Utjecaj stupnja zrelosti ploda masline na sastav djevičanskog maslinovog ulja iz mješanih sorti maslina

undergraduate thesis

• Title (english): Influence of maturity index on composition of virgin olive oil from mixed variety of olives
• Author: Maja Rajačić
• 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: 2018-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje tradicionalno se koristi u mediteranskoj kuhinji i ulje je koje sadrži visoku koncentraciju antioksidanasa te ima pozitivan učinak na ljudsko zdravlje. Prirodni antioksidansi u djevičanskom maslinovom ulju su fenolni spojevi koji štite maslinovo ulje od oksidacijskih promjena te su odgovorni za specifična senzorska svojstva djevičanskog maslinovog ulja. Cilj ovo rada bio je odrediti utječe li zrelost ploda maslina na osnovne parametre kvalitete i na udjel polifenolnih spojeva. Osnovni parametri kvalitete, udio slobodnih masnih kiselina, peroksidni broj i K-brojevi, pokazuju stupanj hidrolitičkog ili oksidacijskog kvarenja u ulju te ne pokazuju značajno odstupanje u ovisnosti o indeksu zrelosti. U literaturi stoji da na udjel polifenola utječu sorta, klimatski uvjeti, uvjeti uzgoja, proizvodnje i skladišetnja, a u ovom radu se potvrdio i značajan utjecaj stupnja zrelosti ploda.

Abstract (english)

Virgin olive oil is traditionally used in Mediterranean cuisine and is an oil that contains a high concentration of antioxidants and has a positive effect on human health. Natural antioxidants in virgin olive oil are phenolic compounds that protect olive oil from oxidative changes and are responsible for the specific sensory properties of virgin olive oil. The aim of this study was to determine the effect of maturity index on the basic quality parameters and concentration of polyphenolic compounds. The basic quality parameters, free fatty acids, the peroxide number, and the K-numbers show the degree of hydrolytic or oxidative degradation in the oil and do not show significant deviation depending on the maturity index. Many studies confirm that concentration of polyphenols depends on the variety, climatic conditions, conditions of breeding, production and storage and this study confirms the significant influence of the degree of fruit maturity.

• Keywords: djevičansko maslinovo ulje; indeks zrelosti; osnovni parametri kvalitete; polifenoli
• Keywords (english): virgin olive oil; maturity index; basic quality parameters; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:859666
• 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: 2018-06-24 10:32:29