Sastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman

master's thesis

• Title (english): Tocopherol compostition of virgin olive oils produced with flash thermal treatment
• Author: Mateo Radić
• Mentor: Klara Kraljić (mentor)
• Mentor: Katarina Filipan (pomoć pri izradi, neposredni voditelj)
• Committee member: Dubravka Škevin (predsjednik povjerenstva)
• Committee member: Sandra Balbino (član povjerenstva)
• Committee member: Marko Obranović (član povjerenstva)
• 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: 2023-05-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje odlikuju specifična biološka, nutritivna i senzorska svojstva koja proizlaze iz karakterističnog kemijskog sastava. Antioksidansi prisutni u djevičanskom maslinovom ulju značajno doprinose oksidacijskoj stabilnosti ulja. Faze proizvodnje djevičanskog maslinovog ulja potrebno je optimirati kako bi se očuvali prisutni antioksidansi. Cilj ovoga rada je bio utvrditi utjecaj sorte i primjene ubrzanog toplinskog tretmana (kao predtretmana miješenju) na koncentraciju tokoferola djevičanskih maslinovih ulja proizvedenih od maslina autohtonih hrvatskih sorti (Oblica, Rosulja, Istarska bjelica, Levantinka). Tijesto masline, dobiveno mljevenjem i drobljenjem, podvrgnuto je postupku brzog hlađenja ili zagrijavanja na određene temperature (15, 20, 25, 30, 35 i 40 °C). Primjenom tekućinske kromatografije visoke djelotvornosti utvrđena je koncentracija tokoferola u uzorcima djevičanskih maslinovih ulja (73-273 mg/kg, koncentracija α-tokoferola). Istraživanje je pokazalo da sorta i način proizvodnje ulja imaju značajan utjecaj na koncentraciju tokoferola djevičanskih maslinovih ulja autohtonih hrvatskih sorti.

Abstract (english)

Virgin olive oil is characterized by specific biological, nutritional and sensorial properties resulting from its characteristic chemical composition. Antioxidants present in virgin olive oil are responsible for the long shelf life of oil. Production stages of virgin olive oil need to be optimized in order to preserve present antioxidants. The aim of this work was to determine influence of variety and flash thermal treatment (pre-treatment to malaxation) on the tocopherol content of virgin olive oils produced from autochthonous Croatian varieties (Oblica, Rosulja, Istarska bjelica, Levantinka). Olive paste, obtained by milling and crushing, is subjected to process of rapid cooling or heating to certain temperatures (15, 20, 25, 30, 35, 40 °C). Using high-performance liquid chromatography, concentration of tocopherols in samples of virgin olive oil was determined (73-273 mg/kg, for αtocopherol). Reasearch showed that variety and method of production have significant influence on tocopherol concentration of virgin olive oils made from autochthonous Croatian cultivars.

• Keywords: djevičansko maslinovo ulje; tokoferoli; ubrzani toplinski tretman; autohtone hrvatske sorte
• Keywords (english): virgin olive oil; tocopherols; flash thermal treatment; autochthonous Croatian cultivars
• Language: croatian
• URN:NBN: urn:nbn:hr:159:423253
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-05-14 09:31:07