Simultana primjena UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti u istraživanju toplinske degradacije djevičanskog maslinovog ulja

master's thesis

• Title (english): Simultaneous application of UV VIS spectroscopy and highperformance liquid chromatography in the research of thermal degradation of virgin olive oil
• Author: Biserka Žerjav
• Mentor: Damir Iveković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for General and Inorganic Chemistry and Electroanalysis); Zagreb
• Defense date and country: 2011-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu proučavane su promjene u sastavu fenolnih spojeva u djevičanskom maslinovom ulju tijekom njegova zagrijavanja na 142±2 °C. Promjene u ulju praćene su simultanom uporabom UV-VIS spektrometrije i tekućinske kromatografije visoke učinkovitosti (HPLC). Ustanovljeno je da se uporabom protočnog spektrofotometrijskog sustava praćenje procesa termičke degradacije ulja može izvesti na jednostavan, brz i neinvazivan način. Dvodimenzijska korelacijska spektrometrija u UV-VIS području pokazala se prikladnom za detekciju i vizualizaciju degradacijskih procesa koji se odvijaju tijekom zagrijavanja ulja, te je ustanovljeno da je prisutnost β-karotena u ulju povezana s pojavom indukcijskog perioda, tijekom kojeg ne dolazi do degradacije prisutnih fenolnih spojeva dok se ne degradira gotovo sav β-karoten. Zbog složenosti sustava i prisutnosti velikog broja aktivnih komponenata u djevičanskom maslinovom ulju, za potpuno objašnjenje složene strukture korelacijskih spektara nije dostatno pratiti samo promjene u koncentracijskom profilu fenolnih spojeva.

Abstract (english)

The goal of this thesis was to study changes in the composition of phenolic compounds in virgin olive oil during its heating on 142±2 °C. The changes were monitored by simultaneous application of UV-VIS spectroscopy and high-performance liquid chromatography (HPLC). It was found that thermal degradation of olive oil could be performed in a simple, fast and non-invasive way by using a flow-through spectrophotometric system. Two-dimension correlation spectroscopy in the UV-VIS region was proven to be suitable method for the detection and visualization of the degradation processes that occur during olive oil heating. It was also found that the presence of β-carotene in olive oil could be associated with the occurrence of an induction period, during which the degradation of phenolic compounds did not occur untill almost all β-carotene had been degraded. It has been concluded that, due to the complexity of the system and the presence of a large number of active components in virgin olive oil, for the full explanation of the complex correlation spectra it is not sufficient to monitor the changes in concentration profiles of phenolic compounds only.

• Keywords: djevičansko maslinovo ulje; biofenoli; HPLC; UV-VIS spektroskopija; kemometrija
• Keywords (english): virgin olive oil; biophenols; HPLC; UV/VIS spectrometry; chemometric studies
• Language: croatian
• URN:NBN: urn:nbn:hr:159:011829
• 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 12:57:32