Utjecaj ultrazvuka i pulsirajućeg električnog polja na sastav polifenola hrvatskih djevičanskih maslinovih ulja

master's thesis

• Title (english): Influence of ultrasound and pulsed electric field on the polyphenolic composition of Croatian virgin olive oils
• Author: Petra Brezjan
• Mentor: Klara Kraljić (mentor)
• Mentor: Katarina Filipan (pomoć pri izradi, neposredni voditelj)
• Committee member: Dubravka Škevin (predsjednik povjerenstva)
• Committee member: Zoran Herceg (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: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičanska maslinova ulja (DMU) u ovom radu su proizvedena iz hrvatskih sorti maslina, uz ultrazvuk (UZV) i pulsirajuće električno polje (PEP) kao predtretman miješenju, s ciljem utvrđivanja utjecaja navedenih inovativnih tehnologija na sastav polifenola. Predtretman UZV-om je proveden varirajući snagu ultrazvučne kupelji od 256 do 640 W te vrijeme tretmana od 3 do 17 min, dok je za predtretman PEP-em korišteno električno polje jačine od 1 do 8 kV/cm te vrijeme tretmana od 18 do 30 s. Polifenoli su određeni HPLC metodom uz UV detekciju. Rezultati su pokazali kako izbor sorte ima najveći utjecaj na sastav polifenola. DMU-a iz istarskih sorti sadrže viši udio polifenola nego DMU-a iz dalmatinskih sorti. Snage UZV-a i vremena predtretmana negativano su utjecali na sastav polifenola kod svih istraživanih sorti, dok su jakost električnog polja i vremena predtretmana, ovisno o sorti, utjecali ili negativno ili nisu značajno utjecali. Osim toga, negativan utjecaj PEP-a je manje izražen nego utjecaj UZV-a.

Abstract (english)

In this study, virgin olive oils (VOO) from Croatian olive cultivars were produced using ultrasound (US) and pulsed electric field (PEF) as pretreatment to malaxation to determine their influence on polyphenolic composition. For US pretreatment, the power of the ultrasonic bath was varied from 256 to 640 W and the treatment time from 3 to 17 min, whereas for PEF pretreatment, the electric field strength was varied from 1 to 8 kV/cm and the treatment time from 18 to 30 s. Polyphenols were determined by the HPLC method with UV detection. The results showed that the variety had the greatest influence on the composition of polyphenolic compounds in the produced VOO. Oils from Istrian varieties contained higher amounts of polyphenols than oils from Dalmatian varieties. US power and pretreatment time both had a negative effect on phenolic composition, while electric field strength and pretreatment time had either a negative or no significant effect, depending on the variety. In addition, the negative effect of PEF pretreatment is smaller than the effect of US treatment.

• Keywords: djevičansko maslinovo ulje; ultrazvuk; pulsirajuće električno polje; polifenoli; hrvatske autohtone sorte
• Keywords (english): virgin olive oil; ultrasound; pulsed electric field; phenolic compounds; Croation olive varieties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:166908
• 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: 2024-06-10 09:16:07