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master's thesis
Praćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:839637
Bliznac, Marica
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for General and Inorganic Chemistry and Electroanalysis

Cite this document

Bliznac, M. (2013). Praćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:839637

Bliznac, Marica. "Praćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:839637

Bliznac, Marica. "Praćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:839637

Bliznac, M. (2013). 'Praćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:839637

Bliznac M. Praćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:839637

M. Bliznac, "Praćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:839637

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Metadata
TitlePraćenje degradacije biaktivnih komponenata tijekom zagrijavanja djevičanskog maslinovog ulja
Title (english)Monitoring of the degradation of bioactive compounds during the heating of virgin olive oil
AuthorMarica Bliznac
MentorDamir Iveković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for General and Inorganic Chemistry and Electroanalysis)
Zagreb
Defense date and country2013-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu su praćeni degradacijski procesi koji se odvijaju tijekom zagrijavanja djevičanskog maslinovog ulja pri 160 °C, a koji dovode do smanjenja udjela fenolnih spojeva, 𝛼-tokoferola, 𝛽-karotena, klorofila a i feofitina a, odnosno povećanja udjela konjugiranih diena i triena u ulju. Dinamika kojom se u ulju mijenjao udio fenolnih spojeva, 𝛼-tokoferola, 𝛽-karotena, klorofila a i feofitina a praćena je pomoću tekućinske kromatografije visoke učinkovitosti (HPLC), dok je udio konjugiranih diena i triena u degradiranom ulju određivan spektrometrijom u UV području. Provedena istraživanja pokazala su da na oksidativne procese koji se odvijaju tijekom termičke degradacije djevičanskog maslinovog ulja značajan utjecaj ima sadržaja 𝛼-tokoferola i 𝛽-karotena u ulju, dok utjecaj klorofila i feofitina na termički inducirane oksidacijske procese nije uočen.
Abstract (english)
In this work, the degradation processes that occur during the heating of virgin olive oil at 160 °C were studied. These processes lead to the decrease in the concentration of phenolic compounds, α-tocopherol, β-carotene, chlorophyll a and pheophytin a in oil, and simultaneous increase of the amount of conjugated dienes and trienes present in oil. The dynamics of the changes in the content of phenolic compounds, α-tocopherol, β-carotene, chlorophyll a and pheophytin a was monitored by high performance liquid chromatography (HPLC), while the amount of conjugated dienes and trienes in degraded oil was determined by UV spectrophotometry. Investigations described in this work have demonstrated that the content of α-tocopherol and β-carotene in oil has a great influence on the oxidative processes that occur during the thermal degradation of virgin olive oil. The influence of chlorophyll pigments on the thermally induced oxidation processes in virgin olive oil was not observed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:839637
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-05 12:26:44

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