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master's thesis
Proizvodnja i stabilizacija hladno prešanog ulja šafranike
2018. urn:nbn:hr:109:926002
Vrban, Dino
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Vrban, D. (2018). Proizvodnja i stabilizacija hladno prešanog ulja šafranike (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:926002

Vrban, Dino. "Proizvodnja i stabilizacija hladno prešanog ulja šafranike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:926002

Vrban, Dino. "Proizvodnja i stabilizacija hladno prešanog ulja šafranike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:926002

Vrban, D. (2018). 'Proizvodnja i stabilizacija hladno prešanog ulja šafranike', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:926002

Vrban D. Proizvodnja i stabilizacija hladno prešanog ulja šafranike [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:926002

D. Vrban, "Proizvodnja i stabilizacija hladno prešanog ulja šafranike", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:926002

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Metadata
TitleProizvodnja i stabilizacija hladno prešanog ulja šafranike
Title (english)Production and Stabilization of Cold Pressed Safflower Oil
AuthorDino Vrban
MentorTihomir Moslavac (mentor)
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 country2018-10-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Šafranika (Chartamus tinctorus L.) je biljka sa dugom povijesti kultivacije koja ima sve veću primjenu u proizvodnji jestivih ulja. Ulje šafranike podložno je oksidacijskim promjenama koje utječu na njegovu nutritivnu vrijednost, kao i kemijska i senzorska svojstva. U ovom radu ispitivana je održivost hladno prešanog ulja šafranike uz dodatak antioksidanasa od kojih su korišteni ekstrakti maslinove komine: HPβ CD, RAMEB CD, NATIVE, EKSCIPIJENS** (HPβ CD), EKSCIPIJENS** (RAMEB CD) u koncentracijama 0,1 % i 0,3 %, te BHA (butil hidroksianisol) i PG (Propil galat) u koncentraciji 0,01 %. Test održivosti ulja šafranike proveden je testom ubrzane oksidacije ulja Schaal Oven testom na temperaturi 63 °C i Rancimat testom. Održivost ulja šafranike prikazana je peroksidnim brojem tijekom četiri dana provođenja Schaal Oven testa. Ispitivani antioksidansi pozitivno utječu na održivost ulja šafranike. Najveću učinkovitost na održivost ulja šafranike je pokazao PG u koncentraciji 0,01 % u odnosu na druge primjenjene antioksidanse. EKSCIPIJENS** (RAMEB CD) u koncentraciji od 0,3 % pokazao je slabiju zaštitu ulja u odnosu na druge ispitivane antioksidanse.
Abstract (english)
Safflower (Chartamus tinctorus L.) is a plant with a long history of cultivation that has been increasingly used in the production of edible oils. Of course, like any other vegetable oil, safflower oil is subject to oxidative changes that affect its nutritional value, as well as chemical and organoleptic properties. In this study we investigated the sustainability of cold-pressed safflower oil with the addition of antioxidants from which olive extracts were used: HPβ CD, RAMEB CD, NATIVE, EKSCIPIJENS ** (HPβ CD), EKSCIPIJENS ** (RAMEB CD) at concentrations of 0.1% and 0.3%, and BHA (butylhydroxyanisole) and PG (Propyl galate) at a concentration of 0.01%. Oil's sustainability test was performed by the accelerated oil oxidation test, Schaal-oven test, at a temperature of 63 ° C and the Rancimat test. The stability of safflower oil is shown by peroxide number during four days of Schaal-oven testing. Examined antioxidants positively affect the sustainability of safflower oil. The highest effectiveness of safflower oil sustainability was demonstrated by PG at a concentration of 0.01% compared to other antioxidants. EKSCIPIJENS ** (RAMEB CD) at a concentration of 0.3% showed lower oil protection than other tested antioxidants.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:926002
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 In copyright icon
Created on2018-10-10 09:14:33