Osnovni parametri kvalitete i sastav masnih kiselina uljane repice

undergraduate thesis

• Title (english): The basic parameters of quality and fatty acid composition of rapeseed
• Author: Mia Ivanov
• 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: 2016-06-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Uljana repica, Brassica napus L., je značajna kultura u Hrvatskoj i proizvodi se na 71 228 hektara zemlje. Važno je poznavati kvalitetu sjemena i ulja pri formiranju cijene sjemena, ali i konačnog proizvoda. Zato je cilj ovog rada utvrditi kvalitetu sjemena, udio vode i ulja u sjemenu i sastav masnih kiselina sirovih ulja proizvedenih ekstrakcijom iz kultivara uljane repice. Rezultati istraživanja pokazali su kako sjeme sadrži oko 5% vode, a udio ulja je u rasponu od 44,34% do 50,69%. Ovi parametri upućuju da je sjeme vrlo dobre kvalitete. Najzastupljenija masna kiselina u svim uzorcima proizvedenih sirovih ulja bila je oleinska masna kiselina od 61,80% do 70,53%. Nakon nje su slijedile linolna masna kiselina prisutna u rasponu od 16,10% do 20,11%, te α-linolenska masna kiselina prisutna u udjelu od 6,82% do 9,46%. Omjer α-linolenske (ω3) i linolne (ω6) masne kiseline u analiziranom uljima je u rasponu od 1,95 do 3,45. Eruka masna kiselina je bila prisutna samo u 4 uzorka i to u vrijednostima nižim od 0,2%.

Abstract (english)

Rapeseed, Brassica napus L., is an important vegetable crop in Croatia and is being produced on 71,228 hectares of land. To form the prices of seeds and final products, it is important to know the quality of seed and oil. The main objective of this study is to determine the quality of seed, moisture content and oil content in seeds and fatty acid composition of crude oils produced by extraction from rapeseed. Research results have shown that the seed contains about 5% moisture and the oil content is in the range of 44.34% to 50.69%. These parameters indicate that the seed has very good quality. The most common fatty acid in all samples of produced crude oils was oleic fatty acid, present in the range of 61.80% to 70.53%. Thereafter followed, linoleic fatty acid present in the range of 16.10% to 20.11% and α-linolenic fatty acid present in the range of 6.82% to 9.46%. The ratio of α-linolenic (ω3) and linoleic (ω6) fatty acid in the analyzed oils is in the range of 1.95 to 3.45. Erucic fatty acid was present only in 4 samples, in values lower than 0.2%.

• Keywords: sjeme uljane repice; udio vode; udio ulja; sastav masnih kiselina
• Keywords (english): Rapeseed; moisture content; oil content; fatty acid composition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:852354
• 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: 2017-04-21 12:45:47