Utjecaj lipoksigenaze na sastav hlapljivih tvari u maslinovom ulju autohtonih dalmatinskih sorti

doctoral thesis

• Title (english): Influence of lipoxygenase on the composition of volatile compounds in olive oils of autochthonous Dalmatian cultivars
• Author: Barbara Soldo
• Mentor: Maja Pavela-Vrančić (mentor); MBZ: 35251
• Mentor: Ivica Ljubenkov (mentor); MBZ: 185946
• Committee member: Boris Mildner (predsjednik povjerenstva)
• Committee member: Maja Pavela-Vrančić (član povjerenstva); MBZ: 35251
• Committee member: Ivica Ljubenkov (član povjerenstva); MBZ: 185946
• Committee member: Tihana Žanić Grubišić (član povjerenstva)
• Committee member: Jasmina Rokov Plavec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Science; (Department of Chemistry); Zagreb
• Defense date and country: 2016-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: NATURAL SCIENCES; Chemistry
• Universal decimal classification (UDC): 54 - Chemistry. Crystallography. Mineralogy

Abstract

Enzim lipoksigenaza (LOX) je dio lipoksigenaznog puta koji ima značajan utjecaj na sastav hlapljivih komponenti, kako u plodu masline tako i u ulju. U ovom radu ispitan je utjecaj stupnja zrelosti ploda na aktivnost LOX enzima u plodovima autohtonih dalmatinskih sorti maslina Oblica, Levantinka i Lastovka. Kako bi se aktivnost LOX enzima dovela u vezu sa sintezom poželjnih hlapljivih spojeva, istraživanje je obuhvatilo i sadržaj hlapljivih tvari u sortnim djevičanskim uljima. Također je analiziran sadržaj ukupnih fenolnih spojeva koji pridonose aromi djevičanskog ulja, a utječu na učinkovitost lipoksigenaze. Rezultati dobiveni ovim istraživanjem, omogućuju uvid u sortne karakteristike maslina i pripadajućeg maslinovog ulja, što ima poseban značaj u proizvodnji ulja poželjnih mirisnih svojstava i pridonosi definiranju bioraznolikosti autohtonih sorti.

Abstract (english)

Lipoxygenase (LOX) is a part of the lipoxygenase pathway, which has a substantial role regarding the composition of volatile compounds in olive fruit and olive oil. In this thesis LOX activity of Dalmatian autochthonous olive cultivars, namely Oblica, Levantinka and Lastovka, has been explored in response to the degree of olive fruit ripeness. The research included the analysis of volatile compounds in respective olive oils, with correlation to LOX activity. The total amount of phenolic compounds contributing to olive oil flavor has also been determined. The results of this study will give an insight into cultivar-dependent features of Dalmatian olive trees and associated olive oils. This is of importance regarding the production of olive oils displaying desirable flavor characteristics, and in defining olive tree autochthonous cultivar biodiversity.

• Keywords: djevičansko maslinovo ulje; fenolni spojevi; hlapljive tvari; lipoksigenaza; sorta; stupanj zrelosti plodova
• Keywords (english): virgine olive oil; phenolic compounds; volatile compounds; lipoxygenase; cultivar; olive fruit ripeness
• Language: croatian
• URN:NBN: urn:nbn:hr:217:750629
• Study programme: Title: Doctoral study in chemistry; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje prirodnih znanosti, polje kemija (doktor/doktorica znanosti, područje prirodnih znanosti, polje kemija)
• Type of resource: Text
• Extent: 139 str. ; 30 cm
• File origin: Born digital
• Access conditions: Open access; Embargo expiration date: 2018-06-20
• Created on: 2017-02-06 13:58:58