Svojstva sjemena i ulja uljane repice različitog podrijetla

master's thesis

• Title (english): Seed and oil properties from rapeseed of different origin
• Author: Almedina Bosnić
• 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: 2005-05-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Unutar ovog rada provedena su ispitivanja tehnoloških svojstava 15 uzoraka sjemena uljane repice roda 2003. godine, od kojih je 5 bilo uzgojeno i na drugoj lokaciji. Ispitivana su tehnološka svojstva sjemena novih sorti ili hibrida repice i neka svojstva iz njih dobivenog ulja. Rezultati određivanja udjela nečistoća, mase 1000 zrna, volumenske mase te udjela vode i ulja potvrdili su dobru kvalitetu sjemena uljane repice. U ulju repice određivan je sastav masnih kiselina, specifične apsorbancija u UV području na 232 i 270 nm, te indeks boje i udjel klorofila. Sva ispitivana ulja nisu sadržavala eruka kiselinu, a imala su najviše oleinske kiseline iza čega su slijedile dvije polinezasićene masne kiseline (linolna i linolenska), što ovom ulju daje visoku nutritivnu vrijednost. Razlike u sastavu svih pojedinačnih masnih kiselina između lokacija neznatne su kod sjemena Artus, a najveće kod sorti Elle i Dexter, ali one nisu statistički značajne osim za masne kiseline 16:0, 16:1 i 18:0. Indeks boje i ukupni klorofili bili su puno manji nego što je uobičajeno za repičina ulja dobivena industrijskim postupcima.

Abstract (english)

In this work the investigations of technological properties of 15 rapeseed samples cultivated in 2003, including 5 of them from other location, were carried out. The technological properties of seed from new varieties and hybrids were determined as well as some properties of corresponding oils. The results of the determination of impurities content, mass of 1000 seeds, volume mass, water and oil content verified the good rapeseed quality. In rapeseed oil, the fatty acid composition, specific absorptions in UV area at 232 nm and 270 nm, as well as colour index and chlorophyll content was determined. Erucic acid was absent in all investigated oils. The most represented fatty acid was oleic acid, followed by two polyunsaturated acids (linoleic and linolenic), what is the basis for the high nutritive quality of rapeseed oils. The differences in the amount of individual fatty acids between two locations were negligible for Artus, and greater for Elle and Dexter varieties, but they were statistically insignificant, except the 16:0, 16:1 and 18:0. Colour index and total chlorophyll content was much lower then in ordinary rapeseed oils obtained on large-scale.

• Keywords: masne kiseline; sjeme repice; sorte; tehnološka svojstva; ulje repice
• Keywords (english): fatty acids; rapeseed; rapeseed oil; technological properties; varieties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:968064
• 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: 2017-09-13 10:39:27