Utjecaj ultrazvuka na oksidacijsku stabilnost djevičanskog maslinovog ulja

undergraduate thesis

• Title (english): Effect of ultrasound on oxidative stability of virgin olive oil
• Author: Lucija Karamarko
• 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: 2023-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Inovativne tehnologije, u koje spada ultrazvuk (UZV), imaju potencijal rješavanja problema proizvodnje djevičanskog maslinovog ulja (DMU), kao što su gubici polifenola u vegetabilnoj vodi i komini te relativno nisko iskorištenje procesa. Prije eventualne primjene, potrebno je odrediti utjecaj UZV na svojstva DMU i to prvenstveno na njegovu oksidacijsku stabilnost. Stoga je cilj ovoga rada bio metodom diferencijalne motridbene kalorimetrije (DSC) odrediti indukcijske periode DMU proizvedenih konvencionalnom tehnologijom te uz primjenu UZV kao predtretman miješenju. Ispitivala su se DMU proizvedena iz 4 hrvatske autohtone sorte: istarska bjelica, rosulja, oblica i levantinka. Dobiveno je da sorta ima najveći utjecaj na oksidacijsku stabilnost, a unutar sorte vrijeme i snaga tretmana pokazuju značajan utjecaj.

Abstract (english)

Innovative technologies, such as ultrasound, have the potential to solve problems in the production of virgin olive oil (VOO) like losses of polyphenols in vegetative water and pomace and relatively low process utilization. Before possible application, it is necessary to determine the effect of ultrasound on the properties of VOO, primarily on its oxidation stability. Therefore, the aim of this work was to determine the induction periods of VOO produced by conventional technology and with the application of ultrasound as a pre-treatment to the malaxation process using the method of differential scanning calorimetry (DSC). VOO obtained from 4 Croatian autochthonous varieties were tested: Istarska Bjelica, Rosulja, Oblica and Levantinka. It was found that the variety has the greatest influence on the oxidation stability, and within the variety, the time and strength of the treatment show a significant influence.

• Keywords: djevičansko maslinovo ulje; oksidacijska stabilnost; ultrazvuk; diferencijalna
• Keywords (english): virgin olive oil; oxidative stability; ultrasound; differential scanning calorimetry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:486249
• 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: 2024-04-19 12:45:29