doctoral thesis
Characterisation of oils derived from dalmatian varieties of olives

Mladenka Šarolić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleKarakterizacija ulja dalmatinskih sorti maslina
AuthorMladenka Šarolić
Mentor(s)Mirko Gugić
Mate Bilić
Abstract
Ispitivanja ulja dalmatinskih sorti maslina Krvavice, Lastovke, Levantinke, Mašnjače i Oblice u ovom radu su vršene u cilju karakterizacije istih. Cilj ovog rada je izabran iz razloga što do sada ulja dalmatinskih sorti maslina nisu kompletno ispitana, a što je temelj karakterizacije. Karakterizacija je metodološki i analitički provedena na način da se utvrdi utjecaj sorte na pripadajuća ulja. Za potrebe karakterizacije dokazivan i određivan je kompletan kemijsko – fizikalni sastav i senzorska svojstva ovih ulja, te su se dobivene vrijednosti statistički obradile mjerama centralne tendencije i mjerama varijabiliteta, a prosječne vrijednosti dobivenih rezultata su uspoređene pomocu Tukeyevog testa signifikantne razlike. Radi objektivizacije analitičkih određivanja masnih kiselina, fenola, sterola, hlapljivih sastojaka, tokoferola, pigmenata, peroksidnog broja i senzorskih svojstava, sva ispitivanja su vršena paralelno s uljem introducirane talijanske sorte Leccino. Ulje sorte Leccino u ovom radu je izabrano kao test objektivizacije, jer je ulje ove sorte na tržištu do sada najviše ispitano, a ista je kod nas najzastupljenija introducirana sorta. Sva predviđena ispitivanja su se pokazala potpuno opravdana budući su potvrdila očekivanja da su ova ulja po mnogim parametrima kvalitete i biološke vrijednosti specifična tj. imaju vlastiti karakter. Također, ovim radom je u potpunosti postignut očekivani znanstveni doprinos jer se ova ulja preko znanstveno utvrđene karakterizacije po prvi puta mogu pozicionirati na tržištu potpuno zaštićena od bilo kakvih krivotvorina.
Keywordsoil olives virgin olive oil Dalmatian varieties of olives
Parallel title (English)Characterisation of oils derived from dalmatian varieties of olives
Committee MembersTihomir Moslavac (committee chairperson)
Mirko Gugić (committee member)
Mate Bilić (committee member)
Drago Šubarić (committee member)
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
UDK665
APPLIED SCIENCES. MEDICINE. TECHNOLOGY
Oils. Fats. Waxes. Adhesives. Gums. Resins
Study programme typeuniversity
Study levelpostgraduate
Study programmeFood Engineering
Academic title abbreviationdr. sc.
Genredoctoral thesis
Language Croatian
Defense date2014-04-04
Parallel abstract (English)
Investigation of oils obtained from Dalmatian varieties of olives Krvavica, Lastovka, Levantinka, Mašnjača and Oblica in this thesis were carried out for the purpose of their characterization. The aim of this study was chosen because Dalmatian varieties of olive oils have not been fully tested so far, which is the basis of the characterization.The characterization was conducted in such a methodological and analytical manner to determine the effect of genotype on the corresponding oil. The complete chemical-physical composition and sensory properties of the oil varieties were detected and determined for the purpose of characterization, and the values obtained were processed by statistical measures of central tendency and measures of variability, and then the average values of the results obtained were compared using the Tukey’s test of significant differences. Due to objectification of analytical determination of fatty acids, phenols, sterols, volatiles, tocopherols, pigments, peroxide value and sensory properties, all tests were carried out in comparison with the oil of the introduced Italian variety Leccino. Leccino variety oil was chosen in this thesis as a test of objectification, because this oil has been the most examined oil in the market so far, and the same is the most common introduced olive variety in Croatia. All the planned tests have proved to be fully justified since they have confirmed our expectations that these oil varieties will be specific considering quality parameters and biological value , i.e. they have their own specific features. Also, this thesis has fully achieved the expected scientific contribution because these oils, which are now scientifically determined through characterization, may be put on the market as totally protected from any forger.
Parallel keywords (Croatian)ulje maslina djevičansko maslinovo ulje sorte
Extent191 str.; 30 cm
Versionaccepted version
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Noteaccepted version
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:450916
CommitterSanda Hasenay