Utjecaj sorte, područja i roka berbe na udio tokoferola u maslinovom ulju

master's thesis

• Title (english): Influence of variety, area and harvest time on the proportion of tocopherols in olive oil
• Author: Matea Solar
• 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: 2011-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Maslinovo ulje je zbog nutritivnih beneficija koje ima na zdravlje jedno od najboljih biljnih ulja našeg podneblja. Cilj ovoga rada bio je utvrditi utjecaj područja uzgoja i sorte te indeksa zrelosti plodova masline na udio -tokoferola u uzorcima maslinovog ulja dobivenim od sorti Oblica i Leccino. Sastav i udjel tokoferola u uzorcima ulja određen je HPLC metodom, a utjecaji područja uzgoja, indeksa zrelosti ploda i sorte masline na udio -tokoferola utvrđeni su statističkom analizom. -tokoferol je jedini tokoferol identificiran u svim uzorcima, a njegov udio se smanjuje povećanjem indeksa zrelosti plodova. Na udio tokoferola uvelike utječu sorta i podruje uzgoja maslina. Ulje proizvedeno iz sorte Leccino sadrži više -tokoferola od ulja proizvedenog iz sorte Oblice, a u uzorcima ulja dobivenim iz obje sorte udio -tokoferola je veći u onima uzgojenim u Kaštelima nego u Imotskom. Rezultati statističke obrade pokazali su da svaka od triju istraživanih nezavisnih varijabli ima statistički visoko značajan utjecaj na udio -tokoferola u analiziranim uzorcima, dok je interakcija svih triju varijabli pokazala statistički značajan utjecaj na višoj razini. Prema tome, može se zaključiti da će promjenom bilo koje od triju navedenih varijabli doći do značajne promjene u udjelu -tokoferola u maslinovom ulju.

Abstract (english)

Olive oil is due to the nutritional benefits that have on the helth one of the best vegetable oils of our region. The aim of this study was to determine the effect of cultivation areas, variety and maturity index of olive fruit on the proportion of -tocopherol in samples of olive oil obtained from the varieties of Oblica and Leccino. The composition and proportion of tocopherols in oil samples was determined by HPLC method, and the influence of cultivation areas, index of the maturity and the fruit varieties of olives on the proportion of -tocopherol were determined by statistical analysis. tocopherol is the only tocopherol identified in all samples, and its proportion decreased with increasing fruit maturity indices. The proportion of tocopherols is greatly affected by cultivar and growing area of olive trees. Oil produced from a variety Leccino contains more - tocopherol than the oil produced from varieties Oblice, and in oil samples obtained from both varieties proportion of -tocopherol was higher in those grown in Kaštela than in Imotski. The result of the statistical analysis showed that each of the three independent variables studied has highly significant effect on the proportion of -tocopherol in the analysed samples, while the interaction of all three variables showed a statistically significant impact on a higher level. Therefore, it can be concluded that changes of the above three variables can cause significant changes in the proportion of -tocopherol in olive oil.

• Keywords: maslinovo ulje; tokoferoli; sorte; oblica; indeks zrelosti
• Keywords (english): olive oil; tocopherols; varieties; Oblica; index of maturity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:255795
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 11:33:52