Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta

master's thesis

• Title (english): Polycyclic aromatic hydrocarbons in minimally processed potatoes fried in deep sunflower oil
• Author: Tea Solarić
• Mentor: Sandra Balbino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2017-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Razvijena je i validirana HPLC metoda za određivanje policikličkih aromatskih ugljikovodika (PAH) u jestivom ulju izoliranih na DACC (eng. donor-acceptor complex chromatography) koloni i analiziranih HPLC sustavom s fluorescentnim detektorom. Ulje je ekstrahirano iz ploški prženog krumpira, a krumpir je prije termičke obrade bio minimalnoprocesiran, tretiran 1 %-tnom otopinom natrijeva klorida ili 2 %-tnom otopinom natrijeva askorbata, pakiran u uvjetima modificirane atmosfere i vakuuma te pržen 2., 4., i 8. dan skladištenja. Cilj rada bio je odrediti kako navedeni uvjeti utječu na količinu apsorbiranog ulja u krumpiru nakon prženja pri 180 °C te na formiranje PAH-ova. Nema velikih razlika u udjelu apsorbiranog ulja s obzirom na navedene uvjete. Mnogi PAH-ovi su ispod limita detekcije i limita kvantifikacije razvijene metode, a određene koncentracije su vrlo niske. ANOVA je pokazala da postoji statistički signifikantan utjecaj samo za različite tretmane (NaCl i Na-ask.) na udjel fluorena p < 0,05.

Abstract (english)

HPLC method for determining polycyclic aromatic hydrocarbons (PAHs) in edible oil on a DACC (donor-acceptor complex chromatography) column and HPLC system with a fluorescence detector has been developed and validated. The oil was extracted from fried potato slices and prior to thermal treatment potatoes were minimally processed, treated with 1 % sodium chloride solution or 2 % sodium ascorbate solution, packed under modified atmosphere and vacuum, fried on 2nd, 4th and 8th day of storage. The aim of this work was to determine how these conditions affect the amount of absorbed oil in the potatoes after frying at 180 °C and the formation of PA. There were no major differences in the proportion of absorbed oil with respect to the stated conditions. Many PAHs were below the detection limit and the quantification limit of the developed method and certain concentrations were very low. ANOVA has shown that there is statistically significant effect only for different treatments (NaCl and Na-ask.) on fluorene p <0.05.

• Keywords: policiklički aromatski ugljikovodici; krumpir; prženje; minimalno procesiranje; HPLC/DACC
• Keywords (english): polycyclic aromatic hydrocarbons; potato; frying; minimal processing; HPLC/DACC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:612996
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-13 11:26:04