Utjecaj zagrijavanja maslinovog ulja na sadržaj polifenolnih tvari

master's thesis

• Title (english): Influence of heating olive oil on the polyphenolic content
• Author: Iva Marinac Anđić
• Mentor: Ana Mornar Turk (mentor)
• Committee member: Ana Mornar Turk (predsjednik povjerenstva)
• Committee member: Biljana Nigović (član povjerenstva)
• Committee member: Daniela Amidžić Klarić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; (Department of pharmaceutical analysis); Zagreb
• Defense date and country: 2016-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Maslinovo ulje je oduvijek bila važna namirnica u mediteranskoj prehrani te se takav način prehrane
povezuje s izrazito rijetkom pojavom koronarnih i malignih bolesti. Maslinovo ulje ima veliku
prehrambenu, preventivnu pa i terapeutsku vrijednost i stoga je iznimno važno ispitati njegovu kvalitetu
koja je usko povezana sa sadržajem polifenolnih tvari u ulju. Također, maslinovo ulje se koristi u različitim
postupcima pripreme hrane koji uključuju termičku obradu te je ispitivanje njegove stabilnosti pri
povišenim temperaturama također neophodno. Različite se analitičke tehnike koriste za određivanje
sadržaja ukupnih polifenola u maslinovim uljima, a uključuju dva osnovna koraka: ekstrakciju iz uzorka
maslinovog ulja i kvantifikaciju. U ovom radu ispitivane su dvije tehnike ekstrakcije, ekstrakcija tekućetekuće
(engl. Liquid-Liquid Extraction, LLE) i disperzivna ekstrakcija čvrstom fazom (engl. Dispersive
Solid Phase Extraction, dSPE), tj. QuEChERS (engl. Quick, Easy, Cheap, Effective, Rugged, Safe) tehnika.
Osim toga, mjerio se i sadržaj ukupnih polifenolnih tvari u ispitivanim maslinovim uljima prije i nakon
zagrijavanja na 50 ˚C. Rezultati su pokazali da je ekstrakcija tekuće-tekuće prigodnija za ekstrakciju
polifenolnih tvari iz maslinovog ulja zbog nešto većeg prinosa. Udio ukupnih polifenola postupno se
smanjivao s vremenom zagrijavanja.

Abstract (english)

Olive oil has always been important part of the Mediterranean diet, associated with an extremely rare
occurrence of coronary and malignant diseases. Olive oil has a great nutritive, preventive and therapeutic
value and therefore it is very important to examine its quality, which is closely associated with the total
polyphenolic content of the oil. Also, olive oil is used in a variety of procedures of food preparation, which
includes thermal treatment, and testing its stability at elevated temperatures is also necessary. Different
analytical techniques are used to determine the total polyphenolic content in olive oils, and they include two
basic steps: extraction from a sample of olive oil and quantification. In this study the two techniques for
extraction of polyphenolic compounds from olive oil were used, liquid-liquid extraction (LLE) and solid
phase dispersion extraction (DSPE), ie. QuEChERS (Quick, Easy, Cheap, Effective, Rugged, Safe)
technique. In addition, the total polyphenolic content was tested before and after heating olive oil samples at
50 °C. The results showed that the liquid-liquid extraction is more appropriate for extraction of
polyphenolic compounds because it showed slightly higher yields. Finally, the value of total polyphenolic
content gradually decreased with heating time.

• Keywords: maslinovo ulje; polifenoli; LLE; dSPE; QuEChERS; zagrijavanje
• Keywords (english): olive oil; polyphenols; LLE; DSPE; QuEChERS; heating
• Language: croatian
• URN:NBN: urn:nbn:hr:163:180482
• Study programme: Title: Pharmacy; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2016-11-29 16:17:25