master's thesis
The influence of microwave heating, antioxidants and storage on the oxidative stability of cold-pressed Camelina sativa oils

Martina Balentović (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj mikrovalnog zagrijavanja, antioksidanasa i skladištenja na oksidacijsku stabilnost hladno prešanog ulja podlanka (Camelina sativa L.)
AuthorMartina Balentović
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Mikrovalno zagrijavanje je široko primjenjivana metoda za pripremanje hrane. U ovom radu istraživan je utjecaj mikrovalnog zagrijavanja, antioksidanasa i skladištenja na oksidacijsku stabilnost hladno prešanog ulja podlanka (Camelina sativa L.). Ulje podlanka je zagrijavano u mikrovalnoj pećnici kod različite snage uređaja u vremenu pet minuta. Također, uzorci su zagrijavani u mikrovalnoj pećnici kod konstantne snage 300 W u različitom vremenskom periodu. Rezultati testa prikazani su vrijednostima peroksidnog broja nakon mikrovalnog zagrijavanja. Primjenom veće snage uređaja i duljeg vremena trajanja mikrovalnog zagrijavanja dolazi do većeg oksidacijskog kvarenja hladno prešanog ulja podlanka. Značajna efikasnost zaštite ulja podlanka od oksidacijskog kvarenja postignuta je dodatkom ekstrakta ružmarina Oxy´Less CS. Ulje podlanka je skladišteno na svjetlu pri sobnoj temperaturi i u hladnjaku (4 °C) tijekom 6 mjeseci uz dodatak antioksidanasa. Kao antioksidansi su korišteni:ekstrakt ružmarina Oxy'Less CS (0,2 %), ekstrakt zelenog čaja (0,2 %), ekstrakt nara (0,2 %) i propil galat (0,01 %). Skladištenjem hladno prešanog ulja podlanka na svjetlu i pri sobnoj temperaturi tijekom 6 mjeseci postepeno dolazi do porasta vrijednosti Pbr. Primjenom ekstrakta ružmarina Oxy´Less CS (0,2 %) najbolje se produžuje održivost ili stabilnost ulja podlanka, nakon 6 mjeseci skladištenja dobiven je niži Pbr. Skladištenjem ulja podlanka bez dodanog antioksidansa tijekom 6 mjeseci u hladnjaku (4 °C) došlo je do znatnog usporavanja oksidacijskog kvarenja.
Keywordsoil Camelina sativa oil antioxidants microwave heating oxidation stability oil storage
Parallel title (English)The influence of microwave heating, antioxidants and storage on the oxidative stability of cold-pressed Camelina sativa oils
Committee MembersAndrija Pozderović
Tihomir Moslavac
Vedran Slačanac
Jurislav Babić
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 date2014-12-16
Parallel abstract (English)
Microwave heating is a widely applied method of food preparation. In this study, influence of microwave heating, antioxidants and storage on oxidation stability of cold-pressed Camelina sativa oil was examined. Camelina sativa oil was heated in a microwave oven at different power settings, in time interval of 5 minutes. Samples were also heated in a microwave oven using at constant power setting of 300 W, in different time intervals. Test results are shown as a peroxide number value after microwave heating. With the application of higher power setting and longer duration of microwave heating, greater oxidative deterioration of cold pressed damage Camelina sativa oil is caused. Significant protection efficiency was achieved with the addition of rosemary extract Oxy´Less CS. Camelina sativa oil was stored in the at room temperature and in the cooler (4°C) during six months with addition of antioxidants Antioxidants used in this research were as follows: rosemary extract Oxy´Lss CS (0,2%), green tea extract (0,2%), pomegranate extract (0,2%) and propyl gallate (0,01%). Storage of cold-pressed Camelina sativa oil in the light and at the room temperature during six months causes gradual increase of peroxide number. With the application of rosemary extract OxyĹess CS (0,2%), best extension of sustainability or stability of Camelina sativa oil was acieved, after six months of storage lower peroxide number value was obtained. Storaging of Camelina sativa oil without added antioxidants during six months in cooler (°C) caused significant slowdown in oxidation deterioration.
Parallel keywords (Croatian)ulje Camelina sativa ulje antioksidansi mikrovalno zagrijavanje oksidacijska stabilnost skladištenje
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:409045
CommitterSanda Hasenay