Analiza fizikalno-kemijskih svojstava ulja koštica marelica

master's thesis

• Title (english): Analysis of the physico-chemical properties of apricot kernel oil
• Author: Margita Zlatić
• Mentor: Ines Panjkota Krbavčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2011-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Koštice marelica su značajan nus-proizvod zaostao prilikom prerade marelica, jer sadrže veliku količinu ulja vrlo atraktivnog nutritivnog sastava. Cilj ovoga rada bio je ispitati fizikalno – kemijske karakteristike ulja koštica marelica dvanaest različitih sorti, koristeći standardne analitičke metode. Određena je zastupljenost ulja u košticama, njihov lipidni profil, kao i indeks refrakcije, te saponifikacijski broj, slobodne masne kiseline, esterski, jodni i peroksidni broj ulja, te je utvrđena prisutnost amigdalina u tim košticama. Rezultati su pokazali kako koštice marelica sadrže približno 50% ulja bogatog nezasićenim masnim kiselinama, napose oleinskom i linolnom. Ulje koštica marelica sadrži i skvalen te je poželjno njegovo korištenje u prehrambene svrhe.

Abstract (english)

Apricot kernels are valuable residues from the apricot processing, because they contain a large amount of oil, which has an attractive nutritional composition. The aim of this work was to examine the physico – chemical features of apricot kernel oil from twelve different varieties of apricots by using standard analytical methods. The amount of the oil in kernels, its lipid profiel, refractive index, as well as its saponification, acid, ester, iodine and peroxide number were determined. The presence of amygdlin in the kernels was also established. The results have shown that the apricot kernels contain 50% of the oil, which is abundant with unsaturated fatty acids, oleic and linoleic,in particular,which is very important from the nutritional point of view. Likewise, the oil contains squalen and it is desirable in the food industry.

• Keywords: koštice marelica; ulje; masne kiseline; amigdalin
• Keywords (english): apricot kernel; oil; fatty acids; amygdalin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:086253
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 12:33:34