Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Oil and Fat Technology

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Main research field

Oil and Fat technology

Specific research areas

food analysis, quality control

Techniques/methods

GC determination of fatty acid composition, GC MS determination of sterol content and composition, HPLC determination of phenol content and composition, HPLC determination of tocopherol content and composition, sensory analysis of olive oil and other vegetable oils, determination of antioxidative activity (DPPH), evaluation of oil oxidative stability (accelerated methods of oil deterioration), spectrophotometric determination of pigments, spectrophotometric detrmination of olive oil bitterness

Equipment

unit for oil solvent extraction, laboratory press, GC, HPLC, spectrophotometar

Technology keywords

  • Extraction
  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology
  • Food quality and safety
  • Food Microbiology/Toxicology/Quality Control

Services offered

  • Teaching and Training

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Industrial Engineering

Short summary (English)

The main focus of our team is to investigate how the production parameters influence the properties of nonrefined vegetable oils (particularly olive oil, rapeseed oil, lineseed oil and pumkin oil). We extend our interest on oxidative stability of sunflower, soybean and rapeseed oils in all steps of rafination. We also analyse fatty acid composition and bioactive compounds (tocopherols, sterols, polyphenols, squalene, carotenoids, chlorophylls) of nonrefined and refined oils, as well as bioactive compounds of grains (oilseeds and cereals). Gourmet oils are also the object of our interes- examination of enrichment od vegetable oils with natural antioxidants regarding oxidative stability and sensory profile. Key expertise of our research group is olive oil- production processes, storage conditions, legislative, chemical and sensoric properties of olive oil, nutritive values of olive oil. We did a lot at the field of characterization of domestic olive oils and determination of olive rippening index.

Short summary (Croatian)

Glavni cilj sadašnjih istraživanja je utjecaj različitih parametara proizvodnje na svojstva nerafiniranih ulja (osobito maslinovog, repičinog, lanenog i bučinog ulja). Istraživanja su se proširila i na ispitivanje parametara svake faze rafinacije na oksidacijsku stabilnost suncokretovog, sojinog i repičinog jestivog ulja. Određujemo i sastav masnih kiselina te sastav i udjel bioaktivnih komponenata (tokoferoli, steroli, fenoli, skvalen, karotenoidi, klorofili) nerafiniranih i rafiniranih ulja, kao i sastav i udjel bioaktivnih komponenata u sjemenu uljarica i žitarica. Ispitujemo i začinska ulja koja se proizvode dodavanjem prirodnih antioksidanasa (biljke, začini, drugi prirodni antioksidansi) u biljna ulja. Ispitujemo oksidacijsku stabilnost tih ulja i određujemo njihov senzorski profil. Uska specijalnost naše istraživačke grupe je maslinovo ulje-procesi proizvodnje, uvjeti skladištenja, zakonski propisi, kemijske i senzorske karakteristike, nutritivna vrijednost maslinovog ulja. Mnogo smo radili na karakterizaciji maslinovog ulja iz domaćih sorti maslina, kao i na određivanju indeksa zrelosti maslina na području Hrvatske.

Last update: 06.02.2013. 06:08:11

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