Praćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja

master's thesis

• Title (english): Monitoring of the degradation of bioactive compounds during the heating of virgin olive oil
• Author: Marica Bliznac
• Mentor: Damir Iveković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for General and Inorganic Chemistry and Electroanalysis); Zagreb
• Defense date and country: 2013-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu su praćeni degradacijski procesi koji se odvijaju tijekom zagrijavanja djevičanskog maslinovog ulja pri 160 °C, a koji dovode do smanjenja udjela fenolnih spojeva, 𝛼-tokoferola, 𝛽-karotena, klorofila a i feofitina a, odnosno povećanja udjela konjugiranih diena i triena u ulju. Dinamika kojom se u ulju mijenjao udio fenolnih spojeva, 𝛼-tokoferola, 𝛽-karotena, klorofila a i feofitina a praćena je pomoću tekućinske kromatografije visoke učinkovitosti (HPLC), dok je udio konjugiranih diena i triena u degradiranom ulju određivan spektrometrijom u UV području. Provedena istraživanja pokazala su da na oksidativne procese koji se odvijaju tijekom termičke degradacije djevičanskog maslinovog ulja značajan utjecaj ima sadržaja 𝛼-tokoferola i 𝛽-karotena u ulju, dok utjecaj klorofila i feofitina na termički inducirane oksidacijske procese nije uočen.

Abstract (english)

In this work, the degradation processes that occur during the heating of virgin olive oil at 160 °C were studied. These processes lead to the decrease in the concentration of phenolic compounds, α-tocopherol, β-carotene, chlorophyll a and pheophytin a in oil, and simultaneous increase of the amount of conjugated dienes and trienes present in oil. The dynamics of the changes in the content of phenolic compounds, α-tocopherol, β-carotene, chlorophyll a and pheophytin a was monitored by high performance liquid chromatography (HPLC), while the amount of conjugated dienes and trienes in degraded oil was determined by UV spectrophotometry. Investigations described in this work have demonstrated that the content of α-tocopherol and β-carotene in oil has a great influence on the oxidative processes that occur during the thermal degradation of virgin olive oil. The influence of chlorophyll pigments on the thermally induced oxidation processes in virgin olive oil was not observed.

• Keywords: : djevičansko maslinovo ulje; fenolni spojevi; 𝛼-tokoferol; 𝛽-karoten; klorofil; HPLC; UV-VIS spektofotometrija
• Keywords (english): virgin olive oil; phenol compounds; 𝛼-tocopherol; chlorophyill; 𝛽-carotene; HPLC; UV-VIS spectrometry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:839637
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-05 12:26:44