master's thesis
Impact of antioxidants and synergists on the oxidative stability of the produced cold-pressed hazelnut oil

Tea Ljiljanić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj antiokisidanasa i sinergista na oksidacijsku stabilnost proizvedenog hladno prešanog lješnjakovog ulja
AuthorTea Ljiljanić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Istarski duguljasti lješnjak, iz porodice Corylus avellana, je visokovrijedna namirnica koja sadrži oko 60 % masti, od toga najviše nezasićenih masnih kiselina kao što su oleinska (omega-9) i linolenska (omega-3), koje imaju pozitivan utjecaj na zdravlje. Osim toga, lješnjak je bogat i mineralima kao i vitaminima, koji imaju antioksidacijsko djelovanje. Postupkom prešanja jezgre lješnjaka proizvedena su tri proizvoda: sirovo ulje, uljni talog i pogača. Nakon postupka taloženja i filtriranja sirovog ulja dobiveno je hladno prešano lješnjakovo ulje. Tijekom postupka prešanja ispitan je utjecaj procesnih parametara: utjecaj temperature glave preše, veličine otvora glave preše i frekvencije elektromotora na iskorištenje ulja i osnovne parametre kvalitete hladno prešanog lješnjakovog ulja. Određena je oksidacijska stabilnost ulja, sa i bez dodanih antioksidanasa i sinergista, primjenom Oven testa čime je utvrđen utjecaj dodanih prirodnih i sintetskih antioksidanasa kao i utjecaj dodanih sinergista (limunska i askorbinska kiselina) na oksidacijsku stabilnost dobivenog ulja. Od prirodnih antioksidanasa korišteni su ekstrakt ružmarina (OxyLess®.CS), ekstrakt zelenog čaja i ekstrakt nara, u koncentracijama 0,1 % i 0,2 % te eterično ulje rtanjskog čaja u koncentraciji 0,05 %. Od sintetskih antioksidanasa koristio se propil galat u koncentraciji 0,01 %. Ispitivanjem je utvrđeno da procesni parametri hladnog prešanja utječu na iskorištenje lješnjakovog ulja. Dodatak navedenih antioksidanasa i sinergista u hladno prešano lješnjakovo ulje povećava stabilnost ulja. Ekstrakt ružmarina i eterično ulje rtanjskog čaja značajno povećavaju otpornost lješnjakovog ulja prema oksidacijskom kvarenju.
Keywordshazelnut pressing oil cold pressing antioxidants sinergists oxidative stability
Parallel title (English)Impact of antioxidants and synergists on the oxidative stability of the produced cold-pressed hazelnut oil
Committee MembersAndrija Pozderović (committee chairperson)
Tihomir Moslavac (committee member)
Vedran Slačanac (committee member)
Jurislav Babić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-07-13
Parallel abstract (English)
Istrian oblong hazelnut, Corylus avellana the family, is a highly valuable food which contains about 60% fat, of which the most unsaturated fatty acids such as oleic acid (omega-9 fatty acids) and linoleic (Omega-3 fatty acids), which have a positive effect health. In addition, the hazelnut is rich with minerals, and vitamins, which have antioxidant activity. The baling core hazelnut produced three products: crude oil, oil sludge and cake. After the process of settling and filtration of crude oil obtained is cold-pressed oil, hazelnut kernels. During the pressing process to investigate the impact of process parameters, namely the effect of temperature, the size of the opening of the head presses and frequency of electric motors on the utilization of oil and basic parameters of quality cold-pressed oil, apricot kernel. Certain oxidation stability of oil, with and without added antioxidants, using the oven test which determined the influence of the addition of natural and synthetic antioxidants, as well as the impact of the addition of the synergist (citric and ascorbic acid) to the oxidation stability of the oil obtained. As far as natural antioxidants are used rosemary extract (OxyLess®.CS), green tea extract and pomegranate extract, in concentrations of 0.1% and 0.2% and savory tea in a concentration of 0.05%. From synthetic antioxidants for oxidation stability test, using the propyl gallate at a concentration of 0.01%.
Parallel keywords (Croatian)lješnjak prešanje ulje hladno prešanje antioksidansi sinergisti oksidacijska stabilnost
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:118942
CommitterIvana Šuvak