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master's thesis
Utjecaj antioksidansa na oksidacijsku stabilnost ulja konoplje
2013. urn:nbn:hr:109:917220
Odak, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Odak, I. (2013). Utjecaj antioksidansa na oksidacijsku stabilnost ulja konoplje (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:917220

Odak, Ivana. "Utjecaj antioksidansa na oksidacijsku stabilnost ulja konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:917220

Odak, Ivana. "Utjecaj antioksidansa na oksidacijsku stabilnost ulja konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:917220

Odak, I. (2013). 'Utjecaj antioksidansa na oksidacijsku stabilnost ulja konoplje', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:917220

Odak I. Utjecaj antioksidansa na oksidacijsku stabilnost ulja konoplje [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:917220

I. Odak, "Utjecaj antioksidansa na oksidacijsku stabilnost ulja konoplje", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:917220

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Metadata
TitleUtjecaj antioksidansa na oksidacijsku stabilnost ulja konoplje
Title (english)Effect of Antioxidants on the Oxidative Stability of Hemp Oils
AuthorIvana Odak
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Oksidacija lipida je prepoznata kao glavni problem u jestivim uljima, ona uzrokuje promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu istražen je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina (OxyLess®.CS, OxyLess®.Clear, StabilEnhance®.OSR), ekstrakta zelenog čaja, ekstrakta nara u udjelima 0,1% i 0,2% i sintetskih PG i BHA (0,01%) na oksidacijsku stabilnost ulja konoplje. Oksidacijska stabilnost ulja, s i bez dodanog antioksidansa, istražena je primjenom Oven testa i Rancimat testa. Rezultati testa prikazani su kao vrijednost peroksidnog broja tijekom 4 dana trajanja testa te indukcijski period (IP). Ekstrakt ružmarina OxyLess®.CS ima veću efikasnost zaštite ulja konoplje od oksidacijskog kvarenja u odnosu na primjenu drugih ispitivanih antioksidanasa. Ekstrakt zelenog čaja i nara kod 0,1% pokazuje bolju zaštitu ulja od oksidacije u odnosu na 0,2%. Sintetski antioksidansi (PG, BHA) malo utječu na promjenu stabilnosti ulja konoplje, bolju zaštitu ulja pokazuje PG.
Abstract (english)
Lipid oxidation has been recognised as the major problem affecting edible oils, as it is the cause of important deteriorative changes in their chemical, sensory and nutritional properties. This study researched the influence of added natural antioxidants rosemary extract (OxyLess®.CS, OxyLess®.Clear, StabilEnhance®.OSR), extract green tea and extract pomegranate in dosage of 0.1% and 0.2% and synthetics PG and BHA (0.01%) on the oxidative stability of hemp oil. The oxidative stability of hemp oil, with and without added antioxidant, was evaluated using the Oven test and Rancimat test conditions. The results of test are expressed as peroxide number value within four days of the duration of the test and induction period (IP). Extract rosemary OxyLess®.CS has greater efficiency protection hemp oil from oxidative deterioration in relation to the application of other investigate antioxidants. Green tea extract and pomegranate at 0.1% shows better protect the oil from oxidation compared to 0.2%. Synthetics antioxidants (PG, BHA) slightly alter the stability of hemp oil, better protection of the oil shows PG.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:917220
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 15:52:00