Utjecaj uvjeta skladištenja na antioksidacijsku aktivnost monosortnog djevičanskog maslinovog ulja

master's thesis

• Title (english): Influence of storage conditions on antioxidative activity of monovariety virgine olive oil
• Author: Marija Zmaić
• 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: 2010-03-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti utjecaj skladištenja na antioksidacijsku aktivnost djevicanskog maslinovog ulja proizvedenog od maslina sorte Drobnice. S obzirom da su fenolni spojevi najvećim dijelom odgovorni za održivost ulja, u ovom radu određivani su udjeli ukupnih fenolnih spojeva metodom prema Gutfingeru i HPLC analizom, udjeli odifenolnih spojeva metodama prema Gutfingeru i prema Certu i suradnicima, te udjeli pojedinacnih fenolnih spojeva HPLC analizom. Osim navedenih analiza, uzorcima su određeni i osnovni parametri kvalitete. Tijekom skladištenja došlo je do smanjenja koncentracije ukupnih fenolnih tvari i o-difenola uslijed njihove antioksidacijske aktivnosti. Statistička obrada rezultata pokazala je da metode za odredivanje ukupnih fenola i metode za odredivanje o-difenola koreliraju sa vrlo visokim faktorom korelacije. Također je dokazano da o-difenolni spojevi prisutni u uzorcima daju najveci doprinos održivosti ulja. Vanilin, ferulna kiselina, hidroksditirosol i tirosol pokazali su najvišu korelaciju s antioksidacijskom aktivnošću ulja.

Abstract (english)

The aim of this work was to determine storage influence on antioxidative activity of virgine olive oils produced from Drobnica variety. Polyphenols are mostly responsable for shelf life of olive oils so total polyphenol content is determined using Gutfinger's and HPLC methods, o-diphenols by using Gutfinger's and IOOC (2008a) methods. Basic quality parameters were also determined in the olive oil samples. During storage total polyphenol and o-diphenol content decreased due to their antioxidative activity. According to results of statistic analysis, methods used to determine total polyphenol and o-diphenol content are appropriate methods for determination of antioxidative activity of virgine olive oils. The greatest influence on olive oil shelf life had o-diphenols. Vanilin, ferulic acid, hydroxytyrosol and tyrosol showed highest corelation to antioksidative activity of tested olive oils.

• Keywords: maslinovo ulje; antioksidacijska aktivnost; polifenoli; HPLC; DPPH
• Keywords (english): virgine olive oil; antioxidative activity; polyphenols; HPLC; DPPH
• Language: croatian
• URN:NBN: urn:nbn:hr:159:833591
• 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: 2017-08-29 08:52:13