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master's thesis
Utjecaj dodatka antioksidansa na održivost ulja sikavice
2021. urn:nbn:hr:109:796687
Tomljenović, Stjepana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Tomljenović, S. (2021). Utjecaj dodatka antioksidansa na održivost ulja sikavice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:796687

Tomljenović, Stjepana. "Utjecaj dodatka antioksidansa na održivost ulja sikavice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:796687

Tomljenović, Stjepana. "Utjecaj dodatka antioksidansa na održivost ulja sikavice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:796687

Tomljenović, S. (2021). 'Utjecaj dodatka antioksidansa na održivost ulja sikavice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:796687

Tomljenović S. Utjecaj dodatka antioksidansa na održivost ulja sikavice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:796687

S. Tomljenović, "Utjecaj dodatka antioksidansa na održivost ulja sikavice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:796687

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Metadata
TitleUtjecaj dodatka antioksidansa na održivost ulja sikavice
Title (english)Effect of Antioxidants on the Shelf Life of Milk Thistle Seed Oil
AuthorStjepana Tomljenović
MentorTihomir Moslavac (mentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2021-03-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sikavica (Silybum marianum L.) je dvogodišnja, zeljasta, krupna i razgranata biljka do 2 m visine. Sikavica je poznata po tvari silimarin koja povoljno djeluje na jetru, a nalazi se u sjemenkama. U ovom radu istraživana je održivost hladno prešanog ulja sikavice s dodatkom prirodnih antioksidanasa, umjetnog antioksidansa i sinergista, primjenom Schaal Oven testa pri 63 ᵒC tijekom četiri dana. Od antioksidanasa korišteni su: ekstrakti ružmarina (tip StabilEnhance i tip OxyLess CS), α-tokoferol, mješavina tokoferola, ekstrakt kadulje, eterično ulje (lavanda, slatki pelin, smilje, lovor, timijan i komorač), propil galat i sinergist limunska kiselina. Rezultati su pokazali da ekstrakt ružmarina (tip OxyLess CS 0,2 %) i ekstrakt ružmarina (tip OxyLess CS 0,2 %) sa sinergistom limunskom kiselinom (0,01 %) imaju najbolje antioksidacijsko djelovanje kod stabilizacije hladno prešanog ulja sikavice.
Abstract (english)
Milk thistle (Silybum marianum L.) is a biennial, herbaceous, tall and branched plant, which can grow up to 2 metres. It is known to contain silymarin, which is a substance that has a positive effect on the liver and it is found in the seeds of the plant. This is a research on the sustainability of milk thistle's cold pressed oil with the addition of natural antioxidants, artificial antioxidants and synergist. The method used for this research is the Schaal Oven test, which was applied for 4 days at 63°C. The antixodiants used were the rosemary extracts (StabilEnhance and Oxyless CS types), alpha tocopherol, mixed tocopherols, sage extract, essential oil (lavander, sweet wormwood, helichrysum, bay leaves, thyme), propyl gallate and a citric acid synergist. The results have shown that the rosemary extract of type Oxyless CS 0,2% and the rosemary extract of type Oxyless CS 0,2% with a citric acid synergist (0,02%) have the most prominent antioxidant effect on the cold pressed oil of milk thistle.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:796687
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-03-15 07:56:10