Sastav masnih kiselina i sterola u bučinom ulju, te u sirovom i rafiniranom repičinom i sojinom ulju

master's thesis

• Title (english): Fatty acid and sterol composition in pumpkin seed oil and crude and refined rapeseed and soybean oil
• Author: Renata Haluga
• 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: 2004-12-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Za ispitivanje u ovom radu korišteni su uzorci sirovog i rafiniranog ulja repice i soje dobivenih iz industrijske proizvodnje i bučino ulje uzeto iz trgovačke mreže. Dobivenim uljima određen je peroksidni broj i udjel slobodnih masnih kiselina kao pokazatelja kvalitete ulja, a zatim sastav sterola i masnih kiselina. Svi ispitivani uzorci imali su udjel slobodnih masnih kiselina u propisanim granicama, dok je peroksidni broj bio nešto viši samo kod bučinog ulja. Sastav masnih kiselina sojinog i repičinog ulja odgovarao je zakonskim propisima, a bučino ulje je imalo veće udjele od dopuštenih oleinske i linolenske kiseline što ukazuje na patvorenje ovog ulja. Steroli su osjetljivi na uvjete rafinacije, pa se njihov udjel rafinacijom sojinog i repičinog ulja smanjio. Sastav sterola prema zakonskim propisima odgovarao je samo za repičino ulje, dok se iz sastava sterola u bučinom ulju moglo zaključiti da je bučino ulje patvoreno repičinim uljem. Sojino ulje sadržavalo je također veći udjel brasikasterola karakterističnog za repičino ulje, što znači da je i ovo ulje pomiješano s repičinim.

Abstract (english)

In this work the analyses were carried out on crude and refined rapeseed and soybean oil from industrial production and pumpkin seed oil from local market. In investigated samples peroxide value and free fatty acids content, as the principal indicators of the oil quality, were determined. Fatty acid and sterol composition were also determined. All samples had free fatty acids content according to law instructions, while peroxide value was higher only in pumpkin seed oil. Fatty acid composition of soybean and rapeseed oil corresponded the values given by law instructions, whereas pumpkin seed oil had higher content of oleic and linolenic acid, that can indicate that this oil was adulterated. Sterols are sensitive to the refining process and their content in soybean and rapeseed oil was lower in refined oils. Sterol composition according to law instructions only in rapeseed oil, while sterol composition of pumpkin seed oil suggest the conclusion that this oil was adulterated with rapeseed oil. Soybean oil had high content of brassicasterol which is characteristic for rapeseed oil what means that it was also mixed with rapeseed oil.

• Keywords: bučino ulje; masne kiseline; repičino ulje; sojino ulje; steroli
• Keywords (english): pumpkin seed oil; fatty acids; rapeseed oil; soybean oil; sterols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:153794
• 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: 2017-09-12 13:34:51