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master's thesis
Određivanje hlapljivih spojeva ribljih ulja
2016. urn:nbn:hr:166:628606
Gujinović, Milana
University of Split
University of Split, Faculty of science
Department of Chemistry

Cite this document

Gujinović, M. (2016). Određivanje hlapljivih spojeva ribljih ulja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:628606

Gujinović, Milana. "Određivanje hlapljivih spojeva ribljih ulja." Master's thesis, University of Split, University of Split, Faculty of science, 2016. https://urn.nsk.hr/urn:nbn:hr:166:628606

Gujinović, Milana. "Određivanje hlapljivih spojeva ribljih ulja." Master's thesis, University of Split, University of Split, Faculty of science, 2016. https://urn.nsk.hr/urn:nbn:hr:166:628606

Gujinović, M. (2016). 'Određivanje hlapljivih spojeva ribljih ulja', Master's thesis, University of Split, University of Split, Faculty of science, accessed 25 May 2022, https://urn.nsk.hr/urn:nbn:hr:166:628606

Gujinović M. Određivanje hlapljivih spojeva ribljih ulja [Master's thesis]. Split: University of Split, University of Split, Faculty of science; 2016 [cited 2022 May 25] Available at: https://urn.nsk.hr/urn:nbn:hr:166:628606

M. Gujinović, "Određivanje hlapljivih spojeva ribljih ulja", Master's thesis, University of Split, University of Split, Faculty of science, Split, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:166:628606

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Metadata
TitleOdređivanje hlapljivih spojeva ribljih ulja
Title (english)Determination of volatile compounds of fish oils
AuthorMilana Gujinović
MentorIvica Ljubenkov (mentor)
Committee memberIvica Ljubenkov (predsjednik povjerenstva)
Committee memberBarbara Soldo (član povjerenstva)
GranterUniversity of Split
University of Split, Faculty of science
(Department of Chemistry)
Split
Defense date and country2016-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Riblja ulja oduvijek su bila veoma važna u ljudskoj prehrani zbog svojih nutritivnih vrijednosti i pozitivnih učinaka na ljudsko zdravlje. U ovom radu određivale su se hlapljive komponente sirovih, izbjeljenih i deodoriziranih ribljih ulja te njihovih destilata primjenom metode uzorkovanja temenjene na mikroekstrakciji na čvrstoj fazi (SPME) i analiziranih plinskom kromatografijom (GC). Ispitivani uzorci su: ulje iz otpada tune, ulje iz jetre tune, ulje srdele, ulje iz otpada srdele te ulje lubina i komarče. Postupak rafinacije pokazao se učinkovitim za ulja otpada tune, ulje jetre tune te ulje lubina i komarče. Ulje iz otpada srdele sadržavalo je najveće ukupne koncentracije hlapljivih komponenti kao što su etanol, pentanal, 4–metilpenten – 2–ol, dodekan, 1–tetradecen, tetradekan, E,Z– 2,6–nonadienal, E,E –2,4–dekadienal; dok ulje lubina i komarče pokazuje najniže ukupne koncentracije. Ulja dobivena od riba iz uzgoja (tuna, lubin i komarča) sadržavala su niže koncentracije hlapljivih komponenti. Nakon rafinacije koncentracije hlapljivih komponenti u ovim uljima su opadale. U uljima dobivenim od srdele i otpada srdele zabilježen je porast koncentracija hlapljivih komponenti vjerojatno uzrokovanih visokim temperaturama kojima je ulje izloženo tijekom postupka rafinacije. Sva ispitivana ulja sadržavaju visoku koncentraciju smjese pentadekana i 2,4–heptadienala.
Abstract (english)
Fish oil has always been very important in human diet because of its nutritional value and its positive effects on human health. In this thesis volatile components were determined in crude, bleached and deodorized fish oils and its destillate using the sampling method of the solid phase microextraction (SFME) and analyzed by gas chromatography (GC). Tested samples are: oil from tuna waste, liver oil tuna, sardines oil, oil from waste of sardines and oil of sea bass and sea bream. Refining process has proven to be effective for oils from waste of tuna, liver oil tuna, oil of sea bass and sea bream. Oil from waste of sardines contained the highest total concentration of volatile components such sa ethanol, pentanal, 4– methylpentene–2–ol, dodecane, 1–tetradecene, tetradecane, E,Z–2,6–nonadienal, E,E–2,4– dekadienal; while oil of sea bass and sea bream shows the lowest total concentration. Oils made from farmed fish (tuna, sea bass and sea bream) showed lower concentration of volatile components, after refining the concentration of volatile components in this oils are decreased. In the oils obtained from sardines and its waste it was recorded an increase in the concentration of volatile components, likely caused by the high temperature that the oil was exposed during the refining process. All tested oils contained a high concentration mixture of pentadecane and 2,4–heptadienal.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:628606
Study programmeTitle: Biology and Chemistry; specializations in: major in teaching
Course: major in teaching
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra edukacije biologije i kemije (magistar/magistra edukacije biologije i kemije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 14:54:22