Sastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman

undergraduate thesis

• Title (english): Fatty acid composition of virgin olive oils produced with flash thermal treatment
• Author: Ana Soldo
• 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: 2022-06-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje izuzetno je cijenjeno zbog visoke nutritivne vrijednosti ali i jedin-stvenih senzorskih karakteristika Visoka nutritivna vrijednost djevičanskog maslinovog ulja potječe primarno od njegovog sastava masnih kiselina te visokog udjela antioksidanasa, prven-stveno polifenola. Stoga je izrazito bitno proces proizvodnje djevičanskog maslinovog ulja vodi-ti kako bi se očuvala ili povećala njegova nutritivna vrijednost. Cilj ovog rada bio je odrediti utjecaj sorte i primjene ubrzanog toplinskog tretmana na sastav masnih kiselina. Ubrzani toplin-ski tretman proveden je kao predtretman procesu miješenja maslinova tijesta brzim hlađenjem ili zagrijavanjem na temperature od 15 do 40 °C. Sastav masnih kiselina značajno ovisi o sorti. Niži udio oleinske masne kiseline, a viši udio linolne masne kiseline karakterizira sorte oblicu i rosulju. Suprotne karakteristike, viši udio oleinske, a manji udio linolne masne kiseline, odlikuju sorte istarsku bjelicu i levantinku. Također, sam proces prerade djevičanskog maslinovog ulja ubrzanim toplinskim tretmanom utječe na sastav masnih kiselina.

Abstract (english)

Virgin olive oil is highly valued for its high nutritional value but also unique sensory characteristics. The high nutritional value of virgin olive oil originates primarily from its fatty acid composition and high content of antioxidants, primarily polyphenols. Therefore, it is extremely important to optimize production of virgin olive oil in order to preserve and/or increase its nutritional value. The aim of this study was to determine the influence of olive varieties and the application of flash thermal treatment on fatty acid composition. Flash thermal treatment was carried out as a pre-treatment in the process of malaxation of the paste by rapid cooling or heating at a temperature of 15 to 40 ° C. The composition of fatty acids is significantly affected by the variety of the olives. A lower proportion of oleic fatty acid and a higher proportion of linoleic fatty acid characterize Oblica and Rosulja varieties. Opposite characteristics, a higher proportion of oleic and a lower proportion of linoleic fatty acid, characterize the Istrarska bjelica and Levantinka. The flash thermal treatment affects the composition of fatty acids in the produced oils.

• Keywords: djevičansko maslinovo ulje; sastav masnih kiselina; ubrzani toplinski tretman; sorta
• Keywords (english): virgin olive oil; fatty acid composition; flashed thermal treatment; variety
• Language: croatian
• URN:NBN: urn:nbn:hr:159:602479
• 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: 2022-10-06 08:47:30