master's thesis
Proizvodnja i stabilizacija hladno prešanog bučinog ulja

Barbara Škof (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleProizvodnja i stabilizacija hladno prešanog bučinog ulja
AuthorBarbara Škof
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Hladno prešana ulja su ulja koja se dobivaju hladnim prešanjem biljnih sjemenki sa pužnom prešom. U ovom radu istraživan je utjecaj procesnih parametara prešanja bučinih koštica na iskorištenje ulja. Također, ispitivan je dodatak prirodnih antioksidanasa ekstrakta ružmarina (Oxy’Less CS, Oxy’Less Clear, Stabil Enhance OSR), ekstrakta zelenog čaja, ekstrakta nara u udjelima od 0,1 % i 0,2 % na oksidacijsku stabilnost hladno prešanog bučinog ulja. Oksidacijska stabilnost ulja, sa i bez dodanog antioksidansa, ispitivana je primjenom Schaal Oven testa. Rezultati testa prikazani su kao vrijednost peroksidnog broja (mmol O2/kg) nakon određenog vremena držanja uzorka pri temperaturi 63 °C, odnosno tijekom četiri dana trajanja testa. Rezultati istraživanja pokazuju da temperatura zagrijavanja glave preše i frekvencija elektromotora utječu na iskorištenje hladno prešanog bučinog ulja. Veću antioksidacijsku aktivnost ima ekstrakt ružmarina Oxy’Less CS u odnosu na ekstrakt zelenog čaja i ekstrakt nara. Ispitivani prirodni antioksidansi dodani u udjelu 0,2 % efikasnije štite ova ulja od oksidacije u odnosu na dodatak udjela 0,1%. Stabil Enhance OSR (0,1 % i 0,2 %) pruža bolju zaštitu od oksidacije nego Oxy´Less Clear (0,1% i 0,2%). Ekstrakt nara (0,1 % i 0,2 %) ne pokazuje zaštitu bučinog ulja od oksidacijskog kvarenja.
Keywordsoil production of pumpkin seed oil oxidative stability natural antioxidants
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 date2014-12-19
Parallel abstract (English)
Cold pressed oils refer to oils that are extracted by cold pressing plant seed with a screw press. This study researched the influence of process parameters pressing pumpkin seeds to yield oil. Also examined the effect of natural antioxidants rosemary extract (Oxy’Less CS, Oxy’Less Clear, Stabil Enhance OSR), green tea extract, pomegranate extract, in dosage of 0.1% and 0.2%, on the oxidative stability of cold-pressed pumpkin seed oil. The oxidative stability of oil, with and without added antioxidant, was evaluated using the Schaal Oven test conditions. The results are expressed as peroxide number value (mmol O2/kg) after keeping the sample for a certain period of time at temperature of 63°C, that is, within four days of the duration of the test. The research results show that the temperature of heating head presses and frequency of electric motors also affect the yield of cold-pressed pumpkin seed oil. Higher antioxidant activity has rosemary extract Oxy’Less CS as compared to green tea extract and pomegranate extract. Tested natural antioxidants added in dosage of 0.2% protect these oils from oxidation more effectively than dosage of 0.1%. Stabil Enhance OSR (0.1% and 0.2%) provides better protection against oxidation than Oxy'Less Clear (0.1% and 0.2%). Pomegranate extract (0.1% and 0.2%) does not show protection pumpkin seed oil from oxidative deterioration.
Parallel keywords (Croatian)ulje proizvodnja bučinog ulja oksidacijska stabilnost prirodni antioksidansi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:302626
CommitterSanda Hasenay