Sastav masnih kiselina bučinih ulja sjeverozapadne hrvatske

undergraduate thesis

• Title (english): Composition of fatty acids in pumpkin seed oil from north-west Croatia
• Author: Helena Vibovec
• Mentor: Sandra Balbino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2012-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Bučino ulje osim karakteristične boje i arome, zbog svog sastava ima i vrlo visoku nutritivnu vrijednost te pozitivan utjecaj na ljudsko zdravlje. U ovom radu određivan je sastav masnih kiselina u uzorcima bučinih ulja sjeverozapadne Hrvatske metodom plinske kromatografije. U uzorcima bučinih ulja određeni su i osnovni parametri kakvoće ulja, udjel slobodnih masnih kiselina (SMK) i peroksidni broj (PB). Analizom pet uzoraka bučinih ulja prikupljenih s tržišta utvrđeno je da je u svim uzorcima udjel polinezasićenih masnih kiselina značajno veći od udjela mononezasićenih i zasićenih masnih kiselina. Visok udio linolne masne kiseline je važna nutritivna karakteristika bučinog ulja zbog toga što je linolna kiselina esencijalna za ljude. Također vrijednosti SMK i PB pokazuju kako u analiziranim bučinim uljima nije došlo do značajnije oksidacijske i hidrolitičke razgradnje. Svi analizirani uzorci su u skladu s važećim Pravilnikom o jestivim uljima i mastima (2012).

Abstract (english)

Besides its characteristic colour and aroma pumpkin seed oil has very high nutritional value and positive influence on human health. In this work fatty acid composition of pumpkin seed oils from northwestern Croatia was determined by gas chromatography. Basic quality parameters of oils, content of free fatty acids (FFA) and peroxide value (PV) were determined as well. Analysis of five pumpkin seed oils colected from the market showed that all samples had considerably higher share of polyunsaturated fatty acids compared to monounsaturated and saturated fatty acids. High content of linoleic fatty acid is an important nutritive characteristic of pumpkin seed oil because linoleic acid is essential for humans. Determined FFA and PV also show that no significant hydrolytic and oxidative deterioration have occured. All analysed samples were in accordance with the Edible oils and fats regulation (2012).

• Keywords: bučina koštica; bučino ulje; masne kiseline; slobodne masne kiseline; peroksidni broj
• Keywords (english): pumpkin seed; pumpkin seed oil; fatty acid; free fatty acid; peroxide value
• Language: croatian
• URN:NBN: urn:nbn:hr:159:925493
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 08:31:14