undergraduate thesis
Vegetables oils of the oleic type

Marijana Mitrović (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleBiljna ulja oleinskog tipa
AuthorMarijana Mitrović
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Biljna ulja su trigliceridi, esteri masnih kiselina i alkohola glicerola, a sadrže i manje količine (1-2%) negliceridnih sastojaka. Dobivaju se iz raznih uljarica i uljarskih kultura. Biljna ulja sa još nekim drugim komponentama čine lipide, koje dijelimo na jednostavne, složene i derivate lipida. Najvažnija biljna ulja u pogledu oksidacijske stabilnosti su ulja oleinskog tipa, kod kojih dominira mononezasićena masna kiselina, (C18:1) sa dvostrukom vezom na devetom ugljikovom atomu. Suncokret je jedna od najznačajnijih sirovina za proizvodnju ulja, a visokooleinski hibridi spadaju pod biljna ulja oleinskog tipa. Druge značajne sirovine za proizvodnju ulja oleinskog tipa su uljana repica, badem itd. Svaka vrsta uljarica od kojih se dobivaju biljna ulja ima određene tehničko-tehnološke karakteristike, koje izravno utječu na kvalitetu i mogućnosti skladištenja sjemena, dok fizikalno-kemijske karakteristike ulja određuju kvalitetu i rok trajanja biljnih ulja. Tako primjerice, repičino ulje mora imati sadržaj eruka kiseline manji od 2% da bi bilo jestivo.
Keywordsvegetable oils oleic acid tehnical and technological characteristics physical and chemical characteistics
Parallel title (English)Vegetables oils of the oleic type
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2012-10-23
Parallel abstract (English)
Vegetable oils are triglycerides, esters of fatty acids and glycerol, but they also contain small amounts (1-2%) of nontriglicerid ingredients. They are obtained from various oilseed crops and oil cultures. Vegetable oil with some other components form lipids, which are divided into simple, complex and derivatives of lipids. The most important vegetable oils in terms of oxidative stability are oft he oleic type, in which the monounsaturated fatty acid, (C18:1) with double bond at the ninth carbon atom, dominates. Sunflower is one of the most important raw materials oil production, and high oleic hybrids fall under the type of oleic vegetable oils. Other important raw material for the production of oils of the oleic type are rapeseed, almond, etc. Each type of seeds that produce vegetable oil have certain technical and technological characteristics, which directly affect the quality and storage features of seeds, while the physical and chemical characteristics of oil determine the quality and shelf life of the oil. For example, rapeseed oil must have erucic acid content of less than 2% to be edible.
Parallel keywords (Croatian)biljna ulja oleinska kiselina tehničko-tehnološke karakteristike fizikalno-kemijske karakteristike
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:775083
CommitterIvana Šuvak