Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja

undergraduate thesis

• Title (english): Influence of packaging on the oxidative stability of virgin olive oil
• Author: Antonija Brajković
• Mentor: Klara Kraljić (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: 2017-07-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kao i bilo koji proizvod koji sadrži masnoće, trajnost djevičanskog maslinovog ulja je zbog oksidacijske degradacije ograničena. Tehnike ekstrakcije ulja, stupanj izloženosti kisiku, svjetlu, povišenoj temperaturi te način skladištenja, bitno utječu na način oksidacije ulja. Kako bi se utvrdio utjecaj ambalaže na kratkotrajno skladištenje djevičanskog maslinovog ulja, u ovom istraživanju ulje je skladišteno u trima različitim ambalažama (u ambalaži od zelenog stakla, prozirnog stakla i PET ambalaži) u periodu od tri mjeseca. U svim uzorcima određeni su osnovni pokazatelji kakvoće djevičanskog maslinovog ulja, određen je sastav polifenola i utvrđena je antioksidacijska aktivnost DPPH metodom. Kao rezultat oksidacije, najveći gubitak antioksidacijske aktivnosti djevičanskog maslinovog ulja uočava se u uzorku skladištenom u PET ambalaži, dok se najstabilnije pokazalo ulje skladišteno u zelenom staklu iako razlika nakon tromjesečnog skladištenja nije značajna.

Abstract (english)

Like any fat-containing product, the shelf life of virgin olive oil is limited due to oxidative degradation. Oil extraction techniques, degree of oxygen exposure, light, elevated temperature, and storage method significantly affect to oil oxidation. In order to determine the impact of packaging on short-term storage of virgin olive oil, oil was stored in three different packaging (in green glass, transparent glass and PET packaging) for three months. In all samples, basic quality indicators of virgin olive oil and the composition of polyphenols wrere determined. Also, the antioxidant activity was determined using the DPPH method. As a result of oxidation, the greatest loss of antioxidant activity of virgin olive oil was found in the sample stored in PET packaging, while the oil stored in green glass was found to be the most stable, although the difference between the samples after three months of storage was not significant.

• Keywords: ambalaža; djevičansko maslinovo ulje; oksidacijska stabilnost; polifenoli
• Keywords (english): oxidation stability; packaging; polyphenols; virgin olive oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:422718
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-07-07 09:58:34