Utjecaj ultrazvuka i hladnog prešanja na sastav tokoferola i tokotrienola u ulju sjemenki grožđa

master's thesis

• Title (english): Influence of ultrasound and cold pressing on the composition of tocopherol and tocotrienol in grape seed oil
• Author: Petra Roksandić
• Mentor: Natka Ćurko (mentor)
• Mentor: Filip Dujmić (pomoć pri izradi, neposredni voditelj)
• Committee member: Karin Kovačević-Ganić (predsjednik povjerenstva)
• Committee member: Filip Dujmić (član povjerenstva)
• Committee member: Mladen Brnčić (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: 2024-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj ultrazvučnog predtretmana sjemenki komine grožđa sorte Graševina na sastav tokoferola i tokotrienola te antioksidacijski kapacitet hladno prešanog ulja. Parametri ultrazvučnog predtretmana sjemenki komine grožđa uključili su primjenu frekvencije od 37 i 80 kHz tijekom 30 i 90 minuta. Koncentracija tokoferola i tokotrienola u ulju određena je primjenom tekućinske kromatografije ultra visoke djelotvornosti uz primjenu fluorescentnog detektora (UPLC-FLUO). Antioksidacijski kapacitet ulja određen je u lipofilnoj frakciji ulja L-ORAC metodom. Rezultati istraživanja pokazali su kako je primjena ultrazvučnog predtretmana rezultirala povećanjem koncentracije tokokromanola te povećanjem L-ORAC vrijednosti. Primjena ultrazvučnog predtretmana od 37 kHZ rezultirala je značajno višim koncentracijama ukupnih tokoromanola, tokoferola, tokotrienola i antioksidacijskog kapaciteta od predtretmana frekvencije 80 kHz (p < 0,05). Najviše koncentracije tokokromanola ekstrahirane su u ulju sjemenki predtretiranih ultrazvukom frekvencije 37 kHz tijekom 30 minuta (p < 0,05).

Abstract (english)

The aim of this study was to investigate the effect of ultrasonic pretreatment of Graševina grape pomace seeds on the composition of tocopherols and tocotrienols, as well as the antioxidant capacity of cold-pressed oil. Ultrasonic pretreatment was applied at frequencies of 37 and 80 kHz for 30 and 90 minutes. The concentration of tocopherols and tocotrienols in the grape seed oil was determined using ultra-high-performance liquid chromatography with fluorescence detection (UPLC-FLUO), while antioxidant capacity was determined using the L-ORAC method. The results showed that ultrasonic pretreatment increased the concentrations of tocochromanols and L-ORAC values. The application of ultrasonic pretreatment at a frequency of 37 kHz resulted in significantly higher concentrations of total tocochromanols, tocopherols, tocotrienols, and antioxidant capacity compared to pretreatment at a frequency of 80 kHz (p < 0.05). The highest concentrations of tocochromanols were obtained with ultrasound pretreatment of 37 kHz for 30 minutes (p < 0.05).

• Keywords: ulje sjemenki grožđa; tokoferoli; tokotrienoli; predtretman ultrazvukom; hladno prešanje
• Keywords (english): grape seed oil; tocopherols; tocotrienols; ultrasound pretreatment; cold pressing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:096194
• 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: 2024-10-16 10:38:12