Utjecaj aktivne zemlje "Tonsil optimum" na negliceridne sastojke sojinog ulja

master's thesis

• Title (english): Influence of "Tonsil optimum" active earth on nonglyceride compounds in soybean oil
• Author: Gordana Kosor
• 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: 2007-06-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Većina biljnih ulja, pa tako i sojino, ne može se koristiti u prehrambene svrhe bez prethodne rafinacije. Rafinacijom se iz sojinog ulja uklanjaju sastojci koji nepovoljno djeluju na senzorska svojstva i održivost ulja, no tijekom rafinacije dolazi i do gubitka nekih vrijednih sastojaka. U ovom radu istraživalo se kako uvjeti bijeljenja utječu na udjel klorofila i karotenoida, udjel tokoferola i sterola u sojinom ulju. Uzorci ulja su bijeljeni uz dodatak 0,5 %, 1 % i 1,5 % aktivne zemlje ''Tonsil Optimum 214 FF'' pri 95 °C, 105 °C, 115 °C. Na uklanjanje pigmenata najviše je utjecao udjel aktivne zemlje, a odabrane temperature nisu imale značajan utjecaj. Najnestabilniji tokoferol bio je α-tokoferol. Gubitak ukupnih tokoferola iznosio je do 30 %. Najstabilniji sterol bio je stigmasterol (1-9 % gubitaka), a najviše se razgradio =5- avenasterol (13-36 %). Iako su se gubici sterola povećavali i s udjelom zemlje za bijeljenje, statistički značajan utjecaj imala je temperatura procesa.

Abstract (english)

The majority of vegetable oils, including soybean oil, cannot be used without prior rafination. Many ingredients which act unfavorably on sensoric properties and on oxidative stability of the oil should be removed by rafination. Some biologicaly valuable compounds can also be removed during rafination. In this study the influence of bleaching conditions on chlorophyll and carotenoid content, tocopherol as well as sterol content and composition has been investigated. The oil samples were bleached with the addition od 0,5 %, 1 % and 1,5 % of active earth ''Tonsil Optimum 214 FF'' at 95 ºC, 105 ºC, 115 ºC. The amount of active earth had significant influence at pigment content while chosen temperatures had not. The most unstable tocopherol was α-tocopherol. The decrease of total tocopherols was up to 30 %. Stigmasterol showed the best stability (1-9 % decomposability), while =5- avenasterol was the most degradable sterol (13-36 % decomposability). Although the sterol losses increased proportional with the adsorbent amount, statisticaly significant influence had the temperature of bleaching.

• Keywords: bijeljenje; pigmenti; sojino ulje; steroli; tokoferoli
• Keywords (english): bleaching; pigments; soybean oil; sterols; tocopherols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:651416
• 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 13:29:15