Utjecaj načina proizvodnje na kvalitetu sojinog ulja

master's thesis

• Title (english): Effect of production method on the quality of soybean oil
• Author: Tanja Balać
• Mentor: Dubravka Škevin (mentor)
• 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: 2014-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi utjecaj načina proizvodnje na kvalitetu, oksidacijsku stabilnost i udjel bioaktivnih spojeva sojinog ulja. U radu su provedena ispitivanja na uzorcima sojinog ulja proizvedenog laboratorijskim postupkom na tri načina, hladnim prešanjem, prešanjem uz kondicioniranje te ekstrakcijom s heksanom. Iako je najveće iskorištenje procesa proizvodnje postignuto postupkom ekstrakcije s heksanom, kondicioniranje sjemena povećalo je iskorištenje za 16 % u odnosu na hladno prešano ulje. Sva proizvedena ulja bila su vrlo visoke kvalitete. Dominantna masna kiselina u svim uzorcima ulja je linolna kiselina, slijede je palmitinska, oleinska, α-linolenska i stearinska, no način proizvodnje značajano je utjecao samo na udio linolne, α-linolenske i behenske kiseline. Osim toga, način proizvodnje imao je značajan utjecaj i na udjel ukupnih karotenoida, fotometrijski indeks boje, udio fosfora te tokoferola. γ-tokoferol bio je najzastupljeniji izomerni oblik tokoferola u svim uzorcima. Najviši udio bioaktivnih spojeva detektiran je u ulju proizvedenom ekstrakcijom koje pokazuje i najvišu antioksidacijsku aktivnost.

Abstract (english)

The aim of this study was to determine the influence of oil production parameters on quality, oxidative stability and also content and composition of bioactive compounds of soybean oil. Soybean oil samples, analyzed in this study, were produced by pressing the untreated and pre-conditioned soybean and by solvent extraction. While the maximum yield of the oil production was obtained through extraction with hexane, the conditioning of the seed increased yield by 16% compared to the cold pressed oil. All the obtained oils were of high quality. The dominant fatty acid in all samples was linoleic followed by palmitic, oleic and linolenic acid and the extraction process had statistically significant impact only on the amount of linoleic, α-linolenic and behenic acid. Furthermore, the extraction process had a significant impact on share of total carotenoids, photometric color index, phosphorus and tocopherols. γ-tocopherol is the most abundant isomer form tocopherols in all samples. The highest amount of bioactive compounds was detected in crude oil obtained by extraction, which also had the highest antioxidant activity.

• Keywords: soja; proizvodnja ulja; kondicioniranje; kemijski sastav; antioksidacijska aktivnost
• Keywords (english): soybean; oil production; conditioning; chemical composition; antioxidant activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:862596
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-28 09:49:10