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master's thesis
Laboratorijska analiza maslinova ulja
diplomski rad
2017. urn:nbn:hr:167:073575
Dobra, Marin
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Dobra, M. (2017). Laboratorijska analiza maslinova ulja : diplomski rad (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:073575

Dobra, Marin. "Laboratorijska analiza maslinova ulja : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2017. https://urn.nsk.hr/urn:nbn:hr:167:073575

Dobra, Marin. "Laboratorijska analiza maslinova ulja : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2017. https://urn.nsk.hr/urn:nbn:hr:167:073575

Dobra, M. (2017). 'Laboratorijska analiza maslinova ulja : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 14 March 2023, https://urn.nsk.hr/urn:nbn:hr:167:073575

Dobra M. Laboratorijska analiza maslinova ulja : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2017 [cited 2023 March 14] Available at: https://urn.nsk.hr/urn:nbn:hr:167:073575

M. Dobra, "Laboratorijska analiza maslinova ulja : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:073575

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Metadata
TitleLaboratorijska analiza maslinova ulja : diplomski rad
Title (english)Laboratory analysis of olive oil : diploma thesis
AuthorMarin Dobra
MentorMiće Jakić (mentor)
Committee memberJelica Zelić (predsjednik povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
Committee memberMiće Jakić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Abstract
Maslinovo ulje se danas sve više koristi u svakodnevnoj prehrani, te predstavlja sinonim mediteranskog podneblja, a time i zdravog načina prehrane i stila života. U novije vrijeme sve je veća potražnja za maslinovim uljem što predstavlja veće zahtjeve i izazove za proizvođače. Maslinovo ulje bogato je nezasićenim masnim kiselinama, triacilglicerolima i negliceridima, a najcjenjenijim se smatra ekstra djevičansko maslinovo ulje. Cilj ovoga rada bio je provesti fizikalno-kemijsku analizu maslinovog ulja radi utvrđivanja njihove kategorije koje ovise o postupku proizvodnje, pakiranja, skladištenja te utjecaju abiotičkih faktora. U ovom istraživanju analize su provedene na pet uzorka maslinovog ulja s područja Splitsko dalmatinske županije. U svim analiziranim uzorcima određivane su slobodne masne kiseline (SMK) izražene kao oleinska kiselina, peroksidni broj (PB), jodni broj, saponifikacijski broj i spektrofotometrijsko ispitivanje u ultraljubičastom području (K – brojevi). Za pravilno provođenje senzorske (organoleptičke) analize, odnosno ocjenjivanja maslinovog ulja potrebno je sakupiti dovoljan broj stručnih ljudi – kušača, čija prosječna ocjena predstavlja relevantnu ocjenu ulja. Budući da to nije bilo moguće, senzorska analiza ispitivanih uzoraka ulja nije provedena.
Abstract (english)
Nowadays olive oil is increasingly used in regular nutrition, as a synonym ofMediterranean climate, and also a healthy lifestyle and diet. More recently, there is an increasing demand for olive oil, which represents greater demands and challenges for producers. Olive oil is rich in unsaturated fatty acids, triacylglycerols and non-glycerides, and the most appreciated type is the extra virgin olive oil. The aim of this thesis was to carry out a physical-chemical analysis of olive oil to determine their category depending on the process of production, packaging, storage and influence of abiotic factors. In this study, the analyzes were conducted on five samples of olive oil from the area of the Split-Dalmatian County.In all analyzed samplesfree fatty acids (SMKs) expressed as oleic acid, peroxide number (PB), iodine number, saponification number and spectrophotometric assay in ultraviolet area (K - numbers) were determined. For the proper conduct of sensory (organoleptic) analysis or evaluation of olive oil, a sufficient number of expert people - a taster, whose average rating represents a relevant oil rating - is needed. Since this was not possible, the sensory analysis of the examined oil samples was not carried out.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:073575
Study programmeTitle: Chemical Technology; specializations in: Materials, Environmental Protection, Mediteranean Cultures
Course: Materials
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka kemijskog inženjerstva (magistar/magistra inženjer/inženjerka kemijskog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
Created on2018-09-05 10:36:54