Utjecaj ubrzanog toplinskog tretmana na oksidacijsku stabilnost djevičanskog maslinovog ulja iz sorte istarska bjelica i rosulja

undergraduate thesis

• Title (english): The effect of rapid thermal treatment on oxidative stability of virgin olive oil from cultivars Istarska bjelica and Rosulja
• Author: Luka Demo
• 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: 2022-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje ima izrazito visoku oksidacijsku stabilnost, što se može pripisati njegovom sastavu masnih kiselina i raznim biološki aktivnim tvarima koje djeluju kao antioksidansi. Primjena novih tehnologija, poput ubrzanog toplinskog tretmana, može potencijalno smanjiti vrijeme trajanja procesa miješenja i pospješiti kvalitetu proizvedenog ulja. Cilj ovog rada bio je istražiti utjecaj ubrzanog toplinskog tretmana na oksidacijsku stabilnost djevičanskog maslinovog ulja iz dvije autohtone istarske sorte istarska bjelica i rosulja primjenom DSC metode. U ovom istraživanju ubrzani toplinski tretman provodio se kao predtretman procesu mijebenja, grijanjem ili hlađenjem maslinovog tijesta pri 6 različitih temperatura. I sorta i predtretman maslinovog tijesta prije faze miješenja imaju značajan utjecaj na oksidacijsku stabilnost. Djevičansko maslinovo ulje iz sorte istarska bjelica pokazalo je generalno bolju oksidacijsku stabilnost nego djevičansko maslinovo ulje iz sorte rosulja. Najbolja održivost obje sorte zabilježena je pri temperaturi maslinovog tijesta od 40 ⁰C prije procesa miješenja.

Abstract (english)

Virgin olive oil has very high oxidative stability, which can be attributed to its composition of fatty acids and various biologically active substances that act as antioxidants. The application of new technologies, such as rapid thermal treatment, can potentially reduce the duration of the malaxation process and improve the quality of the produced oil. The aim of this work was to investigate the influence of rapid thermal treatment on the oxidative stability of virgin olive oil from two autochthonous Istrian cultivars, Istarska Bjelica and Rosulja, using the DSC method. In this research, the rapid thermal treatment was carried out as a pre-treatment to the malaxation process, by heating or cooling the olive dough at 6 different temperatures. Both the cultivar and the pre-treatment of the olive dough before the malaxation stage have a significant influence on the oxidative stability. Virgin olive oil from the Istarska bjelica cultivar showed generally better oxidative stability than virgin olive oil from the Rosulja cultivar. The best viability of both cultivars was recorded at a temperature of the olive dough of 40 ⁰C before the malaxation process.

• Keywords: djevičansko maslinovo ulje; ubrzani toplinski tretman; miješenje; oksidacijska stabilnost; diferencijalna motridbena kalorimetrija
• Keywords (english): virgin olive oil; rapid thermal treatment; malaxation; oxidative stability; differential scanning calorimetry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:711651
• 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: 2024-04-08 12:52:36