Analiza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta

undergraduate thesis

• Title (english): Analysis of technico-technological characteristics of seeds, oil and cake hemps from the Croatian market
• Author: Marina Žgela
• Mentor: Dubravka Škevin (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: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U posljednjih nekoliko godina na hrvatskom tržištu ponovno oživljava uzgoj i proizvodnja ulja industrijske konoplje koje odskače od drugih sličnih proizvoda po specifičnom sastavu masnih kiselina. Cilj ovog rada bio je odrediti tehničko–tehnološka svojstva sjemena i sastav masnih kiselina različitih uzoraka konoplje. Analize su provedene na sjemenu, pogači te ulju konoplje proizvedenom hladnim prešanjem iz sjemena uzgojenog 2016. godine na području Republike Hrvatske od domaćih proizvođača. Prema dobivenim podacima u analiziranim uzorcima konoplje najzastupljenije su linolna (56,1 – 56,3 %), oleinska (13,7 - 16,0 %) te α-linolenska masna kiselina (13,3 - 16,3 %), a udio ulja u analiziranom sjemenu kretao se od 31,7 do 35,3 %. Udio ulja koji je zaostao u analiziranoj pogači iznosio je 14,3 %. Analize su pokazale da je udio slobodnih masnih kiselina za analizirane uzorke ulja bio u skladu sa Pravilnikom (2012b), dok je vrijednost peroksidnog broja za jedan uzorak ulja bila viša od vrijednosti propisane Pravilnikom (2012b).

Abstract (english)

Over the last few years, the Croatian market has resumed cultivation and production of industrial hemp oil, which differs from other similar products with the specific composition of fatty acids. The aim of this paper was to determine the quality parameters of seeds and fatty acid composition of different hemp oils. Analysis were conducted on seeds, cake and cold-pressed hemp oil from seed produced in 2016 in the Croatia from domestic producers. According to the data obtained in the analyzed samples the most common are linoleic (56,1 - 56,3 %), oleic (13,7 - 16,0 %) and α-linolenic fatty acid (13,3 - 16,3 %) and the yield of oil in the analyzed seed ranged from 31,7 to 35,3 %. The percentage of residual oil in cake was 14,3 %. The analysis showed that the proportion of free fatty acids for analyzed oil samples was in accordance with the Protocol (2012b), while the peroxide value for one oil sample was higher than the values prescribed by the Protocol (2012b).

• Keywords: pogača konoplje; sjeme konoplje; ulje konoplje; sastav masnih kiselina
• Keywords (english): fatty acids; hemp cake; hemp oil; hemp seed
• Language: croatian
• URN:NBN: urn:nbn:hr:159:691024
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-20 08:25:07