Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja

master's thesis

• Title (english): Effect of flash heat treatment on the volatile profile of virgin olive oil
• Author: Edina Smajić
• Mentor: Dubravka Škevin (mentor)
• Committee member: Sandra Balbino (predsjednik povjerenstva)
• Committee member: Marko Obranović (član povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (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: 2023-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aroma maslinovog ulja sastoji se od složene mješavine hlapljivih spojeva nastale iz višestruko nezasićenih masnih kiselina lipoksigenaznim putem. Sastav hlapljivih spojeva u maslinovom ulju ovisi o sorti, stupnju zrelosti plodova i uvjetima prerade. Cilj rada je istražiti utjecaj ubrzanog toplinskog tretmana kao predtretmana miješenju na sastav hlapljivih komponenata djevičanskog maslinovog ulja. Za potrebe istraživanja korištene su 4 autohtone hrvatske sorte maslina: istarska bjelica, oblica, rosulja i levantinka. Također, usporedilo se korištenje toplinskog tretmana i ubrzanog toplinskog tretmana kod sorte oblica, odnosno utjecaj odabranog tretmana na nastanak poželjnih (spojevi nastali lipoksigenaznim putem) i nepoželjnih (produkti oksidacije) spojeva te je na temelju rezultata predložen optimalni toplinski tretman.

Abstract (english)

The aroma of olive oil consists of a complex mixture of volatile compounds, formed from polyunsaturated fatty acids via lipoxygenase pathway. The composition of these volatile compounds in olive oil is subject to variation based on the olive variety, stage of fruit ripening, and processing conditions. The aim of this study is to investigate the impact of flash thermal treatment as a pre-treatment of the malaxation process on the volatile components of virgin olive oil. In order to conduct this research, four indigenous Croatian olive varieties, namely Istarska Bjelica, Oblica, Rosulja, and Levantinka, were employed. Furthermore, the application of thermal treatment and flash thermal treatment was analyzed in the Oblica variety. Specifically, the study examines the effects of these treatments on the formation of desirable (compounds produced by lipoxygenase) and undesirable (oxidation products) compounds, and based on the findings, recommends an optimal heat treatment.

• Keywords: djevičansko maslinovo ulje; ubrzani toplinski tretman; hlapljivi spojevi; lipoksigenazni put; oksidacija
• Keywords (english): virgin olive oil; flash thermal treatment; volatile compounds; lipoxygenase pathway; oxidation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:984480
• 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: 2024-05-23 11:52:57