Odabir analitičke metode određivanja aktivnosti lipoksigenaze

undergraduate thesis

• Title (english): Selection of analytical method for Lipoxygenase activity determination
• Author: Iva Budimir
• 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: 2022-07-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fenoli i hlapljive tvari utječu na nutritivnu vrijednost i specifična senzorska svojstva djevičanskog maslinovog ulja. Njihovo nastajanje posljedica je djelovanja endogenih enzima. Iz tijesta maslina sorti levantinka, oblica, rosulja i istarska bijelica u tri roka berbe provedena je ekstrakcija enzima lipoksigenaze. Aktivnost lipoksigenaze određena je dvijema metodama, spektrofotometrijski na 234 nm te pomoću HPLC metode. Ispitivanim metodama utvrđeno je da postoji korelacija rezultata, ali su u HPLC metodi rezultati precizniji.

Abstract (english)

Phenols and volatile substances affect the nutritional value and specific sensory properties of virgin olive oil. They are formed by the action of endogenous enzymes. Lipoxygenase enzyme was extracted from the pulp of different olive types: levantinka, oblica, rosulja and istarska bjelica, in three harvest periods. Lipoxygenase activity was determined by two methods, UV spectrophotometry at 234 nm and using the HPLC method. It was established that there is a correlation of the results with the tested methods, but the results are more precise in the HPLC method.

• Keywords: djevičansko maslinovo ulje; senzorska svojstva; lipoksigenaza; spektrofotometrijske metode; HPLC metode
• Keywords (english): virgin olive oil; sensory properties; lipoxygenase; spectrophotometric methods; HPLC methods
• Language: croatian
• URN:NBN: urn:nbn:hr:159:244100
• 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: 2022-11-15 11:10:53