Utjecaj ultrazvuka visoke snage na kvalitetu ulja sjemenki grožđa

undergraduate thesis

• Title (english): The impact of high-power ultrasound on the quality of grape seed oil
• Author: Anamarija Rimac
• Mentor: Marina Tomašević (mentor)
• Mentor: Natka Ćurko (pomoć pri izradi, neposredni voditelj)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2024-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj ultrazvuka visokog intenziteta kao predtretmana hladnom prešanju na iskorištenje procesa ekstrakcije te na sastav masnih kiselina u ulju sjemenki grožđa sorte Graševina. Pritom je ispitan utjecaj frekvencije (37 i 80 kHz) te trajanja predtretmana ultrazvukom visokog intenziteta (30 i 90 min) na navedene parametre. Sastav masnih kiselina analiziran je GC-FID metodom prema ISO 5509:2000, dok je iskorištenje procesa izračunato obzirom na ukupan udio ulja u sjemenkama (određen metodom po Soxhletu). Rezultati su pokazali kako su najzastupljenije masne kiseline u analiziranom ulju linolna, oleinska i palmitinska kiselina. Nadalje, utvrđeno je da predtretman ultrazvukom visokog intenziteta rezultirao većim iskorištenjem procesa ekstrakcije, pri čemu su kraći tretmani favorizirali povećanje ukupnih mononezasićenih kiselina (sumMUFA), dok su duži tretmani pri nižim frekvencijama rezultirali višim udjelima ukupnih polinezasićenih masnih kiselina (sumPUFA).

Abstract (english)

The aim of this study was to examine the impact of high power ultrasound as a pretreatment for cold pressing on the extraction yield and fatty acid composition in Graševina grape seed oil. The study examined the influence of frequency (37 and 80 kHz) and the duration of high-power ultrasound pretreatment (30 and 90 min) on these parameters. Fatty acid composition was analyzed by the GC FID method according to ISO 5509:2000, while the extraction yield was calculated based on the total oil content in the seeds (determined by the Soxhlet method). The results showed that the most abundant fatty acids in the analyzed oil were linoleic, oleic, and palmitic acid. Results also showed that high power ultrasound treatments increased oil yield, with shorter treatments favoring increased total monounsaturated fatty acids (sumMUFA), while longer treatments at lower frequencies resulted in a higher content of total polyunsaturated fatty acids (sumPUFA).

• Keywords: ulje sjemenki grožđa; sastav masnih kiselina; ultrazvuk visokog intenziteta; hladno prešanje
• Keywords (english): grape seed oil; fatty acid composition; high-intensity ultrasound; cold pressing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:666526
• 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: 2024-09-26 08:17:51