Title Hladna i topla ekstrakcija ulja heksanom iz pulpe i sjemenke ploda masline
Author Barbara Vuković
Mentor Olivera Koprivnjak (mentor)
Mentor Valerija Majetić Germek (komentor)
Committee member Dalibor Broznić (predsjednik povjerenstva)
Committee member Ivana Gobin (član povjerenstva)
Committee member Olivera Koprivnjak (član povjerenstva)
Granter University of Rijeka Faculty of Medicine (Department of Food Technology and Quality Control) Rijeka
Defense date and country 2017-09-20, Croatia
Scientific / art field, discipline and subdiscipline BIOTECHNICAL SCIENCES Food Technology
Abstract Osnovni cilj ovoga rada bio je usporediti učinkovitost primjene hladnog, odnosno toplog otapala (metoda Soxhlet) u ekstrakciji ulja iz suhe tvari tri vrste liofiliziranog biljnog materijala (maslinovo tijesto bez koštice, maslinovo tijesto s košticom, sjemenke masline sorte Leccino) te usporediti masene udjele fenolnih tvari i orto-difenola u tako dobivenim uljima te antioksidacijski kapacitet biljnog materijala. U radu je, uz kratki osvrt na laboratorijske metode ekstrakcije ulja, karakteristike masline sorte Leccino i određivanje antioksidacijskog kapaciteta DPPH metodom, opisana građa i sastav ploda masline, prerada maslina u ulje uz uklanjanje koštice te karakteristike fenolnih tvari ploda i ulja masline. U eksperimentalnom dijelu dokazano je da su hladna i topla ekstrakcija podjednako učinkovite u izdvajanju ulja iz liofiliziranih maslinovih tijesta, ali je primjena tople ekstrakcije učinkovitija kod izdvajanja ulja iz sjemenki. Između tijesta prerađenog s košticom i onog bez koštice utvrđene su statistički značajne razlike kod: a) udjela ulja (39 % u odnosu na 52 %), b) masenog udjela ukupnih fenola (8,62 mg/g u odnosu na 12,87 mg/g) te c) antioksidacijskog kapaciteta (IC50 6,33 mg/mL u odnosu na 3,56 mg/mL). Sjemenke su imale statistički značajno niži maseni udio ukupnih fenola (5,27 mg/g) te višestruko višu vrijednost IC50 (46,43 mg/mL) u odnosu na maslinova tijesta. Kod ulja dobivenih toplom ekstrakcijom iz sve tri vrste biljnog materijala (oba tijesta i sjemenka) utvrđene su statistički značajno više vrijednosti za: a) maseni udio ukupnih fenola (za 3 do 10 puta u odnosu na hladnu ekstrakciju), b) maseni udio orto-difenola (za 9 puta u odnosu na hladnu ekstrakciju). Rezultati potvrđuju prethodna saznanja da se uklanjanjem koštice smanjuje negativni utjecaj peroksidaza iz sjemenki na fenolne tvari u tijestu i ulju, te upućuju na to da se primjenom tople ekstrakcije povećava topljivost fenolnih tvari iz biljnog materijala u ulju.
Abstract (english) The main aim of this study was to compare the efficiency of cold and hot solvent extraction (Soxhlet method) of oil from dry matter of three types of lyophilized plant material (olive paste without kernel, olive paste with kernel, olive seeds of Leccino cultivar) and to compare the mass fraction of phenolic compounds and ortho-diphenols in so obtained oils. Also, the antioxidant capacity of plant material was determined. A short description of the laboratory methods of oil extraction, characteristics of the olives of Leccino cultivar and the determination of antioxidant capacity by the DPPH method was given. Also, structure and composition of olive fruit, olive oil processing from de-stoned fruits and characteristics of the olive fruit and oil phenol compounds, were described. In the experimental part it was showed that cold and hot extraction were equally effective in extracting oils from lyophilized olive pastes, but the hot extraction was more efficient in the oil extraction from seeds. Between olive paste processed with and without kernel, statistically significant differences were determined for: a) oil content (39% vs. 52%), b) mass fraction of total phenols (8.62 mg/g vs. 12.87 mg / g) and c) antioxidant capacity (IC50 6.33 mg/mL vs. 3.56 mg/mL). Seeds had statistically significant lower total phenols mass fraction (5.27 mg/g) and multiple higher IC50 values (46.43 mg/mL) compared to olive pastes. In oils obtained by hot extraction from the all three plant materials (both olive pastes and seed), statistically significant higher values were determined for: a) total phenols mass fraction (3 to 10 fold in regard to cold extraction), b) the ortho-diphenol mass fraction (9 fold in regard to cold extraction). These results confirm previous knowledge, that removing olive kernel reduces the negative impact of seed peroxidase on the phenolic compounds in the olive paste and oil, as well as suggest that, hot oil extraction increases solubility of phenolic compounds from plant material in oil.
Keywords
ekstrakcija ulja
udio ulja
fenolne tvari
antioksidacijski kapacitet
Keywords (english)
oil extraction
oil content
phenolic compounds
antioxidant capacity
Language croatian
URN:NBN urn:nbn:hr:184:180921
Study programme Title: Study of Sanitary Engineering Study programme type: university Study level: graduate Academic / professional title: magistar/magistra sanitarnog inženjerstva (magistar/magistra sanitarnog inženjerstva)
Type of resource Text
File origin Born digital
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Terms of use
Repository Repository of the University of Rijeka, Faculty of Medicine
Created on 2018-03-20 07:56:32