Utjecaj ubrzanog toplinskog tretmana na aktivnost lipoksigenaze u maslinama sorti bjelica i levantinka

undergraduate thesis

• Title (english): Influence of flash thermal treatment on lipoxygenase activity in olives of Bjelica and Levantinka varieties
• Author: Mia Tokić
• 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: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Lipoksigenaza je važan endogeni enzim koji utječe na senzorske karakteristike djevičanskog maslinovog ulja. Cilj ovog rada bio je ispitati utjecaj ubrzanog toplinskog tretmana, kao predtretmana miješenja, na aktivnost enzima lipoksigenaze u tijestu maslina sorti bjelice i levantinke. Aktivnost lipoksigenaze je određena mjerenjem koncentracije hidroperoksida masne kiseline HPLC metodom. Pokazalo se da ubrzani toplinski tretman ne povećava aktivnost lipoksigenaze kod sorte bjelica, dok je lioksigenaza sorte levantinka svoju najveću aktivnost imala primjenom ubrzanog toplinskog tretmana pri 15 °C. Statistička obrada potvrdila je značajan utjecaj temperature i njene interakcije sa sortom i provedenim postupkom proizvodnje djevičanskog maslinovog ulja (s ili bez miješenja) na aktivnost lipoksigenaze.

Abstract (english)

Lipoxygenase is an important endogenous enzyme affecting virgin olive oil's sensory characteristics. The aim of this study was to examine the influence of flash thermal treatment, as a pre-treatment of the malaxation phase, on the activity of lipoxygenase enzyme in the dough of olives of the Bjelica and Levantinka varieties. Lipoxygenase activity was determined by measuring fatty acid hydroperoxide concentration using the HPLC method. It showed that flash thermal treatment does not increase lipoxygenase activity in the Bjelica variety while the lipoxygenase of the Levantinka variety had its highest activity at 15 °C. Statistical analysis confirmed the significant influence of temperature and its interaction with the variety and the virgin olive oil production process (with or without malaxation) on lipoxygenase activity.

• Keywords: djevičansko maslinovo ulje; lipoksigenaza; miješenje; ubrzani toplinski tretman; hrvatske sorte maslina
• Keywords (english): virgin olive oil; lipoxygenase; malaxation; flash thermal treatment; Croatian varieties of olives
• Language: croatian
• URN:NBN: urn:nbn:hr:159:096220
• 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: 2024-05-06 08:01:01