Karakterizacija i genetička identifikacija djevičanskih maslinovih ulja sorti Oblica i Leccino u dalmatinskim maslinicima

doctoral thesis

• Title (english): Characterization and genetic identification of Oblica and Leccino virgin olive oils from dalmatian olive orchards
• Author: Maja Jukić Špika; MBZ: 315862
• Mentor: Dubravka Škevin (mentor)
• Committee member: Ksenija Marković (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2015-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 665 - Oils. Fats. Waxes. Adhesives. Gums. Resins

Abstract

Cilj ovog istraživanja bio je odrediti udio bioaktivnih komponenata, senzorska svojstva i oksidacijsku stabilnost djevičanskih maslinovih ulja autohtone sorte Oblice i introducirane sorte Leccino uzgajanih na području srednje Dalmacije. Ispitane su promjene sastava i svojstava u uljima koje nastaju pod utjecajem okolišnih čimbenika, stupnja zrelosti plodova te postupka filtracije. Cilj rada također je bio i utvrditi genetičke profile ispitivanih sortnih djevičanskih maslinovih ulja te procijeniti mogućnost sljedivosti djevičanskog maslinovog ulja pomoću mikrosatelitnih biljega.

Abstract (english)

The objective of this study was to determine the proportion of bioactive compounds, sensory characteristics and oxidative stability of virgin olive oils from indigenous Croatian cultivar Oblica and introduced cultivar Leccino grown in the middle Dalmatia. Influence of environmental factors, the fruit ripening degree and process of oil clarification on the chemical comopsition and properties of tested virgin olive oil were investigated. The objective was also to determine the gentic profile of tested monocultivar virgin olive oils, and assess virgin olive oil traceability using microsatellite markers.

• Keywords: djevičansko maslinovo ulje; masne kiseline; tokoferoli; fenolne tvari; senzorska svojstva; oksidacijska stabilnost; DNA mikrosateliti
• Keywords (english): virgin olive oil; fatty acids; tocopherols; phenolic compounds; sensory properties; oxidation stability; DNA microsatellites
• Language: croatian
• URN:NBN: urn:nbn:hr:159:959219
• Promotion: 2016-04-17
• Study programme: Title: Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-18 09:07:44