Mogućnosti iskorištenja otpada iz industrije ulja

Otpad, odnosno nusproizvod koji zaostaje nakon hladnog prešanja uljarica naziva se pogača. Obzirom da sadrže zaostalo ulje, velike količine proteina, prehrambenih vlakana, minerale i druge bioaktivne spojeve, pogače su prepoznate kao vrijedna sirovina u proizvodnji visokovrijednih proizvoda ili kao hranjiv dodatak prehrani. U ovom radu provedena je kemijska analiza pogače buče i lana, prije i nakon biološke obrade u uvjetima uzgoja na čvrstim nosačima s gljivom bijelog truljenja, Trametes versicolor, i termofilnom gljivom, Humicola grisea. Udjeli suhe tvari, pepela, ukupnih i ekstraktibilnih proteina, masti, vlakana (NDF, ADF, ADL), ekstraktibilnih šećera, te ukupnog organskog ugljika određeni su u neobrađenim pogačama, te nakon 10 dana biološke obrade. Maseni udjeli pojedinačnih šećera su analizirani svakog dana uzgoja. Na temelju dobivenih rezultata zaključeno je da se prilikom obrade bučine pogače s Trametes versicolor značajno smanjuje udio masti i vlakana, dok prilikom obrade s Humicola grisea ne dolazi do tolike promjene u navedenim udjelima, ali se primjeduje porast udjela proteina. Kod obrade pogače lana s oba mikroorganizma, zabilježen je porast udjela proteina i ekstraktibilnih šećera, dok je udio vlakana i masti smanjen. Na temelju analize pojedinačnih šećera ustanovljeno je kako oba mikroorganizma imaju sposobnost razgradnje polisaharida, uz oslobađanje monosaharida i oligosaharida. The waste, or by-product that remains after the cold pressing of the oilseeds, is called oil cake. Due to the residual oil content, high amount of proteins, dietary fibers, minerals and other bioactive compounds, oil cakes are recognized as a valuable raw material in the production of high-value products, or as a nutritional dietary supplement. In this paper, pumpkin and flaxseed oil cakes were analysed, before and after fermentation with white rot fungus, Trametes versicolor, and thermophilic fungus, Humicola grisea, using solid state technology. Contents of dry matter, ash, total and extractable proteins, ether extract, fibers (NDF, ADF, ADL), extractable sugars, and total organic carbon were determined in untreated oil cakes and after 10 days of fermentation. Concentration of simple sugars was analyzed every day of cultivation. Based on the obtained results, it was concluded that after processing pumpkin oil cake with Trametes versicolor, contents of ether extract and fibers are significantly reduced, while processing with Humicola grisea does not have significant impact on those parameters, but causes an increase in protein content. After processing of flaxseed oil cake with either of the two microorganisms, an increase in the protein and extractable sugars content was observed, while contents of fibers and ether extract decreased. Based on the analysis of individual simple sugars, it was found that both microorganisms have the ability to break down polysaccharides, simultaneously releasing monosaccharides and oligosaccharides.