Primjena NMR-spektroskopije u kontroli kvalitete i autentičnosti maslinovog ulja

undergraduate thesis

• Title (english): Quality assessment and authentication of virgin olive oil by NMR spectroscopy
• Author: Ivana Martić
• Mentor: Lidija Barišić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2013-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvaliteta maslinovog ulja određena je oksidacijskom stabilnošću, uvjetima skladištenja, organoleptičkim svosjtvima i nutritivnom vrijednošću. NMR-spektroskopija, najmoćnija metoda za identifikaciju organskih i anorganskih molekula, primjenjuje se u kontroli kvalitete i autentičnosti maslinovog ulja. Primjenom NMR-spektroskopije moguće je detektirati primarne (hidro-peroksidi) i sekundarne metabolite oksidacijskog kvarenja (aldehidi, ketoni, laktoni, alkoholi, kiseline,...). Njihova se prisutnost detektira karakterističnim kemijskim pomacima u NMR-spektru: signali pri δ= 8.09 – 8.19 ppm te δ= 4.35 – 4.37 ppm pripisuju se hidro-peroksidnoj skupini, konjugirani dieni javljaju se pri δ= 6.51 – 6.57 ppm, δ= 5.95 – 6.01 ppm i δ= 5.55– 5.57 ppm, dok se razgradni aldehidni produkti detektiraju pikovima pri δ= 9.3 – 9.9 ppm.

Abstract (english)

The olive oil quality is determined by oxidative stability, storage conditions, organoleptic properties and nutritive value. NMR-spectroscopy, the most powerfull tool for structural identification of organic and inorganic compounds, has been extensively used for the analysis of olive oil and it has been established as a valuable tool for its quality assessment and authenticity. The presence of primary (hydroperoxydes) and secondary oxidation products (aldehydes, ketones, lactones, alcohols, acids,...) is determined by using NMR-spectroscopy. The chemical shifts δ= 8.09 – 8.19 ppm and δ= 4.35 – 4.37 ppm are assigned to hydrperoxydes, the conjugated dienes are registered by signals at δ= 6.51 – 6.57 ppm, δ= 5.95 – 6.01 ppm and δ= 5.55– 5.57 ppm, while peaks at δ= 9.3 – 9.9 ppm are attributed to aldehydes oxydative products.

• Keywords: djevičansko maslinovo ulje; NMR-spektroskopija; oksidacijska stabilnost ulja
• Keywords (english): virgin olive oil; NMR-spectroscopy; oxidative stability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:423538
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-04 08:50:07