Utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja

master's thesis

• Title (english): Influence way of production on bioactive components in linseed oil
• Author: Nataša Kolić
• 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: 2012-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj načina proizvodnje na bioaktivne komponente lanenog ulja. Sjeme lana uzgojeno je 2011. na eksperimentalnom polju Agronomskog fakulteta u Zagrebu. Ulja su proizvedena procesom laboratorijskog prešanja na pet različitih načina, hladnim prešanjem (do 50˚C) bez mljevenja, hladnim prešanjem (do 50˚C) s mljevenjem, prešanjem s grijanjem glave preše bez mljevenja, prešanjem s grijanjem glave preše s mljevenjem i prešanjem s kondicioniranjem (30 minuta na temperaturi do 60˚C). S obzirom na osnovne parametre kvalitete ulja, sva proizvedena ulja bila su zadovoljavajuće kvalitete, a najbolje iskorištenje dobiveno je procesom prešanja s kondicioniranjem (30 minuta na temperaturi do 60˚C). Udio fenola najveći je kod ulja dobivenog prešanjem s kondicioniranjem (30 minuta na temperaturi do 60˚C). Najveća koncentracija lignana dobivena je kod ulja proizvedenog hladnim prešanjem (do 50˚C) s mljevenjem. Udio tokoferola ne ovisi o načinu proizvodnje. Indeks boje, te udio klorofila i karotenoida najveći su kod ulja dobivenog prešanjem s kondicioniranjem (30 minuta na temperaturi do 60˚C). Najveću antioksidacijsku aktivnost je imalo ulje dobiveno prešanjem s kondicioniranjem (30 minuta na temperaturi do 60˚C).

Abstract (english)

The aim of this study was to investigate the influence way of production on bioactive components in linseed oil. Flax seed was grown 2011. in the experimental field of Faculty of Agriculture in Zagreb. Oils are produced by the process of laboratory pressing, cold pressing (up to 50˚C) without grinding, cold pressing (up to 50˚C) with grinding, pressing with heating of the press head without milling, pressing with heated press heads with grinding and pressing with conditioning (30 minutes at temperatures up to 60˚C). Given the basic parameters of the quality of oil, all produced oils were of satisfactory quality and the best utilization of the pressing process is obtained with pressing with conditioning (30 min at temperatures up to 60˚C). The share of phenols is largest in oil obtained by pressing with conditioning (30 min at temperatures up to 60˚C). The share of lignans is largest in oil obtained by cold pressing (up to 50˚C) with grinding. Method of production did not affect on share of tocopherols. Color index and the share of chlorophyll and carotenoids are the largest in oil obtained by pressing with conditioning (30 min at temperatures up to 60˚C). The highest antioxidant activity had oil obtained by pressing with conditioning (30 min at temperatures up to 60˚C).

• Keywords: laneno ulje; antioksidacijska aktivnost; prešanje; tokoferoli; fenoli; lignani
• Keywords (english): linseed oil; antioxidant activity; pressing; tocopherols; phenols; lignans
• Language: croatian
• URN:NBN: urn:nbn:hr:159:649238
• 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: 2017-05-10 09:16:21