<p style="text-align: justify; ">Hladno presovano ulje semena uljane tikve je proizvod specifičan za Srbiju, za razliku od zemalja u regionu koje imaju dugu tradiciju proizvodnje devičanskog tikvinog ulja. Tokom postupka hladnog presovanja sirovogosušenog semena uljane tikve na pužnoj presi temperatura izdvojenog ulja ne prelazi 50 <sup>o</sup>C, što se odražava na fizičko-hemijske, nutritivne i senzorne karakteristike kao i na oksidativnu stabilnost i antioksidativni potencijal ovog ulja. U cilju što bolje karakterizacije ovog proizvoda na našem tržištu, ispitan je kvalitet hladno presovanog tikvinog ulja poreklom iz semena više različitih slobodnooplodnih sorti i F1 hibrida, golosemenih i uljanih tikvi sa ljuskom, koje uspevaju u našoj zemlji. Hladno presovano ulje semena tikve odlikuju specifične senzorne karakteristike: pored izuzetno blage arome, mirisa na sirovo seme tikve i ukusa koji podseća na meso tikve, ovo ulje se posebno izdvaja po boji koja je kod ispitivanog ulja bila svetlo-smedja do crvenkasta. Prema senzornim karakteristikama (naročito boji) izdvojili su se uzorci ulja poreklom iz semena austrijskih hibrida. Na osnovu sastava masnih kiselina ovo ulje pripada olinsko-linolnom tipu, što ga svrstava u nutritivno veoma vredna biljna ulja, čemu doprinosi i visok sadržaj gama-tokoferola, koji je dominantan u tikvinom ulju. Određivanje sastava i sadržaja sterola je posebno bilo značajno kada je u pitanju hladno presovano tikvino ulje s obzirom da nema literaturnih podataka na tu temu. U ispitivanim uzorcima su bili dominantni delta-7 steroli, a određen je i izuzetno visok sadržaj skvalena, koji ima veoma važnu biološku funkciju. Ispitivano ulje je posedovalo dobar antiradikalski potencijal, koji je bio u snažnoj linearnoj zavisnosti sa sadržajem fenolnih materija. Ulje dobijeno ekstrakcijom iz pogače, koja je zaostala nakon hladnog presovanja semena, posedovalo je veći antiradikalski potencijal u odnosu na hladno presovano što je rezultat sadržaja fenolnih materija u većem procentu i nešto nižeg sadržaja tokoferola u odnosu na hladno<br />presovano ulje.</p> / <p> Cold-pressed pumpkin oil is a product specific<br /> to Serbia, given that other countries in the<br /> region traditionally produce virgin pumpkin oil.<br /> In the process of cold pressing raw-dried<br /> pumpkin seeds by screw press, the<br /> temperature of extracted oil does not exceed<br /> 50oC, which affects physical, chemical,<br /> nutritional and sensory characteristics of this<br /> oil, as well as its oxidative stability and<br /> antiradical capacity.<br /> For the purpose of more precise<br /> characterization of this product in the domestic<br /> market, the quality of cold pressed oil from<br /> seeds of many free breeding varieties and F1<br /> hybrids – of both naked and husk seed<br /> pumpkins being grown in our country – was<br /> examined.<br /> Specific sensorial properties: light brown to<br /> reddish color, mild aroma, a smell similar to<br /> that of raw pumpkin seeds and a taste<br /> resembling that of pumpkin pulp are<br /> characteristic for this oil. As for sensory<br /> characteristics, the samples of oil from<br /> Austrian hybrid seeds, stood out. On the basis<br /> of fatty acid content, this oil belongs to the<br /> oleic-linoleic type, meaning it is a highly<br /> nutritional vegetable oil, which is also due to<br /> high levels of dominant gamma-tocopherol. Determination of the types and content of</p> <p> sterols was particularly important, given that<br /> there are no data specific to cold-pressed<br /> pumpkin oil in the literature. Delta-7 sterols are<br /> the most dominant sterols in examined oil<br /> samples and also very high content of<br /> squalene was found, which a compound with<br /> an important biological function is. The oil has<br /> an excellent antiradical capacity, showing a<br /> strong linear correlation with the amounts of<br /> phenolic compounds. Oil extracted from the<br /> cake, left over after the cold pressing of<br /> pumpkin seeds, had greater antiradical<br /> capacity than the samples of cold pressed oil,<br /> due to higher percentage of phenolic<br /> compounds and a slightly lower content of<br /> tocopherols compared to cold pressed oil.</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)76895 |
| Date | 09 February 2012 |
| Creators | Rabrenović Biljana |
| Contributors | Dimić Etelka, Đilas Sonja, Berenji Janoš |
| Publisher | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | English |
| Type | PhD thesis |
| Format | application/pdf |
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