Istraživanje utjecaja različitih načina proizvodnje lanenog ulja dobivenog od sorte žutog lana na njegov sastav masnih kiselina i sterola

undergraduate thesis

• Title (english): Study on influence of linseed oil production obtained from variety of yellow linseed on his composition of fatty acids and sterols
• Author: Irena Švigir
• 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: 2013-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog završnog rada bio je istraživanje kako različiti načini proizvodnje lanenog ulja dobivenog od sorte žutog lana utječu na njegov sastav masnih kiselina i sterola. U radu su provedena ispitivanja na dva uzorka ulja od žutog lana sorte Oliwin, dobivena na dva različita načina, hladnim prešanjem i prešanjem uz kondicioniranje. Laneno ulje dobiveno od žutog lana može biti bogat izvor omega-3 ili omega-6 masnih kiselina što ovisi isključivo o sorti žutog lana od koje je laneno ulje proizvedeno. Sorta Oliwin pripada žutom lanu dobivenom križanjem sorti smeđeg lana pa mu je sukladno tome i kemijski sastav gotovo identičan smeđem lanu, a odlikuje se s vrlo visokim udjelom α-linolenske masne kiseline. Analize su pokazale da način proizvodnje lanenog ulja ima statistički značajan utjecaj na udio nekih masnih kiselina u lanenom ulju. Isto tako, način proizvodnje imao je statistički značajan utjecaj na udio pojedinih i ukupnih sterola u ispitivanim uzorcima lanenog ulja.

Abstract (english)

The purpose of this final work was to examine how different ways of production of linseed oil from yellow flax affecting its fatty acids and sterols. We carried out tests on two samples of oil from yellow flax cultivar Oliwin, produced in two different ways, by cold pressing and by pressing with conditioning. Linseed oil produced from yellow flax can be a rich source of omega-3 or omega-6 fatty acids, which depends exclusively on the varieties of yellow flax, from which linseed oil is produced. Cultivar Oliwin belongs to yellow varieties obtained by crossing the brown flax, so it has chemical composition nearly identical to brown flax, and is characterized by a very high share of α-linolenic fatty acid. Analyses have shown that the way of production of linseed oil has a statistically significant effect on the share of some fatty acids in linseed oil. Also, the way of production had a statistically significant effect on the share of individual and total sterols in the samples of linseed oil.

• Keywords: žuti lan; laneno ulje; kemijski sastav; omega-3 masne kiseline; steroli
• Keywords (english): yellow flax; linseed oil; chemical composition; omega-3 fatty acids; sterols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:735568
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 08:28:21