Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja

undergraduate thesis

• Title (english): The effect of seed roasting temperature on antioxidant activity of pumpkin seed oil
• Author: Maja Macut
• 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: 2017-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tradicionalno se bučino ulje proizvodi kao nerafinirano ulje što uključuje proces prženja sjemenki prije izdvajanja ulja. Upravo je prženje kritična točka proizvodnje visokokvalitetnog bučinog ulja. Cilj ovog rada je bio odrediti utjecaj temperature prženja bučinih koštica na antioksidacijsku aktivnost proizvedenog bučinog ulja. Antioksidacijska aktivnost je određena DPPH▪ metodom i utvrđeno je da temperatura prženja značajno utječe na antioksidacijsku aktivnost (p<0,05). Povećanjem temperature vidljiv je trend povećanja antioksidacijake aktivnosti nerafiniranog bučinog ulja. Razlog tome vjerojatno je bolja ekstrakcija tokoferola te nastajanje produkata Maillardovih reakcija. Stoga bi se za proizvodnju bučinog ulja povećane antioksidacijske aktivnosti trebale koristiti više temperature prženja (130 i 140°C).

Abstract (english)

Traditionally, pumpkin seed oil is produced as a non-refined oil, which involves the process of frying the seeds before separating the oil. Frying is a critical point for production of high quality pumpkin seed oil. The aim of this paper was to determine the influence of the temperature of frying pumpkin seeds on antioxidant activity of produced oil. Antioxidant activity was determined by DPPH▪ method and it was found that frying temperature significantly affects on antioxidant activity (p<0.05). By increasing the temperature there is a visible trend of increasing antioxidant activity of non-refined pumpkin seed oil. This is probably due to better tocopherol extraction and Maillard reaction products. Therefore, for production of pumpkin seed oil with increased antioxidant activity should use higher frying temperatures (130 and 140 °C).

• Keywords: antioksidacijska aktivnost; bučino ulje; prženje
• Keywords (english): antioxidant activity; pumpkin seed oil; roasting
• Language: croatian
• URN:NBN: urn:nbn:hr:159:164408
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-07-18 09:57:36