Utjecaj različitih metoda ekstrakcije na udio ulja i sastav masnih kiselina sjemenki komorača

undergraduate thesis

• Title (english): Impact of different methods of extraction on the share of oil and composition of fatty acids of fennel seeds
• Author: Mia Parać
• Mentor: Marko Obranović (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: 2019-09-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Komorač (Foeniculum vulgare Miller) je ljekovita biljka koja pripada obitelji štitarki (Apiaceae). Cilj ovog rada bio je odrediti udio ulja i sastav masnih kiselina sjemena gorkog i slatkog komorača s obzirom na različite metode i uvjete ekstrakcije. Za ekstrakciju ulja korišten je heksan u metodama po Soxhletu, hladnoj ekstrakciji i ubrzanoj ekstrakciji otapalima pri povišenom tlaku. Rezultati udjela ulja su u rasponu 6,3 do 15,1%. Dominantna masna kiselina u ulju komorača je petroselinska i javlja se u udjelu od 30,7 do 79,6%. Dobiveni rezultati kod pojedinih uzoraka su pokazali znatno manje udjele petroselinske masne kiseline od literaturnih navoda i povećane udjele njenih oksidacijskih produkata - laurinske i kapronske masne kiseline. S obzirom na dobivene rezultate ne može se sa sigurnošću potvrditi da li je proces oksidacije započeo u sjemenu ili je dodatno potaknut procesima ekstrakcije. Daljnja istraživanja su potrebna.

Abstract (english)

Fennel, Latin name Foeniculum vulgare Miller, is a medicinal plant belonging to the Apiaceae family. The aim of this study was to determine the oil content and fatty acid composition of bitter and sweet fennel seeds given different extraction methods and conditions. Hexane was used for oil extraction in Soxhlet method, cold extraction and accelerated solvent extraction at elevated pressure. Oil content results range from 6.3 to 15.1%. The predominant fatty acid in fennel oil is petroselenic and occurs in the proportion of 30.7 to 79.6%. The results obtained in some of the samples showed significantly lower levels of petroselenic fatty acid than the literature and increased proportions of its oxidation products - lauric and capric fatty acids. Given the results obtained, it cannot be confirmed with certainty whether the oxidation process started in the seed or was it additionally triggered by the extraction processes. Further research is needed.

• Keywords: masne kiseline; petroselinska masna kiselina; ubrzana ekstrakcija otapalima; ulje komorača
• Keywords (english): accelerated solvent extraction; fatty acids; fennel seed oil; petroselenic fatty acid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:184240
• 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: 2019-09-10 11:32:13