Utjecaj uvjeta prerade koštica buče cucurbita pepo l. na bioaktivne sastojke i održivost ulja

doctoral thesis

• Title (english): The influence of processing conditons of pumpkin cucurbita pepo l. Seed on bioactive compounds and oil stability
• Author: Sandra Neđeral; MBZ: 249936
• Mentor: Desanka Rade (mentor); MBZ: 39551
• Committee member: Dubravka Štrucelj (predsjednik povjerenstva); MBZ: 48402
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2008-02-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 665 - Oils. Fats. Waxes. Adhesives. Gums. Resins

Abstract

Istraživan je utjecaj godine uzgoja i uvjeta prerade bučinih koštica (beskorke i obične) i miješanja bučinih ulja s rafiniranim uljima na njegovu kvalitetu i održivost. Uvjeti prerade nisu jednako utjecali na sve sastojke, ali je održivost bila najbolja u uljima iz termički obrađenih koštica. Udjel i sastav nekih spojeva razlikovao se i s obzirom na vrstu koštice i godinu uzgoja. Dodatak rafiniranih ulja utjecao je na održivost bučinog ulja, a već 2% ovih ulja moguće je identificirati putem sastava sterola.

Abstract (english)

The influence of crop season and processing conditions of pumpkin seeds (naked and husk) and mixture of pumpkin seed oils with refined oils on its quality and oxidative stability was investigated. Processing conditions didn't show the same influence on every ingredient, whereas oxidative stability was the highest in oils from thermally processed seeds. Content and composition of some compounds differed depending of the seed type and crop season. Addition of refined oils influenced the stability of pumpkin seed oil, while even 2% of these oils were identified by means of sterol composition.

• Keywords: bučino ulje; bioaktivni sastojci; održivost; patvorenje; prešanje; sastav masnih kiselina
• Keywords (english): adulteration; bioactive compounds; fatty acid composition; oxidative stability; pressing; pumpkin seed oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:731447
• Promotion: 2008-09-28
• Study programme: Title: Postgraduate PhD Study in Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-14 10:35:29