Utjecaj ultrazvuka i pulsirajućeg električnog polja na sastav masnih kiselina hrvatskih djevičanskih maslinovih ulja

master's thesis

• Title (english): Influence of ultrasound and pulsed electric field on the fatty acid composition of Croatian virgin olive oils
• Author: Ana Svirčević
• Mentor: Dubravka Škevin (mentor)
• Mentor: Katarina Filipan (pomoć pri izradi, neposredni voditelj)
• Committee member: Mirjana Hruškar (predsjednik povjerenstva)
• Committee member: Klara Kraljić (član povjerenstva)
• Committee member: Zoran Herceg (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: 2024-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitan je utjecaj predtretmana miješenja ultrazvukom (UZV) i pulsirajućim električnim poljem (PEP) na sastav masnih kiselina djevičanskih maslinovih ulja (DMU) iz hrvatskih sorti. Predtretman UZV-om proveden je uz snagu ultrazvučne kupelji 256 - 640 W kroz 3 - 17 min, a za predtretman PEP-om korišteno je električno polje jačine 1 - 8 kV/cm kroz 18 - 30 s. Na predtretman UZV-om najotpornije su istarska bjelica i levantinka, a najosjetljivija oblica, dok su na predtretman PEP om najotpornije oblica i levantinka, a najosjetljivija istarska bjelica. Na sastav masnih kiselina sorta maslina ima statistički visoko signifikantan utjecaj (p ≤ 0,001), za razliku od vremena tretiranja koje nema utjecaj. Interakcija sorte i snage ultrazvučne kupelji te interakcija sorte i jakosti električnog polja imaju statistički visoko signifikantan utjecaj na većinu masnih kiselina te na ukupne višestrukonezasićene masne kiseline (PUFA).

Abstract (english)

This study investigates the influence of ultrasound (US) and pulsed electric field (PEF) pretreatment of malaxation on the fatty acid composition of virgin olive oils (VOO) from Croatian cultivars. The pretreatment of VOO was performed with US (256 - 640 W for 3 - 17 minutes) and PEF (1 - 8 kV/cm for 18 - 30 seconds). Istarska Bjelica and Levatinka are the most resistant to US pretreatment, while Oblica is the most sensitive. On the other hand, Oblica and Levatinka are the most resistant to PEF pretreatment, while Istarska Bjelica is the most sensitive. The olive variety has a statistically highly significant effect on fatty acid composition (p ≤ 0.001), while pretreatment time has no effect. The interaction between cultivar and US power and the interaction between cultivar and electric field strength have a statistically highly significant effect on most fatty acids and total polyunsaturated fatty acids (PUFA).

• Keywords: djevičansko maslinovo ulje; ultrazvuk; pulsirajuće električno polje; sastav masnih kiselina; hrvatske autohtone sorte
• Keywords (english): virgin olive oil; ultrasound; pulsed electric field; fatty acid composition; autochthonous Croatian cultivars
• Language: croatian
• URN:NBN: urn:nbn:hr:159:533707
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-10-25 09:56:36