Određivanje kemijskog sastava sjemena maka

undergraduate thesis

• Title (english): Chemical composition of poppy seed
• Author: Martina Žitnik
• 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: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Mak (Papaver somniferum L.) je kultivirana biljka koja se sadi radi proizvodnje opijuma, jestivog ulja i sjemena koje je bogato linolnom (ω-6) masnom kiselinom. Ovo istraživanje je nastavak rada iz 2014. godine, a imalo je za cilj odrediti udio vode, ulja i sastava masnih kiselina u dvanaest uzoraka sjemena maka uzgojenih 2015. godine na eksperimentalnom polju Agronomskog fakulteta u Zagrebu. Određeni su osnovni parametri kvalitete te sastav masnih kiselina putem plinske kromatografije. Udio... More vode (5,2 – 5,8%) i ulja (40,6 – 46,4%) je bio u skladu s podacima navedenim u literaturi. Dobiveni podaci o kvalitativnom sastavu masnih kiselina također su bili u skladu s literaturnim navodima, dominantna masna kiselina u svim ispitivanim uzorcima ulja bila je linolna (66,4 – 73,4%), zatim značajni udio čine oleinska (12,9 – 21,7%) i palmitinska (8,9 – 10,1%), dok stearinske (1,9 – 2,7%) i linolenske masne kiseline (0,7 – 1,1%) ima najmanje. Sorta koja se ističe s najvećim udjelom ulja je Gornji Bogičevci (46,4%). Less

Abstract (english)

Poppy (Papaver Somniferum L.) is a cultivated plant grown for the production of opium, edible seeds and seed oil rich in linoleic (ω-6) fatty acid. This study is a continuation of the work from 2014 and it was aimed to determine the content of water, oils and fatty acid composition in twelve samples of poppy seedwhich were grown on experimental field of the Faculty of Agriculture in Zagreb. Basic quality parameters of poppy seed and fatty acid composition were determined via gas... More chromatography. Moisture (5.2 – 5.8%) and oil (40.6 – 46.4%) contents were in accordance to the data from the literature. The results of fatty acid composition were likewise in accordance with the data from the literature, the main fatty acid in all poppy seed oils was linoleic (66.4 – 73.4%), followed by oleic (12.9 – 21.7%) and palmitic acid (8.9 – 10.1%). The lowest values were with stearic (1.9 – 2.7 %) and linolenic acid (0.7 – 1.1%). The variety with the highest oil content was Gornji Bogičevci (46.4%). Less

• Keywords: kemijski sastav; sjeme maka; ulje maka; masne kiseline
• Keywords (english): chemical composition; poppy seed; poppy seed oil; fatty acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:919898
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 13:55:37