Utjecaj načina proizvodnje na sastav masnih kiselina te na udjel i sastav fenola lanenog ulja

master's thesis

• Title (english): Influence of production parameters on the fatty acids composition, content and composition of phenolic compounds of flaxseed oil
• Author: Mihaela Katić
• 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: 2013-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti utjecaj načina proizvodnje na kvalitetu i oksidacijsku stabilnost ulja, sastav masnih kiselina te na udjel i sastav fenola lanenog ulja. U radu su provedena ispitivanja na uzorcima lanenog ulja proizvedenog u laboratoriju postupkom prešanja sa i bez prethodnog kondicioniranja sjemena. Svi proizvedeni uzorci lanenog ulja bili su visoke kvalitete gledajući osnovne parametre kvalitete. Analize su pokazale da primijenjeni postupci proizvodnje nisu narušili oksidacijsku stabilnost ulja. Značajan utjecaj na iskorištenje procesa, SMK, te udjele palmitinske, stearinske i linolne masne kiseline imao je način proizvodnje, dok je kultivar imao značajan utjecaj na PB te udjel karotenoida. Postoji pozitivna korelacija između DPPH (antioksidacijske aktivnosti) i fenolnih spojeva siringaldehida, sinapinske i ferulične kiseline te ukupnih fenola.

Abstract (english)

The aim of this paper was to determine the influence of production parameters on quality and oxidative stability, fatty acids composition, content and composition of phenolic compounds of flaxseed oil. Flaxseed oil samples, analyzed in this study, were produced by laboratory pressing with and without previous conditioning of seeds. All produced samples of flaxseed oil were of high quality considering the basic quality parameters. Analysis showed that the applied production procedures did not decrease oxidative stability of the oil. Production parameters had a significant impact on the yield of the process, free fatty acids, and the content of palmitic, stearic, and linoleic fatty acids, while the cultivar had a significant impact on the peroxide value and content of carotenoids. There was a positive correlation between DPPH (antioxidant activity) and phenolic compounds syringaldehyde, sinapic and ferulic acid and total phenols.

• Keywords: laneno ulje; oksidacijska stabilnost; ω-3 masne kiseline; fenoli
• Keywords (english): flaxseed oil; oxidative stability; ω-3 fatty acids; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:425146
• 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 11:27:27