Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata

master's thesis

• Title (english): The impact of various ways of rapeseed oil production on the composition of bioactive components
• Author: Ivana Cota
• 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: 2010-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U svjetskoj proizvodnji ulja, repičino ulje nalazi se na trećem mjestu. Proizvodi se iz kvalitetnog sjemena repice, kombinacijom prešanja i ekstrakcije otapalima uz rafinaciju, ili samo prešanjem. Repičino ulje bogato je bioaktivnim komponentama na čiji udjel utječe odabrani način proizvodnje. U ovom radu provedeno je određivanje osnovnih parametara kvalitete pet kultivara repice od kojih je najbolja svojstva imao uzorak Oase RW4. Iz kultivara (hibrid PR46W10) koji se već nalazi na tržištu proizvedeni su uzorci ulja hladnim prešanjem i prešanjem uz prethodno kondicioniranje sjemena, te ekstrakcijom organskim otapalima uz dvije temperature procesa. Najbolje iskorištenje imao je proces prešanja s kondicioniranjem. Niti jedan od procesa proizvodnje nije negativno utjecao na kvalitetu proizvedenih ulja. Najviše klorofila bilo je u ulju iz kondicioniranog sjemena, a najviše karotenoida u ulju ekstrahiranom otapalom pri višoj temperaturi. Prešanje uz kondicioniranje sjemena daje ulje s najvišom antioksidacijskom aktivnošću, koja je rezultat najvećeg udjela ukupnih fenolnih sastojaka. Dominantan fenol je kanolol, specifičan fenolni spoj repičinog ulja.

Abstract (english)

Rapeseed oil ranks third place in global production of oils. It is produced from good quality rapeseed by the combination of pressing and solvent extraction, followed by refining or it is produced by mere pressing. The chosen way of production affects the bioactive compounds present in rapeseed oil. This work determined the basic quality parameters of five different seed varieties. The best quality had the Oase RW4 sample. The samples of oil were produced from hybrid PR46W10 in four ways: by cold pressing, by pressing previously conditioned seeds and by solvent extractions at two different temperatures. The pre-conditioning procedure had the best process utilization. None of the production procedures had negative effect on the quality of the produced oils. The largest portion of chlorophyll was found in oil produced by pressing the pre-conditioned seeds , while most carotenoids were present in oil produced by solvent extraction at higher temperature. Pressing with pre-conditioning provides oil with highest antioxidant activity, due to highest level of phenolics compounds. Dominant phenolic compound in rapeseed oil is canolol.

• Keywords: sjeme uljane repice; ulje repice; fenolni spojevi; antioksidacijska aktivnost
• Keywords (english): rapeseed; rapeseed oil; phenolic compound; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:803662
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-28 08:21:59