Utjecaj ubrzanog toplinskog tretmana na oksidacijsku stabilnost djevičanskog maslinovog ulja iz sorte oblica i levantinka

undergraduate thesis

• Title (english): Influence of rapid thermal treatment on oxidative stability of virgin olive oil from cultivars Oblica and Levantinka
• Author: Marija Topić
• 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: 2022-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Oksidacijska stabilnost djevičanskog maslinovog ulja vrlo je visoka zahvaljujući njegovom sastavu masnih kiselina i mnogim bioaktivnim komponentama koje djeluju kao izvrsni antioksidansi. Istraživanje novih tehnologija, poput ubrzanog toplinskog tretmana, primjenjuje se kako bi se potencijalno smanjilo vrijeme procesa miješenja i ubrzao proces proizvodnje što bi pozitivno utjecalo na kvalitetu i iskorištenje proizvodnje djevičanskog maslinovog ulja. Cilj ovog rada bio je istražiti utjecaj ubrzanog toplinskog tretmana na oksidacijsku stabilnost djevičanskog maslinovog ulja iz dvije autohtone sorte maslina. Ubrzani toplinski tretman proveo se kao predtretman fazi miješenja samljevenog maslinovog tijesta grijanjem ili hlađenjem kroz šest različitih temperatura. I sorta i proces tretiranja maslinovog tijesta prije faze miješenja imaju značajan utjecaj na oksidacijsku stabilnost. Djevičansko maslinovo ulje iz sorte levantinka pokazalo je bolju održivost nego djevičansko maslinovo ulje iz sorte oblica te je najbolja održivost djevičanskog maslinovog ulja iz sorte oblica zabilježena pri temperaturi tijesta od 15 °C, a iz sorte levantinka od 30 °C prije miješenja.

Abstract (english)

Oxidative stability of virgin olive oil is very high thanks to its fatty acid composition and many active biocomponents which are presented as very good antioxidants. Research of new technologies, like flash thermal treatment, is being applied to potentially reduce malaxation time and accelerate production process which would have a positive impact on quality and the yield production of virgin olive oil. The aim of this study was to determine the influence of flash thermal treatment on oxidative stability of virgin olive oil produced from 2 varieties. Flash thermal treatment was carried out as a pre-treatment to malaxation phase of the milled paste by heating or cooling it through 6 different temperatures. Cultivar and flash thermal treatment of olive paste before malaxation phase both have a significant influence on oxidative stability. Virgin olive oil from Levantinka showed higher stability then virgin olive oil from Oblica and, furthermore, the best oxidative stability of virgin olive oil from Oblica was detected at paste cooled to 15 °C and from Levantinka heated at 30 °C before malaxation.

• Keywords: djevičansko maslinovo ulje; miješenje; ubrzani toplinski tretman; diferencijalna
• Keywords (english): virgin olive oil; malaxation; flash thermal treatment; differential scanning calorimetry oxidative stability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:636074
• 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: 2024-04-10 12:55:29