Utvrđivanje patvorenja djevičanskog maslinovog ulja određivanjem sastava triglicerida

master's thesis

• Title (english): Determination of extra virgin olive oil adulteration with triglyceride composition
• Author: Iva Tomić
• 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: 2010-02-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog iznimne nutritivne vrijednosti i specifičnog načina proizvodnje, djevičansko maslinovo ulje postiže visoke tržišne cijene i kao takvo je podložno patvorenju. Patvori se sa rafiniranim maslinovim i sjemenskim uljima, a odnedavno i sa lješnjakovim koje ima sličan sastav kao i maslinovo ulje, te predstavlja problem pri otkrivanju standardnim parametrima kvalitete. U ovom radu pripremljene su smjese maslinovog i lješnjakovog ulja, te maslinovog i suncokretovog sa 20%, 55% i 80% djevičanskog maslinovog ulja. Analiziran je sastav triglicerida s HPLC-RI. Statistička obrada rezultata je pokazala značajne razlike izmedu sastava triglicerida svih uzoraka (osim u slučaju LLP), što znači da se određivanjem sastava triglicerida može utvrditi patvorenje djevičanskog maslinovog ulja pomiješanog sa lješnjakovim i suncokretovim uljem u različitim omjerima.

Abstract (english)

Extra virgin olive oil is nutritionally very valuable food. Due to the specific mode of production, achieves a high market price and as such is subject to adulteration for financial gain. It can be adulterated with refined olive oil, seed oils, and recently was begun to be forged with hazelnut oil which has a similar composition and presents a problem in detecting, by the standard quality parameters. In this thesis, mixtures were prepared of extra virgin olive oil and hazelnut oil and extra virgin olive oil and sunflower oil of 20%, 55% and 80% parts of oil. Triglyceride composition was analyzed by HPLC RI detector. Statistical analysis showed significant differences between the composition of triglycerides in all samples, except in the case of LLP triglyceride in the analysis of a mixture of extra virgin olive oil and hazelnut, which means that this method can detect adulteration of olive oil with hazelnut and sunflower oil.

• Keywords: ekstra djevičansko maslinovo ulje; patvorenje; sastav triglicerida; lješnjakovo ulje; suncokretovo ulje
• Keywords (english): extra virgin oil; adulteration; triglyceride composition; hazelnut oil; sunflower oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:458069
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-29 09:12:38