Utjecaj ekstrakcije superkritičnim CO₂ na sastav masnih kiselina u ulju sjemenki grožđa

master's thesis

• Title (english): Impact of supercritical CO₂ extraction on the fatty acid composition in grape seed oil
• Author: Melita Petrić
• Mentor: Marina Tomašević (mentor)
• Committee member: Natka Ćurko (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 Technology and Analysis of Wine); Zagreb
• Defense date and country: 2023-07-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj parametara ekstrakcije ulja superkritičnim CO₂ (tlak 300 i 500 bara, temperatura 35, 45, 55 °C i protok CO₂ 15, 30, 45 g/min) u usporedbi s hladnim prešanjem na sastav masnih kiselina u ulju sjemenki grožđa sorte Graševina. Sastav masnih kiselina analiziran je GC-FID metodom prema ISO 5509:2000. Najzastupljenije masne kiseline u analiziranim uljima su linolna, oleinska te palmitinska kiselina. Hladno prešano ulje sadrži veći udio linolne, dok ulja ekstrahirana SC (supercritical) CO₂ sadrže veći udio oleinske i palmitinske kiseline. Od primijenjenih procesnih parametara SC CO₂ najznačajniji utjecaj na udio masnih kiselina su imali temperatura i protok CO₂. Također, istražen je i utjecaj skladištenja ulja sjemenki grožđa pri sobnoj (25 °C) i sniženoj temperaturi (4 °C) na stabilnost linolne kiseline te su dobiveni rezultati pokazali da se ulja mogu skladištiti i duže od 6 mjeseci jer nije došlo do značajnog smanjenja linolne kiseline.

Abstract (english)

The aim of this study was to investigate the influence of supercritical CO₂ extraction parameters (pressure at 300 and 500 bar, temperature at 35, 45, 55 °C, and CO₂ flow rate at 15, 30, 45 g/min) compared to cold pressing on the fatty acid composition of Graševina grape seed oil. The fatty acid composition was analyzed by GC-FID method according to ISO 5509:2000. The most abundant fatty acids in analyzed oils were linoleic, oleic acid and palmitic acids. Cold-pressed oil contained higher content of linoleic acid, while SC CO₂-extracted oils contained a higher ocntent of oleic and palmitic acids. Among applied SC CO₂ process parameters, temperature and CO₂ flow rate had the most significant influence on the content of fatty acids. Additionally, the influence of storage at room (25 °C) and reduced temperature (4 °C) on the stability of linoleic acid in extracted oils was investigated, and the results showed that the oils can be stored for longer period than 6 months because there was no significant reduction in linoleic acid content.

• Keywords: ulje sjemenki grožđa; sastav masnih kiselina; ekstrakcija superkritičnim CO₂; stabilnost tijekom skladištenja
• Keywords (english): grape seed oil; fatty acid composition; supercritical CO₂ extraction; stability during storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:144455
• 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: 2024-06-11 08:22:28