Utjecaj procesa rafinacije na sastav i udio bioaktivnih komponenata ulja uljane repice

master's thesis

• Title (english): The influence of refining proces on content and proportion of rapessed oil bioactive compound
• Author: Vedran Lipar
• 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: 2012-02-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U proizvodnji jestivog ulja proces rafinacije ključan je za kvalitetu finalnog proizvoda. Rafinacijom se iz sirovog ulja uklanjaju nepoželjni spojevi, no može doći i do gubitka nekih nutritivno vrijednih sastojaka. Cilj ovoga rada bio je ispitati utjecaj pojedine faze procesa rafinacije na sastav masnih kiselina te na udio bioaktivnih komponenata ulja uljane repice. Proizvedeno ulje uljane repice je bilo visoke kvalitete prema pokazateljima osnovnih parametara kvalitete. Procesom rafinacije nije došlo do značajne promjene u sastavu masnih kiselina i nije došlo do formiranja trans izomera. Indeks boje značajno je smanjen te su uklonjeni gotovo svi pigmenti. No osim pigmenata, došlo je i do gubitka ostalih bioaktivnih komponenata. Udjel tokoferola se tek neznatno smanjio, dok je udio ukupnih polifenola smanjen čak 3,5 puta. Antioksidacijska aktivnost također se smanjila sa svakim korakom rafinacije. Karotenoidi, klorofili i polifenoli pokazuju vrlo visoku korelaciju sa antioksidacijskom aktivnošću.

Abstract (english)

Refining is the key process in edible oils production and is essential for the quality of final product. Oil refining provides elimination of undesirable compounds but it can also couse losses of some nutritionally valuable components. The aim of this study was to determine the influence of different stages of refining process on fatty acid composition and on bioactive compounds of rapeseed oil. Produced edible rapeseed oil was good quality according to basic quality parameters. Fatty acid composition was not significantly influenced by refining processes and there was no formation of trans fatty acids. Colour index was significantly reduced and almost all pigments were eliminated. Apart of pigments, results showed loss of other bioactive compounds. While the amount of tocopherols was only slightly reduced, total polyphenols decreased for 3,5 times in the refining process. Antioxidant activity also decreased by each step of refining process. Antioxidant activity showed good correlation with carotenoids, chlorophylls and total polyphenols.

• Keywords: ulje uljane repice; rafinacija; sastav masnih kiselina; bioaktivne komponente; antioksidacijska aktivnost.
• Keywords (english): antioxidant activity; bioactive compounds; fatty acid content; rapeseed oil; refining
• Language: croatian
• URN:NBN: urn:nbn:hr:159:396077
• 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: 2017-05-08 11:39:05