Sastav sirovog sojinog ulja proizvedenog iz novih kultivara

master's thesis

• Title (english): Composition of crude soybean oil produced from new cultivars
• Author: Nina Knezović
• 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: 2014-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Soja, latinskog naziva Glycine max (L.) Merrill, jedna je od najtraženijih biljnih kultura, čije se sjeme koristi kao izvor jestivih ulja i proteina. Cilj ovog rada bio je utvrditi utjecaj novih kultivara soje proizvedenih oplemenjivanjem na sastav sojinog ulja, odnosno na sastav masnih kiselina i udjel bioaktivnih spojeva, sterola i tokoferola. U radu su provedena ispitivanja na uzorcima sojinog ulja proizvedenog laboratorijskim postupkom ekstrakcije po Soxhletu. Kultivar je imao značajan utjecaj na osnovne parametre kvalitete sjemena, udjel pojedinačnih i ukupnih sterola, pojedinačnih i ukupnih tokoferola, udjel palmitinske, stearinske, oleinske, linolne, α-linolenske, arahinske i behenske masne kiseline te na omjere polinezasićenih masnih kiselina (PUFA) i ukupnih tokoferola, kao i na omjere PUFA i svakog pojedinačnog tokoferola. Najzastupljenija masna kiselina u svim uzorcima bila je linolna. Među sterolima, najveći udjel imao je β-sitosterol, a među tokoferolima γ-tokoferol. Ulja kultivara koji su prisutni na tržištu i ulja novih kultivara proizvedenih oplemenjivanjem razlikuju se u prosječnom sastavu masnih kiselina, sterola i tokoferola.

Abstract (english)

Soybean, Glycine max (L.) Merrill, is one of the most popular cultures used as a source of edible oil and protein. The aim of this study was to determine the influence of new cultivars developed by breeding on the composition of soybean oil, respectively on fatty acid composition and content of bioactive compounds such as sterols and tocopherols. Analysis were performed on crude soybean oil samples. Cultivar had a significant impact on the main parameters of seed quality, sterol content and composition, tocopherol content and composition of their isomers, fatty acids such as palmitic, stearic, oleic, linoleic, α-linolenic, arachidic and behenic and also on the ratio of polyunsaturated fatty acids (PUFA) and total tocopherols even the ratio PUFA and each isomer of tocopherols. The dominant fatty acid in all samples was linoleic. β-sitosterol was the domaninat sterol and γ-tocopherol dominant tocopherol of all analyzed oils. Oils produced from cultivars presented in the market and oils produced from new cultivars differed in fatty acids composition as well as the sterol and tocopherol content.

• Keywords: kultivari; sojino ulje; masne kiseline; steroli; tokoferoli
• Keywords (english): cultivar; soybean oil; fatty acids; sterols; tocopherols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:457348
• 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: 2017-05-02 11:32:12