Parametri kvalitete i oksidacijska stabilnost djevičanskih maslinovih ulja iz sorte Oblica

master's thesis

• Title (english): Quality parameters and oxidative stability of virgin olive oils of the Oblica variety
• Author: Sandra Crnko
• 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: 2012-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje ima visoku biološku vrijednost i blagotvoran utjecaj na ljudsko zdravlje, s obzirom na kemijski sastav. Cilj ovog rada bio je utvrditi kvalitetu i oksidacijsku stabilnost uzoraka djevičanskog maslinovog ulja sorte Oblica, koji su bili prikupljeni tijekom sezone 2010/2011. u Hrvatskoj. Ukupni polifenoli, flavonoidi i oksidacijska stabilnost izmjereni su u kemijskom laboratoriju različitim metodama, u svrhu određivanja antioksidacijskog kapaciteta. Parametri kvalitete uključuju mjerenje kiselosti, peroksidnog broja i K-vrijednosti, te je izmjeren udio pigmenata u ulju. Dobivene vrijednosti potvrdile su visoku kvalitetu uzoraka testiranih maslinovih ulja. Skoro svi uzorci svrstani su u kategoriju ekstra djevičanskog maslinovog ulja.

Abstract (english)

Virgin olive oil has high biological value and beneficial effect on human health, with regard to its composition. The aim of this work was to determine the quality and oxidative stability of virgin olive oil samples of the Oblica variety that were collected throughout the season of 2010/2011 in Croatia. Quality parameters included acidity, peroxide value, K-values and also the pigment content in oil was measured.Total polyphenols, flavonoids and oxidative stability were deterimined in chemical laboratory by different methods, regarding antioxidative capacity. The obtained values confirm the high quality of the tested olive oils. Almost all the samples are classified in the category of extra virgin olive oil.

• Keywords: kiselost; određivanje boje; polifenoli; flavonoidi; užeglost
• Keywords (english): acidity; color determination; polyphenols; flavonoids; rancidity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:771734
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-09 09:41:27