Utjecaj kultivara na sastav sirovog sojinog ulja

master's thesis

• Title (english): Effect of soybean cultivar on the composition of crude soybean oil
• Author: Beatrisa Smoković
• 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: 2013-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Soja, latinskog naziva Glycine max (L.) Merrill, jedna je od vodećih kultura, čije se sjeme koristi kao izvor jestivih ulja i proteina te brojnih fitokemikalija. Cilj ovog rada bio je utvrditi utjecaj kultivara na sastav sojinog ulja, odnosno na sastav masnih kiselina i udjel bioaktivnih spojeva, sterola i tokoferola. U radu su provedena ispitivanja na uzorcima sojinog ulja proizvedenog laboratorijskim postupkom ekstrakcije po Soxhletu. Kultivar je imao značajan utjecaj na udjel pojedinačnih i ukupnih sterola, pojedinačnih i ukupnih tokoferola, te na udjel svih masnih kiselina s iznimkom palmitoleinske i heptadekanske. Najzastupljenija masna kiselina u svim uzorcima je linolna. Najveći udjel u svim uzorcima među sterolima zauzima β-sitosterol, a među tokoferolima γ-tokoferol. Najviše tokoferola pronađeno je uzroku s najviše α-linolenske kiseline.

Abstract (english)

Soybean, Latin Glycine max (L.) Merrill, is one of the leading cultures which seed is used as a source of edible oil and protein, as well as numerous phytochemicals. The aim of this study was to determine the influence of cultivars on the composition of soybean oil, respectively on fatty acid composition and content of bioactive compounds: sterols and tocopherols. Analysis were carried out on samples of laboratory produced soybean oil obtainded by the Soxhlet extraction. Cultivar had a significant impact on the sterol content and composition, content of tocopherol isomers and on fatty acids composition, except for palmitoleic and heptadecanoic. The dominant fatty acid in all samples was linoleic. The largest share in all samples takes β-sitosterol among sterols and γ-tocopherol among tocopherols. The highest amount of tocopherol was found in sample with the highest amount of α-linolenic acid.

• Keywords: sojino ulje; ekstrakcija; masne kiseline; steroli; tokoferoli
• Keywords (english): soybean oil; solvent extraction; fatty acids; sterols; tocopherols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:568971
• 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: 2017-05-04 09:50:47