Utjecaj uvjeta prerade bučinih koštica na sastav masnih kiselina i tokoferola u bučinom ulju

master's thesis

• Title (english): Impact of processing conditions of pumpkin seed on fatty acid and tocopherol content in pumpkin seed oil
• Author: Hrvoje Ivaci
• Mentor: Dubravka Štrucelj (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: 2005-10-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu je provedena analiza uzoraka bučinog ulja proizvedenih iz obične bučine koštice i koštice golice pri različitim uvjetima laboratorijskog prešanja: uz kondicioniranje, bez kondicioniranja i uz hlađenje. Promatran je utjecaj načina prešanja na sastav masnih kiselina te sastav i udjel tokoferola. Dobivenim uzorcima je određen i peroksidni broj, udio slobodnih masnih kiselina, analiza u UV-području, indeks boje i ukupni klorofili. Uvjeti prešanja, kao i vrsta koštica ne utječu na sastav masnih kiselina i u svim uzorcima su dominantne četiri masne kiseline: palmitinska, stearinska, oleinska i linolna. Sastav i udjel tokoferola u bučinom ulju ovisi o vrsti koštice iz koje se dobiva ulje, kao i uvjetima pri prešanju. Veću količinu tokoferola sadrže bučina ulja dobivena prešanjem iz obične bučine koštice, nego ona ulja dobivena prešanjem iz golice. Prešanju obične bučine koštice pogoduje hlađenje, jer se na taj način očuva najveća količina tokoferola, dok prešanju golice pogoduje prethodno kondicioniranje.

Abstract (english)

An analysis was performed on pumpkin oil samples obtained from ordinary pumpkin seed and from naked seed at different laboratory pressing conditions: with conditioning, without conditioning and with cooling. The effect of pressing method was observed on the content of fatty acids and tocopherol ratio and content. Peroxide value, precentage of free fatty acids, analysis in UV-range, colour index, total chlorophyl content was also determinated. Pressing conditions, as well as the type of seed do not influence fatty acids content; in all samples four fatty acids dominate: palmitic, stearic, oleic and linoleic acid. Tocopherol content and structure in pumpkin oil depends on the type of seed used to obtain the oil and also on pressing conditions. Pumpkin oils obtained by pressing the ordinary seed contains a greater amount of tocopherol than those obtained by pressing the naked seed. Cooling aids the pressing process of ordinary pumpkin seed, because that way the greatest amount of tocopherol is preserved, while conditioning is useful for pressing the naked seed.

• Keywords: bučina koštica; bučino ulje; masne kiseline; prešanje; tokoferoli
• Keywords (english): fatty acids; pressing; pumpkin seed; pumpkin seed oil; tocopherols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:695522
• 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: 2017-09-11 11:27:15