Utjecaj ubrzanog toplinskog tretmana na sastav fenolnih spojeva djevičanskog maslinovog ulja

master's thesis

• Title (english): Effect of flash thermal treatment ot phenolic compounds of virgin olive oil
• Author: Karla Žanetić
• Mentor: Dubravka Škevin (mentor)
• Mentor: Klara Kraljić (pomoć pri izradi, neposredni voditelj)
• Committee member: Zoran Herceg (predsjednik povjerenstva)
• Committee member: Klara Kraljić (član povjerenstva)
• Committee member: Sandra Balbino (član povjerenstva)
• 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: 2023-12-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje (DMU) obiluje bioaktivnim fitokemikalijama koje utječu na nutritivnu vrijednost, oksidacijsku stabilnost i karakteristična mirisno-okusna svojstva. Osobito se ističu fenolni spojevi čiji konačni sastav ovisi o nizu kemijskih i biokemijskih reakcija tijekom ključnih faza proizvodnje DMU, mljevenja i miješenja maslinovog tijesta. Cilj ovog rada bio je ispitati fenolni profil konvencionalno proizvedenih DMU autohtonih hrvatskih sorti istarska bjelica, oblica, levantinka i rosulja te utvrditi utjecaj inovativnih tehnologija ubrzanog toplinskog tretmana (UTT) i toplinskog tretmana (TT) kao predtretmana miješenju, na fenole u DMU. Sastav i koncentracija fenola određena je HPLC metodom uz DAD detektor. Rezultati su pokazali da sorta ima statistički značajan utjecaj na sastav fenola u svim ispitanim uzorcima DMU. Temperatura UTT imala je utjecaj na sve fenole osim na fenolne alkohole, oleokantal i N.I., a temperatura TT na sve osim na tirosol i oleuropein. Najznačajnije promjene na fenolima odvijale su se pri temperaturi UTT i TT od 35 °C.

Abstract (english)

Virgin olive oil (VOO) is rich in bioactive phytochemicals. Particularly noteworthy are the phenolic compounds, whose final composition depends on a series of chemical and biochemical reactions during crushing and malaxation of the olive paste. The aim of this work was to investigate the phenolic profile of conventionally produced VOO of the four autochthonous Croatian varieties and to determine the influence of flash thermal treatment (FTT) and thermal treatment (TT) on the phenols in VOO. The composition and concentration of phenols were determined using the HPLC method with a DAD detector. The results showed that the cultivar has a statistically significant influence on the phenolic composition in all VOO samples analyzed. The UTT temperature affected all phenols except phenolic alcohols, oleocanthal and N.I., and the TT temperature affected all except tyrosol and oleuropein. The most significant changes in the phenols occurred at a UTT and TT temperature of 35 °C

• Keywords: djevičansko maslinovo ulje; ubrzani toplinski tretman; polifenoli; hrvatske autohtone sorte
• Keywords (english): virgin olive oil; flash thermal treatment; phenols; Croatian olive varieties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:165166
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-06-05 07:44:29