Utjecaj inovativnih tehnologija na sastav i udio tokoferola djevičanskih maslinovih ulja

master's thesis

• Title (english): The influence of innovative technologies on the composition and proportion of tocopherol in virgin olive oils
• Author: Antonio Grujin
• Mentor: Sandra Balbino (mentor)
• Mentor: Katarina Filipan (pomoć pri izradi, neposredni voditelj)
• Committee member: Dubravka Škevin (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Maja Repajić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2024-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičanska maslinova ulja koja su korištena u ovom radu proizvedena su od hrvatskih sorti maslina (rosulja, oblica, levantinka i bjelica), uz pulsirajuće električno polje (PEP) i ultrazvuk (UZV) kao predtretman miješanju, s ciljem utvrđivanja utjecaja takvih inovativnih tehnologija na sastav i udio tokoferola. Utvrđeno je da u svim sortama najveću koncentraciju imaju α-tokoferoli. Prema rezultatima ispitivanja predtretmanom UZV i PEP, najveća koncentracija α-tokoferola je kod sorte levantinka, dok su ostali tokoferoli (β-, γ- i δ-) u znatno manjim količinama zastupljeni. Rezultati pokazuju kako izbor sorte ima najveći utjecaj na sastav i udio tokoferola. Jakost električnog polja kao i amplituda i vrijeme predtretmana imaju veoma mali utjecaj na udio i sastav tokoferola za razliku od sorte.

Abstract (english)

The virgin olive oils used in this work were produced from Croatian olive varieties (rosulja, oblica, levantinka and bjelica), with pulsed electric field (PEP) and ultrasound (UZV) as a pre-treatment to mixing, with the aim of determining the impact of such innovative technologies on the composition and tocopherol content. It was found that α-tocopherols have the highest concentration in all varieties. According to the results of tests with pre-treatment with UZV and PEP, the highest concentration of α tocopherol is in the levantinka variety, while the other tocopherols (β-, γ- and δ-) are represented in significantly smaller amounts. The results show that the choice of variety has the greatest influence on the composition and proportion of tocopherols. The strength of the electric field as well as the amplitude and time of the pretreatment have a very small effect on the proportion and composition of tocopherols, unlike the variety.

• Keywords: djevičansko maslinovo ulje; ultrazvuk; pulsirajuće električno polje; tokoferoli; hrvatske autohtone sorte maslina
• Keywords (english): Virgin olive oil; ultrasound; pulsed electric field; tocopherols; Croatian Autochthonous olive varieties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:735015
• 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: 2024-10-30 13:41:59