Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata

master's thesis

• Title (english): The influence of rapeseed oil extraction processes from cultivar Toccata on bioactive compounds
• Author: Kristina Želehovski
• 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: 2012-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj načina proizvodnje na udio bioaktivnih komponenata i sastav masnih kiselina u ulju uljane repice. Sjeme uljane repice uzgojeno je na eksperimentalnom polju Agronomskog fakulteta u Zagrebu u godini 2011. Ulja su proizvedena laboratorijskim procesima: hladno prešanje, prešanje uz prethodno kondicioniranje sjemena te ekstrakcija s heksanom. Sva proizvedena ulja bila su visoke kvalitete s obzirom na osnovne parametre kvalitete ulja, a najbolje iskorištenje dobiveno je procesom prešanja uz prethodno kondicioniranje sjemena. Peroksidni broj bio je najviši kod ulja dobivenog prešanjem kondicioniranog sjemena te način proizvodnje ulja ima statistički značajan utjecaj na višoj razini na udio primarnih produkata oksidacije. Od masnih je kiselina najprisutnija u ulju oleinska, slijedile su je linolna, linolenska i palmitinska kiselina, a način proizvodnje imao je statistički visoko značajan utjecaj na njihov udio. Nutritivna kvaliteta istraţenih ulja potvrĎena je malim udjelom zasićenih masnih kiselina te povoljnim omjerom (1:1,5) linolne i linolenske kiseline. Najzastupljeniji tokoferoli u svim uzorcima ulja bili su α- i γ- tokoferol te način proizvodnje nema statistički značajan utjecaj na njihov udio. Udio klorofila i karotenoida te indeks boje bili su značajno veći u ulju dobivenom prešanjem iz kondicioniranog sjemena. Prešanje uz kondicioniranje sjemena dalo je ulje s najvišom antioksidacijskom aktivnošću te je imalo statistički visoko značajan utjecaj na udio ukupnih fenolnih spojeva u tom ulju i najzastupljeniji fenolni spoj kanolol koji dobro korelira s antioksidacijskom aktivnošću.

Abstract (english)

The influence of different laboratory processes of rapeseed oil extraction on bioactive compounds and composition of fatty acids was investigated. Rapeseed was grown at the experimental field of the Faculty of Agriculture in Zagreb in year 2011. Laboratory extraction of oil samples was carried out by pressing the untreated and pre-conditioned rapeseed and by solvent extraction. All produced oils were high quality based on basic quality parameters of oil. The pre-conditioning of seeds increased the oil extraction yield and also had the highest peroxidevalue that was statistically influenced on the higher level by the way of extraction. The dominant fatty acid in all samples was oleic followed by linoleic, linolenic and palmitic acid and the extraction process had statistically high influence on their amount in all oil samples. The nutritive value of the studied oil samples was confirmed by a small percentage of saturated fatty acids and a favourable ratio (1:1,5) of linoleic and linolenic acids. The dominant tocopherols in all analysed oil samples were α- i γ- tocopherol and the extraction process didn't have statistically high influence on their amount. The colour index and the amount of pigments increased in oil produced by pressing of pre-conditioned seeds. The same way of pressing gave oil also with the highest antioxidative activity and had statistically high influence on the amount of polyphenolic compounds. Canolol was the dominant polyphenolic compound in all rapeseed oil samples and it had good correlation with antioxidant activity.

• Keywords: uljana repica; način proizvodnje; polifenoli; antioksidacijska aktivnost
• Keywords (english): rapeseed; oil extraction process; polyphenols; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:622912
• 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: 2017-05-09 08:20:25