prikaz prve stranice dokumenta Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti
  Download
PDF 3.92 MB
doctoral thesis
Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti
Zagreb: University of Zagreb, Faculty of Science, 2016. urn:nbn:hr:217:750629
Soldo, Barbara
University of Zagreb
Faculty of Science
Department of Chemistry

Institutional repository: Repository of the Faculty of Science

Cite this document

Soldo, B. (2016). Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:750629

Soldo, Barbara. "Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti." Doctoral thesis, University of Zagreb, Faculty of Science, 2016. https://urn.nsk.hr/urn:nbn:hr:217:750629

Soldo, Barbara. "Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti." Doctoral thesis, University of Zagreb, Faculty of Science, 2016. https://urn.nsk.hr/urn:nbn:hr:217:750629

Soldo, B. (2016). 'Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti', Doctoral thesis, University of Zagreb, Faculty of Science, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:217:750629

Soldo B. Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Science; 2016 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:217:750629

B. Soldo, "Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti", Doctoral thesis, University of Zagreb, Faculty of Science, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:217:750629

Metadata
TitleUtjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti
Title (english)Influence of lipoxygenase on the composition of volatile compounds in olive oils of autochthonous Dalmatian cultivars
AuthorBarbara Soldo
MentorMaja Pavela-Vrančić (mentor)
MBZ: 35251
MentorIvica Ljubenkov (mentor)
MBZ: 185946
Committee memberBoris Mildner (predsjednik povjerenstva)
Committee memberMaja Pavela-Vrančić (član povjerenstva)
MBZ: 35251
Committee memberIvica Ljubenkov (član povjerenstva)
MBZ: 185946
Committee memberTihana Žanić Grubišić (član povjerenstva)
Committee memberJasmina Rokov Plavec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Science
(Department of Chemistry)
Zagreb
Defense date and country2016-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Universal decimal classification
(UDC)		54 - Chemistry. Crystallography. Mineralogy
Abstract
Enzim lipoksigenaza (LOX) je dio lipoksigenaznog puta koji ima značajan utjecaj na sastav hlapljivih komponenti, kako u plodu masline tako i u ulju. U ovom radu ispitan je utjecaj stupnja zrelosti ploda na aktivnost LOX enzima u plodovima autohtonih dalmatinskih sorti maslina Oblica, Levantinka i Lastovka. Kako bi se aktivnost LOX enzima dovela u vezu sa sintezom poželjnih hlapljivih spojeva, istraživanje je obuhvatilo i sadržaj hlapljivih tvari u sortnim djevičanskim uljima. Također je analiziran sadržaj ukupnih fenolnih spojeva koji pridonose aromi djevičanskog ulja, a utječu na učinkovitost lipoksigenaze. Rezultati dobiveni ovim istraživanjem, omogućuju uvid u sortne karakteristike maslina i pripadajućeg maslinovog ulja, što ima poseban značaj u proizvodnji ulja poželjnih mirisnih svojstava i pridonosi definiranju bioraznolikosti autohtonih sorti.
Abstract (english)
Lipoxygenase (LOX) is a part of the lipoxygenase pathway, which has a substantial role regarding the composition of volatile compounds in olive fruit and olive oil. In this thesis LOX activity of Dalmatian autochthonous olive cultivars, namely Oblica, Levantinka and Lastovka, has been explored in response to the degree of olive fruit ripeness. The research included the analysis of volatile compounds in respective olive oils, with correlation to LOX activity. The total amount of phenolic compounds contributing to olive oil flavor has also been determined. The results of this study will give an insight into cultivar-dependent features of Dalmatian olive trees and associated olive oils. This is of importance regarding the production of olive oils displaying desirable flavor characteristics, and in defining olive tree autochthonous cultivar biodiversity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:217:750629
Study programmeTitle: Doctoral study in chemistry
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje prirodnih znanosti, polje kemija (doktor/doktorica znanosti, područje prirodnih znanosti, polje kemija)
Type of resourceText
Extent139 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2018-06-20
Terms of useLicence In copyright icon
Created on2017-02-06 13:58:58