Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice

master's thesis

• Title (english): The influence of pressing conditions on characteristics of oil from ordinary pumpkin seeds and naked pumpkin seeds
• Author: Viktor Saftić
• 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: 2006-06-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu je provedena analiza šest uzoraka bučinog ulja proizvedenih iz obične bučine koštice i koštice golice pri različitim uvjetima laboratorijskog prešanja: uz kondicioniranje sjemenke, bez kondicioniranja sjemenke i uz hlađenje preše. Analiza tih uzoraka je obuhvaćala: određivanje udjela slobodnih masnih kiselina, peroksidnog broja, spektrofotometrijsku analizu u UV i vidljivom području, određivanje sastava masnih kiselina, sastava i udjela sterola, te udjela skvalena. Nije vidljiva ovisnost udjela masnih kiselina od načina i uvjeta prešanja. Udjel sterola je bio nešto viši u uljima iz obične koštice, a kod obje vrste najveći je bio u hladno prešanim uljima, a najmanji u uljima iz kondicioniranog sjemena. Ulja iz obične koštice (osim ulja iz kondicioniranog sjemena) imala su značajno veći udjel Δ5- sterola od ulja iz golice. Udjel skvalena je sličan, ali kod obične koštice kondicioniranje sjemena uzrokuje povećanje udjela skvalena, a u slučaju golice ga snizuje.

Abstract (english)

In this study analysis were conducted on six samples of pumpkin oil produced from ordinary pumpkin seed and naked pumpkin seed under different conditions of laboratory pressing: with and without conditioning and with cooling of the press. Analyses included: free fatty acids content, peroxide value, spectrofotometric analysis in UV-range and visible range, composition of fatty acids, sterol composition and squalene content. There was no obvious influence of conditions under which pressing was conducted on composition of fatty acids. Sterol content was a bit higher in the oils obtained from ordinary pumpkin seeds, but in both cases it was the highest when press was cooled and lowest in oils from conditioned seeds. Oils from ordinary seeds (accept from conditioned seeds) had significant content of Δ5-sterols. Content of squalene was similar, but conditioning of the ordinary seeds increased squalene content, while decreased the content in naked seed.

• Keywords: bučina koštica; bučino ulje; prešanje; skvalen; steroli
• Keywords (english): pumpkin seed; pumpkin seed oil; sterols; squalene
• Language: croatian
• URN:NBN: urn:nbn:hr:159:586689
• 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 13:13:28