Utjecaj inovativnih tehnologija na sastav masnih kiselina djevičanskog maslinovog ulja sorte levantinka

undergraduate thesis

• Title (english): The influence of innovative technologies on the fatty acid composition of levantinka virgin olive oils
• Author: Mia Roščić
• Mentor: Klara Kraljić (mentor)
• Mentor: Katarina Filipan (pomoć pri izradi, neposredni voditelj)
• 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: 2024-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Specifičan sastav masnih kiselina djevičanskog maslinovog ulja (DMU) uveliko je odgovoran za njegovu visoku nutritivnu vrijednost i oksidacijsku stabilnost. Cilj ovog rada bio je ispitati kako uvođenje inovativnih tehnologija, ubrzanog toplinskog tretmana – UTT, ultrazvuka – UZV i pulsirajućeg električnog polja – PEP te njihovih kombinacija kao predtretmana u proizvodnji DMU iz autohtone dalmatinske sorte levantinka utječe na sastav masnih kiselina. Masne kiseline određene su plinskom kromatografijom. Primjena inovativnih tehnologija pokazala je značajni utjecaj u sastava masnih kiselina. Implementacija inovativnih tehnologija u proizvodnju značajno je smanjila koncentracije oleinske, palmitinske, steariske, linolenske, arahinske, eikozenske i behenske masne kiselina. Koncentracija linolne masne kiseline niža je nakon UTT, a viša nakon UZV i PEP predtretmana. Korištenjem kombinacija istraživanih predtretmana značajno je promijenjena koncentracije svih masnih kiselina, a najjače djelovanje pokazao je predtretman PEP-om. Osim toga, faza miješenja također je pokazala je značajan utjecaj na koncentracije svih masnih kiselina osim na heptadekansku, linolnu i linolensku masnu kiselinu.

Abstract (english)

The specific fatty acid composition of virgin olive oil (VOO) has a major impact on its high nutritional value and oxidative stability. The aim of this work was to investigate the effects of the innovative technologies flash thermal treatment (FTT), ultrasound (US) and pulsed electric field (PEF) and their combinations on the fatty acid composition of VOO of the autochthonous Dalmatian variety Levantinka. The fatty acid composition was determined by gas chromatography. The application of innovative technologies has shown a significant influence on fatty acids. The investigated technologies significantly reduced the concentrations of oleic acid, palmitic, stearic, linolenic, arachidic, eicosenoic and behenic fatty acid. The concentration of linoleic acid is lower after FTT pretreatment and higher after US and PEF pretreatment. The combinations of the investigated pretreatments significantly changed the concentrations of all fatty acids, with the PEF pretreatment showing the strongest effect. In addition, the malaxation phase also showed a significant influence on the concentrations of all fatty acids except for heptadecanoic acid, linoleic acid and linolenic acid.

• Keywords: sastav masnih kiselina; djevičansko maslinovo ulje; ubrzani toplinski tretman; ultrazvuk; pulsirajuće električno polje
• Keywords (english): fatty acid composition; virgin olive oil; flash thermal treatment; ultrasound; pulsed electric field
• Language: croatian
• URN:NBN: urn:nbn:hr:159:427676
• 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: 2024-11-08 09:42:45