Određivanje svojstava sirovog ulja crnog kima

Mrmić, Lucija

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undergraduate thesis

Određivanje svojstava sirovog ulja crnog kima

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:895103

Mrmić, Lucija

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

Mrmić, L. (2018). Određivanje svojstava sirovog ulja crnog kima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:895103

MLA 8th Edition

Mrmić, Lucija. "Određivanje svojstava sirovog ulja crnog kima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:895103

Chicago 17th Edition

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Mrmić, L. (2018). 'Određivanje svojstava sirovog ulja crnog kima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:895103

Vancouver

Mrmić L. Određivanje svojstava sirovog ulja crnog kima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:895103

IEEE

L. Mrmić, "Određivanje svojstava sirovog ulja crnog kima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:895103

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:895103

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Title	Određivanje svojstava sirovog ulja crnog kima
Title (english)	Characteristics of crude oils from black cumin seeds
Author	Lucija Mrmić
Mentor	Klara Kraljić (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	2018-09-20, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Crni kim je jedna od biljnih vrsta čije sjemenke sadrže ulje bogato nezasićenim masnim kiselinama. Zbog njegovog sastava (prvenstveno sastava masnih kiselina, visokog udjela linolne i oleinske masne kiseline) te aktivnih komponenti kao što je timokinon, ulju crnog kima pripisuju se ljekovita svojstva što ga čini zanimljivim za daljnja istraživanja. Cilj rada je odrediti osnovne parametre kvalitete sjemena crnog kima uzgajanog u različitim geografskim podnebljima te odrediti sastav masnih kiselina proizvedenog sirovog ulja crnog kima. Za istraživanje korišteno je sjeme crnog kima uzgajano u Italiji, Egiptu, Turskoj, Iranu i Hrvatskoj. Sjeme crnog kima sadrži u prosjeku 8 % vode te 29 % ulja. Dominantna masna kiselina u ulju crnog kima je linolna masna kiselina, a u značajnim udjelima još su prisutne i oleinska, palmitinska, stearinska i eikosadienska masna kiselina. Zemlja uzgoja crnog kima značajno utječe na udjel ulja u sjemenu, ali i na njegov sastav.
Abstract (english)	Black cumin is one of the plant species whose seeds contain oil rich in unsaturated fatty acids. Because of its composition (primarily fatty acid composition, high amounts of linoleic and oleic fatty acids) and the active compounds such as thymokinone, black cumin oil is associated with healing properties making it interesting for further research. The aim of this paper was to determine the quality of black cumin seeds grown at various geographic areas and to determine and compare fatty acid composition of the crude oils produced from these seeds. Seeds grown in Italy, Egypt, Turkey, Iran and Croatia were analyzed. Black cumin seeds contain 8 % of moisture and 29 % of oil in average. The dominant fatty acid of produced oils was linoleic fatty acid, followed by oleic, palmitic, stearic and eicosadienoic fatty acid. Growing area of black cumin seeds significantly affects amount of oil and also composition of the oil in the seeds.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:895103
Study programme	Title: Food Technology Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
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	2018-10-04 08:56:57

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