Utjecaj kultivara i načina proizvodnje na udio bioaktivnih komponenata ulja uljane repice

master's thesis

• Title (english): The influence of cultivars and the oil extraction process on the bioactive compounds of rapeseed oil
• Author: Jelena Maraš
• 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: 2011-03-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj kultivara te proizvodnje na udio bioaktivnih komponenata u ulju uljane repice. Sjeme uljane repice uzgojeno je na eksepimentalnom polju Agronomskog fakultetata u Zagrebu. Ulja su proizvedena procesom laboratorijskog prešanja sa i bez kondicioniranja sjemena te procesom laboratorijske ekstrakcije. Kao najbolje sjeme od tri ispitivana kultivara prema provedenim analizama osnovnih parametara kvalitete sjemena pokazalo se sjeme hibrida PR46W10. Sva proizvedena ulja bila su visoke kvalitete s obzirom na osnovne parametre kvalitete ulja, a najbolje iskorištenje procesa dobiveno je prešanjam uz prethodno kondicioniranje sjemena. Kultivar i način proizvodnje imaju statistički visoko značajan utjecaj na udio bioaktivnih komponenata. Sorta ROBUST ima najveće udjele pigmenata i najviši indeks boje. Udio pigmenata, indeks boje kao i udio ukupnih polifenola značajno je veći kod ulja proizvedenim prešanjem uz prethodno kondicioniranje. Najzastupljeniji polifenolni spoj u svim uzorcima analiziranih ulja uljane repice je kanolol. Udio ukupnih tokoferola veći je u uzorcima ulja proizvedenim ekstrakcijom i prešanjem uz kondicioniranje nego u uljima proizvedenim hladnim prešanjem. Najzastupljeniji tokoferoli u svim analiziranim uzorcima su α – i γ – tokoferol. Povećana količina bioaktivnih komponenata u uljima proizvedenima prešanjem uz kondicioniranje rezultirala je višom antioksidacijskom aktivnosti tih ulja. Najbolju korelaciju sa antioksidacijskom aktivnosti pokazuju tokoferoli.

Abstract (english)

The influence of cultivars and different laboratory processes of rapeseed oil production on the bioactive compounds were investigated. Rapeseed samples were grown at the experimental field of the Faculty of Agriculture. Laboratory extraction of oil samples was carried out by pressing the untreated and pre-conditioned rapeseed and by solvent extraction. From three investigated cultivars, the best quality based on oil and moisture content had the hybrid PR46W10. All produced oils were high quality based on basic quality parameters of oil. The pre-conditioning of the seeds increased the oil extraction yield. The cultivar and the way of production had statistical high influence on the amount of bioactive components. Oil samples produced from cultivar ROBUST had higher amount of pigments and the highest colour index. The colour index and the amount of pigment and polyphenolic compounds increased in oil produced by pressing of pre-conditioned seeds. Canolol is the dominant polyphenolic compound in all produced rapeseed oil samples. The tocopherols content is higher in oil samples produced by solvent extraction and by pressing of pre-conditioned seeds than in ones produced by cold pressing. The dominant tocopherols in all analysed samples are α – and γ – tocopherol. Elevated amounts of bioactive compounds of pre-conditioned pressed oil resulted in higher antioxidative activity. Tocopherols have the best correlation with antioxidant activity.

• Keywords: uljana repica; pigmenti; polifenoli; tokoferoli; antioksidacijska aktivnost
• Keywords (english): rapeseed oil; pigments; polyphenols; tocopherols; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:876883
• 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: 2017-05-30 12:14:39