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undergraduate thesis
Osnovni parametri kvalitete i sastav masnih kiselina uljane repice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:852354
Ivanov, Mia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Cite this document

Ivanov, M. (2016). Osnovni parametri kvalitete i sastav masnih kiselina uljane repice (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:852354

Ivanov, Mia. "Osnovni parametri kvalitete i sastav masnih kiselina uljane repice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:852354

Ivanov, Mia. "Osnovni parametri kvalitete i sastav masnih kiselina uljane repice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:852354

Ivanov, M. (2016). 'Osnovni parametri kvalitete i sastav masnih kiselina uljane repice', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:852354

Ivanov M. Osnovni parametri kvalitete i sastav masnih kiselina uljane repice [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:852354

M. Ivanov, "Osnovni parametri kvalitete i sastav masnih kiselina uljane repice", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:852354

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Metadata
TitleOsnovni parametri kvalitete i sastav masnih kiselina uljane repice
Title (english)The basic parameters of quality and fatty acid composition of rapeseed
AuthorMia Ivanov
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uljana repica, Brassica napus L., je značajna kultura u Hrvatskoj i proizvodi se na 71 228 hektara zemlje. Važno je poznavati kvalitetu sjemena i ulja pri formiranju cijene sjemena, ali i konačnog proizvoda. Zato je cilj ovog rada utvrditi kvalitetu sjemena, udio vode i ulja u sjemenu i sastav masnih kiselina sirovih ulja proizvedenih ekstrakcijom iz kultivara uljane repice. Rezultati istraživanja pokazali su kako sjeme sadrži oko 5% vode, a udio ulja je u rasponu od 44,34% do 50,69%. Ovi parametri upućuju da je sjeme vrlo dobre kvalitete. Najzastupljenija masna kiselina u svim uzorcima proizvedenih sirovih ulja bila je oleinska masna kiselina od 61,80% do 70,53%. Nakon nje su slijedile linolna masna kiselina prisutna u rasponu od 16,10% do 20,11%, te α-linolenska masna kiselina prisutna u udjelu od 6,82% do 9,46%. Omjer α-linolenske (ω3) i linolne (ω6) masne kiseline u analiziranom uljima je u rasponu od 1,95 do 3,45. Eruka masna kiselina je bila prisutna samo u 4 uzorka i to u vrijednostima nižim od 0,2%.
Abstract (english)
Rapeseed, Brassica napus L., is an important vegetable crop in Croatia and is being produced on 71,228 hectares of land. To form the prices of seeds and final products, it is important to know the quality of seed and oil. The main objective of this study is to determine the quality of seed, moisture content and oil content in seeds and fatty acid composition of crude oils produced by extraction from rapeseed. Research results have shown that the seed contains about 5% moisture and the oil content is in the range of 44.34% to 50.69%. These parameters indicate that the seed has very good quality. The most common fatty acid in all samples of produced crude oils was oleic fatty acid, present in the range of 61.80% to 70.53%. Thereafter followed, linoleic fatty acid present in the range of 16.10% to 20.11% and α-linolenic fatty acid present in the range of 6.82% to 9.46%. The ratio of α-linolenic (ω3) and linoleic (ω6) fatty acid in the analyzed oils is in the range of 1.95 to 3.45. Erucic fatty acid was present only in 4 samples, in values lower than 0.2%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:852354
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-21 12:45:47

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