Utjecaj dodatka listića ružmarina na svojstva djevičanskog maslinovog ulja

master's thesis

• Title (english): The influence of rosemary leaves on characteristics of virgin olive oil
• Author: Marko Obranović
• 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: 2007-03-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Utjecaj dodatka listića 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, spektrofotometrijskom metodom određen je udjel klorofila i indeks boje, udjel fenolnih spojeva i intenzitet gorčine. Sastav polifenola određen je HPLC metodom. Sastavljena panel grupa je senzorski ocijenila uzorke. Dodatak listića nije utjecao na hidrolitičke promjene u ulju. Vrijednosti za peroksidni broj i specifičnu apsorbanciju u UV svjetlu pokazuju antioksidacijsko djelovanje ružmarina. Dodatak listića nije utjecao na boju ulja. Udjel ukupnih fenola je padao tijekom 60 dana, ali su vrijednosti u kontrolnom uzorku bile manje (3,5-15%). Vrijednost za o-difenole u kontrolnom uzorku su nakon 60 dana bile manje za oko 70% nego u uzorku s listićima ružmarina. HPLC-metodom u uzorku s listićima ružmarina identificirani su fenoli koji nisu bili prisutni u kontrolnom uzorku. Senzorska analiza pokazala je značajnije razlike u gorčini i preferenciji samo kod kontrolnog ulja i ulja s ružmarinom nakon 60 dana skladištenja. Antioksidacijski spojevi ružmarina su najvjerojatnije sinergisti antioksidansima iz maslinovog ulja.

Abstract (english)

The influence of rosemary leaves (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, 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 not affect the color of oil. Total phenols were reduced during 60 days but valeus were smaller in control oil (3,5-15%). O-diphenols in control oil after 60 days were 70% less then in the oil with rosemary leaves. HPLC analysis in oil with leaves detected phenols that were not present in control oil. Sensory analysis showed notable differences of bitterness and preference in control oil and oil with rosemary leaves after 60 days of storage. Antioxidative compounds of rosemary are probably synergists to antioxidants in olive oil.

• Keywords: antioksidansi; djevičansko maslinovo ulje; fenoli; ružmarin
• Keywords (english): antioxidants; phenols; rosemary; virgin olive oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:267441
• 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: 2017-09-06 11:29:44