Utjecaj aktivne zemlje "Supreme" na negliceridne sastojke sojinog ulja

master's thesis

• Title (english): Influence of "Supreme" active earth on nonglyceride compounds in soybean oil
• Author: Klara Kraljić
• 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: 2006-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sirovo sojino ulje treba rafinirati da bi se dobilo jestivo ulje. Jedan od važnih procesa rafinacije ulja je bijeljenje ulja koje ovisi o više čimbenika. U ovom radu praćen je utjecaj uvjeta bijeljenja na boju, udjel sterola i tokoferola u sojinom ulju. Uzorci ulja su bijeljeni uz dodatak 0,5%, 1% i 1,5% aktivne zemlje “Supreme” pri 95°C, 105°C, 115°C. Na uklanjanje klorofila i karotenoida u najvećoj mjeri utjecao je udjel aktivne zemlje dok odabrane temperature nisu imale značajan utjecaj. Na gubitak sterola veći utjecaj je imala temperatura procesa nego udjel dodane zemlje. Od tri dominantna sterola (kampesterol, stigmasterol i β-sitosterol) najstabilniji je bio stigmasterol. U sojinom ulju najzastupljeniji je γ-tokoferol. Tijekom bijeljenja došlo je do gubitka ukupnih tokoferola od oko 7-18%. Dobivene vrijednosti nisu korelirale ni s udjelom aktivne zemlje ni s temperaturom procesa.

Abstract (english)

Crude soybean oil should be refined to obtain edible oil. Bleaching is one of the most important processes in oil refining and it depends on several factors. In this study the influence of bleaching on soybean oil colour, content of sterols and tocopherols has been investigated. Samples of oil were bleached with the addition of 0,5%, 1% and 1,5% of active earth “Supreme” at 95°C, 105°C, 115°C. The decrease of chlorophllys and carotenoids was influenced mainly by the content of bleaching earth, while selected temperatures didn’t show significant influence. Process temperature showed greater influence on the decrease of sterol content, then the share of bleaching earth. Amongst three dominant sterols (campesterol, stigmasterol and β-sitosterol) stigmasterol showed the best stability. γ-tocopherol was dominant tocopherol in soybean oil. Total tocopherols content was decreased by about 7-18% during the bleaching. Obtained values were not in correlation with the content of bleaching earth nor process temperature.

• Keywords: bijeljenje; pigmenti; sojino ulje; steroli; tokoferoli
• Keywords (english): bleaching; pigments; soybean oil; sterols; tocopherols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:849715
• 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: 2017-09-08 09:13:01