Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja

master's thesis

• Title (english): Influence of the variations in pressing temperature on the characteristics and quality of linseed oil
• Author: Đana Grčević
• 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: 2011-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja. Sjeme lana uzgojeno je na eksperimentalnom polju Agronomskog fakulteta u Zagrebu. Ulja su proizvedena procesom laboratorijskog prešanja sa hlađenjem glave preše, bez hlađenja i grijanja glave preše, te uz grijanje glave preše uz dvije temperature. S obzirom na osnovne parametre kvalitete ulja, sva proizvedena ulja bila su visoke kvalitete, a najbolje iskorištenje dobiveno je procesom prešanja uz grijanje glave preše pri temperaturi od 57 ˚C. Promjena temperature ima statistički visoko značajan utjecaj na udio bioaktivnih komponenata, dok na sastav masnih kiselina lanenog ulja nije utjecala. Indeks boje, te udjel klorofila i karotenoida najveći su kod ulja dobivenog prešanjem uz grijanje glave preše pri temperaturi od 57 ˚C. Najzastupljeniji lignan u svim uzorcima ulja bio je sekoizolaricirezinol, a najzastupljeniji fenolni spoj siringaldehid. Najveću antioksidacijsku aktivnost imalo je ulje dobiveno prešanjem uz grijanje glave preše pri temperaturi od 57 ˚C.

Abstract (english)

The purpose of this paper was to examine the influence of the variations in pressing temperature on the characteristics and quality of flaxseed oil. The flaxseed was grown on the experimental field of the Faculty of Agronomy in Zagreb. Oils were produced by laboratory pressing procedure with cooling of the press head, without cooling or heating of the press head, and with heating of the press head to two temperatures. Considering the basic parameters of oil quality, the obtained oils were of high quality where the best yield was obtained with heating of the press head to a temperature of 57 ˚C. The change of temperature has a statistically high impact on the share of bioactive components, while it did not affect the composition of fatty acids of flaxseed oil. The colour index and the share of chlorophyll and carotenoids are greatest with flaxseed oil obtained by pressing with heating of the press head to a temperature of 57 ˚C. The most abundant lignan in all oil samples was the secoisolariciresinol and the most abundant phenolic compound was syringaldehyde. The greatest antioxidant activity was provided by the linseed oil obtained by pressing with heating of the press head to a temperature of 57 ˚C.

• Keywords: lan; laneno ulje; hladno prešanje; temperatura
• Keywords (english): flaxseed; flaxseed oil; cold pressing; temperature
• Language: croatian
• URN:NBN: urn:nbn:hr:159:612421
• 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: 2017-06-01 09:14:24