ulja uljane repice. Ulja su proizvedena procesom laboratorijskog prešanja sa i bez kondicioniranja sjemena te procesom laboratorijske ekstrakcije heksanom. Sjeme uljane repice sorte Remy uzgojeno je na eksperimentalnom polju Agronomskog fakulteta u Zagrebu. Ispitivani kultivar zadovoljio je osnovne parametre kvalitete sjemena. Iskorištenje procesa proizvodnje bilo je najveće kod ulja proizvedenog prešanjem uz prethodno kondicioniranje. Svi proizvedeni uzorci ulja bili su visoke kvalitete bez izraženijih hidrolitičkih ili oksidacijskih promjena u uljima. Najzastupljenija masna kiselina u svim uzorcima ulja je oleinska masna kiselina, slijedile su linolna, linolenska i palmitinska masna kiselina dok je udio zasićenih masnih kiselina u svim analiziranim uzorcima malen. Ulje ekstrahirano heksanom i nerafinirano ulje uljane repice proizvedeno prešanjem uz prethodno kondicioniranje sjemena sadržavala su veće količine tokoferola od hladnoprešanog ulja. Nerafinirano ulje također sadrži značajno veći udio pigmenata i fenola od hladnoprešanog i ekstrahiranog ulja. Kanolol je dominantan fenolni spoj u svim uzorcima ulja. Povećana količina bioaktivnih komponenata u nerafiniranom ulju rezultirala je višom antioksidacijskom aktivnošću tog ulja. Najbolju korelaciju sa antioksidacijskom aktivnosti pokazuju fenoli,i to prvenstveno kanolol.
Abstract (english)
The aim of this study was to examine the effects of different production procedures on quality and composition of rapeseed oil. Laboratory extraction of oil samples was carried out by pressing the untreated and pre-conditioned rapeseed and also using the solvent extraction. Rapeseed varieti Remy was grown on the experimental field of the Faculty of Agriculture in Zagreb. Basic parameters of the seed showed a good quality of the anaysed seeds. Pressing the seeds after conditioning resulted in the best oil yield. All produced oil samples were of high quality with no significant hydrolytic or oxidative changes in the oil. The dominant fatty acids in all oil samples was oleic fatty acid, followed by linoleic, linolenic and palmitic fatty acids while the amount of saturated fatty acids was low in all samples. Oil extracted with hexane and unrefined rapeseed oil produced by pressing the conditioned seeds contained higher amounts of tocopherols than the cold pressed oil. Unrefined oil also contained significantly higher amount of of pigments and phenols than the other two oil samples. Canolol was dominant polyphenolic compound in all produced rapeseed oil samples. Increased amounts of bioactive components in unrefined oil resulted in higher antioxidant activity of the oil. Best correlation with antioxidant activity showed phenols, primarily canolol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:154169
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
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 10:48:56