Autentičnost maslinovog ulja na hrvatskom tržištu

master's thesis

• Title (english): Authenticity of olive oil on croatian market
• Author: Marina Jagić
• Mentor: Dubravka Škevin (mentor)
• 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: 2015-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Patvorenje namirnica je svako namjerno mijenjanje sastava i svojstva namirnica dodavanjem tvari koje nisu njihov integralni dio, s ciljem ostvarivanja protupravne koristi. Zbog iznimne nutritivne vrijednosti i specifičnog načina proizvodnje, djevičansko maslinovo ulje postiže visoke tržišne cijene i kao takvo podložno je patvorenju. U ovom radu analizirano je 17 uzoraka maslinovog ulja s hrvatskog tržišta. Određeni su osnovni parametri kvalitete ulja, sastav masnih kiselina, ukupni i pojedini steroli te koncentracija skvalena. Rezultati pokazuju kako samo pet uzoraka zadovoljava osnovne parametre kvalitete za deklariranu kategoriju te imaju ispravnu deklaraciju. Iako samo jedan analiziran uzorak ne zadovoljava propisani sastav masnih kiselina, čak sedam od sedamnaest analiziranih uzoraka ne zadovoljava granice za sastav i udjel sterola. Sastav i sadržaj sterola pokazali su se kao ključni parametr u otkrivanju patvorenja maslinovih ulja.

Abstract (english)

Adulteration is every intentional change in composition and characteristic of a product by adding substances that are not its integral part to gain profit. Due to its exceptional nutritive value and specific production procedure virgin olive oil reaches high market value and therefore is interesting for adulteration. In this work 17 samples of olive oil have been analyzed and parameters of oil quality, composition of fatty acid and also sterols and squalen content have been determined. Results have shown that only 5 samples fulfill basic parametars of quality for declared category and are properly labeled. Only one analysed sample does not fulfill labeled composition of fatty acid but 7 analysed samples do not fulfil labeles for composition and content of sterols. Composition and content of sterols are key parameter in dilvugation alduration in olive oil.

• Keywords: maslinovo ulje; kvaliteta; autentičnost; sastav masnih kiselina; sastav sterola
• Keywords (english): olive oil; quality; authenticity; composition of fatty acid; composition of sterols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:110122
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-02 13:59:38