Tehnologija proizvodnje hladno prešanog ulja iz sjemenki grožđa

undergraduate thesis

• Title (english): Technology of cold pressed oil from grape seeds
• Author: Anita Galović
• Mentor: Vesna Zechner-Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2021-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Komina koja zaostaje nakon obrade grožđa je bogata bioaktivnim spojevima pa se u posljednje vrijeme sve više istražuje kako ju iskoristiti za proizvodnju visokovrijednih proizvoda. Jedan od tih proizvoda je i ulje od sjemenki grožđa. Ulje je bogato polifenolima, polinezasićenim i mononezasićenim masnim kiselinama i vitaminom E. Koristi se u prehrambenoj industriji i kulinarstvu zbog visoke točke dimljenja i neutralnog okusa. Zbog svojih antikancerogenih, hepatoprotektivnih, protuupalnih, antidijabetičkih, kardioprotektivnih, antimikrobnih i neuroprotektivnih svojstava ima primjenu u farmaceutskoj i kozmetičkoj industriji te medicini. Najčešća metoda koja se upotrebljava za proizvodnju spomenutog kvalitetnog i sigurnog ulja je hladno prešanje, kojim se dobije ulje koje u sebi nema ostataka otapala i bogato je bioaktivnim spojevima. Postoji i ekstrakcija n-heksanom tzv. Soxhletova ekstrakcija, no nedostatak ove metode je korištenje otapala. U zadnje vrijeme se radi na razvoju suvremenih metoda ekstrakcije kod kojih se troši manje energije, minimizira se ili izbjegava upotreba organskih otapala i nema negativnog utjecaja toplinske razgradnje.

Abstract (english)

The grape pomace is rich in bioactive compounds, so lately more and more research is being done on how to use the pomace to produce high-value products. One of these products is grape seed oil. The oil is rich in polyphenols, polyunsaturated and monounsaturated fatty acids and vitamin E. It is used in the food industry and cooking due to its high smoking point and neutral taste. Due to its anticancer, hepatoprotective, anti-inflammatory, antidiabetic, cardioprotective, antimicrobial and neuroprotective properties, it has applications in the pharmaceutical and cosmetic industries as well as in medicine. The most common method of production is cold pressing to obtain an oil that does not contain solvent residues and is rich in bioactive compounds, so it is considered a quality and safe oil. There is also extraction with n-hexane so-called Soxhlet extraction, but the disadvantage of this method is the use of solvents. Recently, modern extraction methods have been developed that consume less energy, minimize or avoid the use of organic solvents and do not have the negative impact of thermal decomposition.

• Keywords: hladno prešanje; komina; sjemenke grožđa; polifenoli; ulje
• Keywords (english): cold pressing; grape seeds; oil; polyphenols; pomace; seeds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:175677
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-07-28 11:49:56