Utjecaj endogenih enzima ploda na kemijski sastav djevičanskog maslinovog ulja

undergraduate thesis

• Title (english): Influence of endogenous enzymes from fruit on chemical composition of virgin olive oil
• Author: Karla Žanetić
• 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: 2021-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog preglednog rada je istražiti utjecaj endogenih enzima ploda masline na kemijski sastav djevičanskog maslinovog ulja. U radu je opisana građa i sastav ploda masline, kemijski sastav djevičanskog maslinovog ulja te prisutni endogeni enzimi. Prikazane su sve faze tehnološkog procesa prerade maslina u ulje te opisano djelovanje enzima u ovisnosti o različitim uvjetima tijekom prerade. Enzimskim reakcijama kataliziranim oksidoreduktazama PPO i POD narušava se kvaliteta maslinovog ulja oksidacijom triacilglicerola i fenolnih komponenti. Kvalitetnom kemijskom sastavu doprinose hidrolaze glukozidaze koje prevode hidrofilne fenolne tvari u manje hidrofilne oblike koji su topljivi u ulju i povećaju antioksidacijsku stabilnost ulja. Hidrolaze lipaze koje hidroliziraju triacilglicerole povećaju koncentraciju slobodnih masnih kiselina, di- i monoacilglicerola koji su supstrati za oksidoredukcijski enzim lipoksigenazu. U tehnološkom procesu proizvodnje endogeni enzimi su pod utjecajem različitih parametara što uvjetuje njihovu aktivnost te posljedično i kemijski sastav djevičanskog maslinovog ulja.

Abstract (english)

The aim of this review is to investigate the influence of endogenous enzymes of olive fruit on the chemical composition of virgin olive oil. The structure and composition of the olive fruit, the chemical composition of virgin olive oil and the endogenous enzymes is presented. The activity of enzymes is described depending on different processing conditions. Enzymatic reactions catalyzed by oxidoreductases, PPO and POD impair the quality of olive oil by oxidation of triacylglycerol and phenols. Glycoside hydrolases contribute to quality of oil chemical composition by converting hydrophilic phenols into smaller forms soluble in oil and increase antioxidant stability of the oil. Lipase hydrolases that hydrolyze triacylglycerols increase the concentration of free fatty acids, di- and monoacylglycerols, which are substrates for the oxidoreducing enzyme lipoxygenase. In the technological process of production, endogenous enzymes are influenced by various parameters, which determines their activity and, consequently, the chemical composition of virgin olive oil.

• Keywords: djevičansko maslinovo ulje; endogeni enzimi
• Keywords (english): endogenous enzymes; virgin olive oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:673645
• 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: 2021-09-23 11:02:09