Utjecaj lipoksigenaze na senzorsku kvalitetu djevičanskog maslinovog ulja

undergraduate thesis

• Title (english): Effect of lipoxygenase on sensory quality of virgin olive oil
• Author: Adna Oraščanin
• Mentor: Klara Kraljić (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: 2021-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje ima iznimnu nutritivnu vrijednost i specifična senzorska svojstva. Neki od spojeva koji na to utječu su fenoli i hlapljive tvari. Nastajanje hlapljivih tvari posljedica je djelovanja endogenih enzima ploda masline na koje utječu vanjski čimbenici (poput temperature, klime, sorte, skladištenja, prerade). Ovaj pregledni rad opisuje endogene enzime ploda masline, prvenstveno lipoksigenazu, utjecaj raznih faktora na njihovu aktivnost te na sastav hlapljivih komponenti u ulju, čija količina i sastav izravno utječu na senzorska svojstva ulja. Najveći utjecaj na aktivnost lipoksigenaze ima sorta masline. Najaktivnija je u fazi intenzivnog tamnjenja ploda, a uvjeti skladištenja ploda nakon berbe također značajno utječu na taj enzim. Prilikom prerade potrebno je obratiti najveću pozornost na miješenje i njegove parametre, primjerice temperaturu. Pokazalo se da je za maksimalnu aktivnost lipoksigenaze najpogodnija temperatura miješenja u rasponu od 25 do 30°C.

Abstract (english)

Virgin olive oil has exceptional nutritional value and specific sensory properties. Some of the compounds that affect that are phenols and volatile compounds. Volatile substances are the result of the action of endogenous enzymes of the olive fruit which are influenced by external factors (such as temperature, climate, variety, storage, processing). This bachelor thesis describes the endogenous enzymes of the olive fruit, primarily lipoxygenase, the influence of various factors on their activity and on the composition of volatile components in the oil, ie on the sensory properties of the oil. The olive variety has the greatest influence on lipoxygenase activity. It is the most active in the phase of intensive tanning of the fruit and the storage conditions of the fruit after harvest also significantly affect this enzyme. During processing, it is necessary to pay the greatest attention to malaxation and its parameters, such as temperature. Malaxation temperatures in the range of 25 to 30°C have been shown to be the most suitable for maximum lipoxygenase activity.

• Keywords: djevičansko maslinovo ulje; enzimi ploda masline; hlapljive tvari; lipoksigenaza; senzorska svojstva
• Keywords (english): enzymes of olive fruit; lipoxygenase; virgin olive oil; volatile compounds; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:492658
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-09-28 08:46:05