Istraživanje različitih načina proizvodnje lanenog ulja na njegov kemijski sastav i oksidacijsku stabilnost

master's thesis

• Title (english): Study on effect of linseed oil production upon his chemical composition and sustainability 2
• Author: Monika Blekić
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2012-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog diplomskog rada bio je proučavanje različitih načina proizvodnje lanenog ulja na njegov kemijski sastav i oksidacijsku stabilnost. U radu su provedena ispitivanja na uzorku četiri sorte sjemena lana iz kojeg smo laboratorijskim postupkom dobili ulje na pet različitih načina. S obzirom na osnovne parametre kvalitete ulja, sva proizvedena ulja bila su visoke kvalitete, a iskorištenje je ovisilo o sorti sjemena. Značajan utjecaj na parametre kvalitete (SMK, PB, K-brojeve), bioaktivne komponente (klorofili, karotenoidi), udjele masnih kiselina i sterola imala je sorta, dok kod indeksa boje i udjela masne kiseline C 20:1 značajan utjecaj je imao način proizvodnje ulja. Ovisno o sorti lanenog sjemena antioksidacijska aktivnost je najviše izražena kod hladno prešanog ulja, ali i kod ulja dobivenih kondicioniranjem i zagrijavanjem glave preše.

Abstract (english)

The purpose of this paper was to examine the influence of different ways of production of linseed oil on his chemical composition and oxidative stability. We carried out tests on four cultivars of linseed from which by laboratory procedure we produced oil in five different procedures. Considering the basic parameters of oil quality, the obtained oils were of high quality and yield depended on seed varieties. The cultivar has significant impact on the quality parameters (FFA, peroxide number, K-numbers), bioactive components (chlorophylls, carotenoids), the share of fatty acids and sterols, while mode of oil production had significant impact on the color index and the share of C 20:1 fatty acid. Depending on cultivar of flaxseed the biggest antioxidant activity was shown by cold-pressed linseed oil, but also in oils obtained by conditioning and heating of the press head.

• Keywords: laneno ulje; kemijski sastav; oksidacijska stabilnost; omega 3 masne kiseline; steroli
• Keywords (english): flaxseed oil; chemical composition; oxidative stability; omega-3 fatty acids; sterols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:295247
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-10 09:07:25