Utjecaj procesa proizvodnje na udjel policikličnih aromatskih uglijikovodika u bučinom ulju

master's thesis

• Title (english): Impact of manufacturing on the proportion of polycyclic aromatic hydrocarbons in pumpkin oil
• Author: Ana Plodinec
• Mentor: Sandra Balbino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2013-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu uspoređivani su udjeli policikličkih aromatskih ugljikovodika (PAH) u uzorcima nerafiniranog (5 uzoraka) i hladno prešanog bučinog ulja (5 uzoraka) s Izložbe bučinog ulja sjeverne Hrvatske 2012. godine. U navedenim uljima također se uspoređivao sastav masnih kiselina, udio slobodnih masnih kiselina i peroksidni broj. Određivanjem policikličkih aromatskih ugljikovodika DACC-HPLC metodom utvrđeno je da se njihova ukupna razina u hladno prešanim bučinim uljima i nerafiniranim bučinim uljima nije signifikantno razlikovala te su sva ulja zadovoljila granice propisane od strane domaćeg i stranog zakonodavstva. Udio slobodnih masnih kiselina i peroksidni broj u svim uzorcima su zadovoljili granice određene Pravilnikom (2012), što bi značilo da ni u jednom uzorku nije došlo do hidrolitičkih i oksidacijskih promjena. Sastav masnih kiselina je određen plinskom kromatografijom, a iz rezultata je vidljivo da svi uzorci sadrže najviše linolne kiseline, nakon čega slijedi oleinska, palmitinska i stearinska.

Abstract (english)

In this paper the share of polycyclic aromatic hydrocarbons (PAHs) in samples of unrefined (5 samples) and cold pressed pumpkin seed oil (5 samples) from Northern Croatian pumpkin seed oil exhibition for 2012th were compared. In these oils the content of free fatty acids, peroxide value and the fatty acid composition were also compared. Determination of polycyclic aromatic hydrocarbons determined by DACC-HPLC showed that their overall level in cold-pressed oils and unrefined pumpkin pumpkin oil is not significantly different, and all the oils met the limits prescribed by the domestic and foreign legislation. Proportion of free fatty acids and peroxide value in all samples met the limits of national Regulations (2012), which would mean that none of the samples did not show hydrolytic and oxidative changes. Fatty acid composition was determined by gas chromatography, and the results show that all the samples contained the highest share of linoleic acid, followed by oleic, palmitic and stearic.

• Keywords: bučino ulje; proces proizvodnje; policiklički aromatski ugljikovodici; DACC-HPLC metoda; sastav masnih kiselina.
• Keywords (english): pumpkin seed oil; the production process; polycyclic aromatic hydrocarbons; DACCHPLC method; the fatty acid composition.
• Language: croatian
• URN:NBN: urn:nbn:hr:159:613165
• 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: 2017-05-05 11:56:15