magistrsko delo
Sana Trček (Author), Blaž Cigić (Reviewer), Rajko Vidrih (Mentor)

Abstract

Olje grozdnih pešk je stranski proizvod vinarske industrije in postaja vse bolj priljubljeno. V magistrskem delu smo raziskovali maščobnokislinsko sestavo, proste maščobne kisline, peroksidno število in antioksidacijski potencial olj grozdnih pešk. Analiziranih je bilo 23 vzorcev olj, šest olj je bilo pridelanih iz pešk belih sort grozdja, 11 olj iz pešk rdečih sort, medtem ko je bilo šest vzorcev olj neznane sorte, kupljenih na prostem trgu. Povprečne vrednosti prostih maščobnih kislin pri oljih iz pešk belih sort grozdja so znašale 1,01 %, pri rdečih 0,98 % in pri oljih neznanega izvora 0,28 %, pri čemer so bile vse izmerjene vrednosti pod 2 % prostih maščobnih kislin (kot oleinska). Povprečne vrednosti peroksidnega števila so bile nad priporočeno vrednostjo 7 mmol/kg. Olja iz pešk belih groznih sort so imela v povprečju peroksidno število 56,8 mmol O2/kg, olja rdečih 59,31 mmol O2/kg in olja grozdnih pešk neznanih sort 18,78 mmol O2/kg. Olja vsebujejo od 62,7 do 71,9 % polinenasičenih maščobnih kislin (PUFA), od 16,2 do 26,3 % mononenasičenih maščobnih kislin (MUFA) ter od 11 do 11,9 % nasičenih maščobnih kislin (SFA). Pomembne razlike med proučevanimi skupinami olj so bile ugotovljene za linolno in oleinsko kislino, za PUFA, MUFA in SFA. Linolna kislina je prevladujoča maščobna kislina, sledita pa ji oleinska in palmitinska kislina. Preučevana olja vsebujejo tudi manjše količine palmitinske kisline in alfa linolenske kisline, v obeh primerih do 0,5 %.

Keywords

grozdje;olje grozdnih pešk;maščobnokislinska sestava;antioksidacijski potencial;peroksidno število;kislinsko število;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [S. Trček]
UDC: 664.34:663.26:543.635.3:641.1
COBISS: 124422147 Link will open in a new window
Views: 13
Downloads: 6
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Other data

Secondary language: English
Secondary title: Quality parameters of grape seed oils
Secondary abstract: Grape seed oil is a byproduct from wine industry and is becoming increasingly popular. In this master thesis we investigated fatty acid composition, free fatty acid, peroxide value and antioxidative potential of grape seed oils. Alltogether, 23 samples of grape seed oil were analysed, of which 6 were produced from white grape varieties, 11 were produced from red grape varieties while 6 oil samples were of unknown variety and were bought on market. The average content off free fatty acids in oils of white varieties amounted to 1.01 %, for 0.98 % for red varieties and 0.28 % oils of unknown origin, all values were below recommended treshold od 2%. The average peroxide values were above recommended value 7 mmol/kg, 56.8 for white, 59.31 for red and 18,78 for oils of unknown variety. Oils contain from 62.7 to 71,9 % polyunsaturated fatty acids (PUFA), from 16.2 to 26.3 % monounsatured fatty acids (MUFA) and from 11 to 11.9 % saturated fatty acids (SFA). Significant differences between studied oil groups were found for linolic and oleic acid, for PUFA, MUFA and SFA. Linoleic acid was the main fatty acid followed by oleic and palmitic acid. Studied oils also contain minor amounts of palmitic acid, alpha linolenic acid content of both amounts to 0,5%.
Secondary keywords: grapes;grape seed oil;fatty acid composition;antioxidative potential;peroxide value;acid value;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: 1 spletni vir (1 datoteka PDF (IX, 49 str.))
ID: 16662108