Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata

Cota, Ivana

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master's thesis

Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:803662

Cota, Ivana

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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APA 6th Edition

Cota, I. (2010). Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:803662

MLA 8th Edition

Cota, Ivana. "Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:803662

Chicago 17th Edition

Harvard

Cota, I. (2010). 'Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:803662

Vancouver

Cota I. Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:803662

IEEE

I. Cota, "Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:803662

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:803662

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Title	Utjecaj načina proizvodnje ulja uljane repice na sastav bioaktivnih komponenata
Title (english)	The impact of various ways of rapeseed oil production on the composition of bioactive components
Author	Ivana Cota
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	2010-12, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U svjetskoj proizvodnji ulja, repičino ulje nalazi se na trećem mjestu. Proizvodi se iz kvalitetnog sjemena repice, kombinacijom prešanja i ekstrakcije otapalima uz rafinaciju, ili samo prešanjem. Repičino ulje bogato je bioaktivnim komponentama na čiji udjel utječe odabrani način proizvodnje. U ovom radu provedeno je određivanje osnovnih parametara kvalitete pet kultivara repice od kojih je najbolja svojstva imao uzorak Oase RW4. Iz kultivara (hibrid PR46W10) koji se već nalazi na tržištu proizvedeni su uzorci ulja hladnim prešanjem i prešanjem uz prethodno kondicioniranje sjemena, te ekstrakcijom organskim otapalima uz dvije temperature procesa. Najbolje iskorištenje imao je proces prešanja s kondicioniranjem. Niti jedan od procesa proizvodnje nije negativno utjecao na kvalitetu proizvedenih ulja. Najviše klorofila bilo je u ulju iz kondicioniranog sjemena, a najviše karotenoida u ulju ekstrahiranom otapalom pri višoj temperaturi. Prešanje uz kondicioniranje sjemena daje ulje s najvišom antioksidacijskom aktivnošću, koja je rezultat najvećeg udjela ukupnih fenolnih sastojaka. Dominantan fenol je kanolol, specifičan fenolni spoj repičinog ulja.
Abstract (english)	Rapeseed oil ranks third place in global production of oils. It is produced from good quality rapeseed by the combination of pressing and solvent extraction, followed by refining or it is produced by mere pressing. The chosen way of production affects the bioactive compounds present in rapeseed oil. This work determined the basic quality parameters of five different seed varieties. The best quality had the Oase RW4 sample. The samples of oil were produced from hybrid PR46W10 in four ways: by cold pressing, by pressing previously conditioned seeds and by solvent extractions at two different temperatures. The pre-conditioning procedure had the best process utilization. None of the production procedures had negative effect on the quality of the produced oils. The largest portion of chlorophyll was found in oil produced by pressing the pre-conditioned seeds , while most carotenoids were present in oil produced by solvent extraction at higher temperature. Pressing with pre-conditioning provides oil with highest antioxidant activity, due to highest level of phenolics compounds. Dominant phenolic compound in rapeseed oil is canolol.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:803662
Study programme	Title: Food Technology; specializations in: Food Engineering Course: Food Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-08-28 08:21:59

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