Primjena blisko-infracrvene spektroskopije u praćenju kvalitete i patvorenja maslinovog ulja

master's thesis

• Title (english): Application of near-infrared spectroscopy in monitoring quality and adulteration of olive oil
• Author: Magdalena Klinar
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Committee member: Marina Krpan (predsjednik povjerenstva)
• Committee member: Ana Jurinjak Tušek (član povjerenstva)
• Committee member: Nada Vahcic (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati potencijal primjene blisko-infracrvene spektroskopije (NIR spektroskopije) kao metode za praćenje kvalitete i patvorenja maslinovog ulja te usporediti dva tipa NIR uređaja. U tu su svrhu maslinovom ulju i njegovim mješavinama sa suncokretovim uljem kolorimetrijski određivani parametri boje, konduktometrijski vodljivost i ukupne otopljene tvari, senzorska svojstva te snimljeni NIR spektri u području valnih duljina od 900 do 1700 nm. Analiza glavnih komponenata (PCA) korištena je kako bi se dobili kvalitativni modeli, dok je za razvoj kvantitativnih modela korištena parcijalna linearna regresija metodom najmanjih kvadrata (PLS regresija). Kvalitativni modeli pokazali su uspješno razdvajanje analiziranih uzoraka prema udjelu suncokretovog ulja i sastavu masnih kiselina. PLS regresijski modeli također su se pokazali vrlo pogodnima za primjenu. S vrijednostima koeficijenta R² ≥ 0,85 pokazali su se modeli za predikciju udjela suncokretovog ulja, senzorskih svojstava i sastava masnih kiselina. Također, prijenosni NIR uređaj pokazao se kao jednako pouzdan kao laboratorijski.

Abstract (english)

The main goal of this research was to examine the potential of the application of near-infrared spectroscopy (NIR spectroscopy) as the method for monitoring the quality and adulteration of extra virgin olive oil (EVOO) and to compare two types of NIR spectrometers. For this purpose, colorimetric, conductometric, and sensor analysis was carried out on EVOO and its mixtures with sunflower oil. Their NIR spectra were also recorded in the wavelength range from 900 to 1700 nm. Principal component analysis (PCA) was used to obtain qualitative models, while partial least squares (PLS regression) was used to develop quantitative models. Qualitative models successfully separated the analyzed samples according to the proportion of sunflower oil and the composition of fatty acids. PLS regression models also proved to be very suitable for application. With values of coefficient R² ≥ 0.85, the models for predicting the percentage of added sunflower oil, sensory properties, and composition of fatty acids were confirmed reliable. Also, the portable NIR device proved to be as reliable as the laboratory one.

• Keywords: NIR spektroskopija; maslinovo ulje; patvorenje; kvaliteta
• Keywords (english): NIR spectroscopy; olive oil; adulteration; quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:139516
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-06-07 09:25:39