Utjecaj dodatka maceriranog ružmarina na svojstva djevičanskog maslinovog ulja

master's thesis

• Title (english): The influence of macerated rosemary on characteristics of virgin olive oil
• Author: Ivan Stamenković
• Mentor: Desanka Rade (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: 2007-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Utjecaj maceriranog ružmarina (5%) na svojstva djevičanskog maslinovog ulja sa tržišta iz maslinarske godine 2005/06. ispitivan je tijekom 60 dana u intervalu svakih 15 dana. Određivani su osnovni parametri kakvoće, oksidacijska stabilnost (Rancimat metoda), udjel klorofila i indeks boje, udjel fenolnih spojeva i intenzitet gorčine spektrofotometrijska metoda). Sastav polifenola određen je HPLC metodom. Sastavljena panel grupa je senzorski ocijenila uzorke. Macerirani ružmarin nije utjecao na hidrolitičke promjene u ulju. Vrijednosti za peroksidni broj i specifičnu apsorbanciju u UV svjetlu pokazuju antioksidacijsko djelovanje ružmarina. Dodatak maceriranog ružmarina utjecao je na boju ulja. Udjel ukupnih fenola i orto difenola je tijekom 60 dana bio veći u uzorku s maceriranim ružmarinom za 35% - 42% nego u kontrolnom uzorku. Ukupni fenoli su u svim uzorcima tijekom skladištenja smanjivali, dok su orto difenoli smanjivali samo u kontrolnom uzorku. HPLC-metodom u uzorku s maceriranim ružmarinom identificirani su fenoli koji nisu bili prisutni u kontrolnom uzorku. Senzorska analiza pokazala je značajnije razlike u gorčini samo za kontrolno ulje i ulja s ružmarinom nakon 60 dana skladištenja, a za preferenciju nije bilo značajnih razlika.

Abstract (english)

The influence of macerated rosemary (5%) on characteristics of virgin olive oil from market harvested in 2005/06 has been investigated during the period of 60 days in interval every 15 days. Basic quality parameters have been determined. Chlorophyll content and color index, oxidative stability, the total polyphenol content and the intensity of bitterness were determined by spectrophotometrical methods. Individual phenolic compounds have been analyzed by HPLC method. Trained panel group tasted the samples. The addition of leaves did not have any influence on the hydrolytically changes in oil. Oxidative changes and spectrophotometrical analysis show antioxidative effect of rosemary. Addition of leaves did affect the color of oil. Values of total phenols and O-diphenols during 60 days were bigger in oil with macerated rosemary 35 - 42% then control oil. Total phenol content was decreasing during 60 days and O-diphenol content was decreasing only in control oil. HPLC analysis in oil with macerated rosemary detected phenols that were not present in control oil. Sensory analysis showed significant differences of bitterness in control oil and oil with rosemary leaves after 60 days of storage. However no significant differences were noted for preference.

• Keywords: antioksidansi; djevičansko maslinovo ulje; fenoli; ružmarin
• Keywords (english): antioxidants; phenols; rosemary; virgin olive oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:125378
• 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: 2017-09-06 08:34:29