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master's thesis
Lakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja -primjena HSS-GC-FID tehnike
Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry, 2017. urn:nbn:hr:163:355958
Bošnjak, Ines
University of Zagreb
Faculty of Pharmacy and Biochemistry
Department of pharmaceutical analysis

Institutional repository: Repository of Faculty of Pharmacy and Biochemistry University of Zagreb

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Bošnjak, I. (2017). Lakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja -primjena HSS-GC-FID tehnike (Master's thesis). Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:163:355958

Bošnjak, Ines. "Lakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja -primjena HSS-GC-FID tehnike." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2017. https://urn.nsk.hr/urn:nbn:hr:163:355958

Bošnjak, Ines. "Lakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja -primjena HSS-GC-FID tehnike." Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, 2017. https://urn.nsk.hr/urn:nbn:hr:163:355958

Bošnjak, I. (2017). 'Lakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja -primjena HSS-GC-FID tehnike', Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:163:355958

Bošnjak I. Lakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja -primjena HSS-GC-FID tehnike [Master's thesis]. Zagreb: University of Zagreb, Faculty of Pharmacy and Biochemistry; 2017 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:163:355958

I. Bošnjak, "Lakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja -primjena HSS-GC-FID tehnike", Master's thesis, University of Zagreb, Faculty of Pharmacy and Biochemistry, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:163:355958

Metadata
TitleLakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja -primjena HSS-GC-FID tehnike
Title (english)Polar volatile compounds as olive oil quality biomarkers - application of HSS-GC-FID technique
AuthorInes Bošnjak
MentorAna Mornar Turk (mentor)
Committee memberAna Mornar Turk (predsjednik povjerenstva)
Committee memberŽeljan Maleš (član povjerenstva)
Committee memberOlga Gornik (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Pharmacy and Biochemistry
(Department of pharmaceutical analysis)
Zagreb
Defense date and country2017-08-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Pharmacy
Pharmacy
Abstract
Uzgoj masline i proizvodnja maslinovog ulja je od davnina dio tradicije mediteranskog stanovništva pa tako i Republike Hrvatske. Maslinovo ulje se zahvaljujući prehrambenoj, terapeutskoj i preventivnoj ulozi sredinom dvadesetog stoljeća širi van granica Mediterana. Važnu ulogu u proizvodnji maslinovog ulja ima redovita kontrola kvalitete. Kvaliteta maslinovog ulja usko je povezana s prisutnošću lakohlapljivih polarnih sastvanica poput metanola i etanola budući da se smatra da ovi alkoholi nastaju tijekom propadanja ploda kao i tijekom skladištenja gotovog proizvoda. U ovom radu za analizu je korištena prethodno razvijena HSS-GC-FID metoda za određivanje prisutnosti i sadržaja lakohlapljivih polarnih sastavnica u maslinovu ulju. Prisutnost polarnih lakohlapljivih sastavnica u maslinovom ulju dokazana je usporedbom njihovih vremena zadržavanja na koloni u uzorku i u standardnim otopinama. Podaci o sadržaju etanola, metanola, 2-propanola, acetona i etil-acetata dobiveni su računski uz pomoć jednadžbi kalibracijskih krivulja te su bili manji od 5,1 ng/g uzorka. Da bi se dobili pouzdani rezultati mjerenja korišteni su kalibracijski postupci poput metode standardnog dodatka i metode unutarnjeg standarda. Rezultati istraživanja upućuju na mogućnost praćenja polarnih lakohlapljivih tvari kao biomarkera kvalitete maslinovog ulja, a korištena metoda HSS-GC-FID se pokazala kao vrlo učinkovita i pouzdana metoda za analizu lakohlapljivih sastavnica maslinovog ulja.
Abstract (english)
Olive tree cultivation and olive oil production has long been a part of the tradition of the Mediterranean population, including the Republic of Croatia. Olive oil, due to its nutritional, therapeutic and preventive role, expands a mid-twentieth century outside the borders of the Mediterranean. Regular quality control is important in olive oil production. The quality of olive oil is closely related to the presence of light volatile polar solvents such as methanol and ethanol as these alcohols are considered to occur during decaying of fruit as well as during storage of the finished product. In this research, a previously developed HSS-GC-FID method was used to determine the presence and content of volatile polar compounds in olive oil. The presence of polar volatile compounds in olive oil was demonstrated by comparing their retention times on columns in the oil sample and in the standard solutions. The contents of ethanol, methanol, 2-propanol, acetone and ethyl acetate were obtained by using the calibration equations and the results were less than 5.1 ng/g. In order to obtain reliable measurement results, calibration procedures such as the standard addition method and the internal standard method were used. The results of the research indicate the possibility of monitoring volatile polar compounds as a quality biomarkers of olive oil. Furthermore, the used method HSS-GC-FID has proven to be a highly efficient and reliable method for the analysis of volatile components of olive oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:163:355958
Study programmeTitle: Pharmacy
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-24 16:36:12