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master's thesis
Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja
2019. urn:nbn:hr:109:543059
Kovačić, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Kovačić, M. (2019). Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:543059

Kovačić, Marija. "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:543059

Kovačić, Marija. "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:543059

Kovačić, M. (2019). 'Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:543059

Kovačić M. Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:543059

M. Kovačić, "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:543059

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TitleUtjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja
Title (english)The Effect of Antioxidants on the Stabilization of the Mixture of Hazelnut Oil and Linseed Oil
AuthorMarija Kovačić
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 country2019-02-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom istraživanju određivana je oksidacijska stabilnost mješavine hladno prešanog lješnjakovog ulja i lanenog ulja u omjeru 50 : 50 sa i bez dodataka prirodnih i sintetskih antioksidanasa te sinergista. Primjenom standardnih metoda, određeni su parametri kvalitete ulja (peroksidni broj, slobodne masne kiseline). Antioksidansi koji su korišteni u ovom radu su ekstrakti nara, ružmarina i kadulje, eterično ulje konopljike, lavande, slatkog pelina, divlje mrkve, smilja, propil galat i mješavina tokoferola te sinergist limunska kiselina. Oksidacijska stabilnost ulja ispitivana je primjenom Oven testa. Rezultati ispitivanja prikazani su vrijednostima peroksidog broja tijekom 4 dana trajanja testa. Primjena ekstrakta ružmarina pokazala je bolju zaštitu mješavine ulja od oksidacije u odnosu na ekstrakt kadulje i nara. Dodatkom eteričnog ulja smilja i lavande postignuta je veća zaštita mješavine hladno prešanog lješnjakovog ulja i lanenog ulja prema oksidacijskom kvarenju. Dodatkom sinergista limunske kiseline, prirodnom antioksidansu ekstraktu ružmarina ostvarena je najveća zaštita mješavine ulja od oksidacijskog kvarenja.
Abstract (english)
In this research was determined oxidation stability of mixture consisted of cold-pressed oil of hazelnut and linseed oil in ratio 50 : 50, with and without natural and synthetic antioxidants and synergists. Using standard methods it was defined oil quality parameter (peroxide number, free fatty acids). Antioxidants that were used in this research are: pomegranate extract, rosmary and sage extract, essential oils of hemp, lavander, sweet wormwood, wild carrot, immortelle, propyl galate, tocopherol mix and syinergistic citric acid. Oil oxidation stability was tested using Oven test. The results of testing are shown in peroxide number value during the 4 days of testing. Use of rosmary extract showed better protection of oil mixture from oxidation in comparison with pomegranate and sage extract. By adding essential oil of immortelle and lavander it was achieved greater protection of mixture consisted of cold-pressed oil of hazelnut and linseed to oxidation degradation. With the addition of synergistic citric acid to natural antioxidant rosemary extract, has been proven the highest protection against oil oxidation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:543059
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
Public notePomoć pri izradi: Daniela Paulik, tehnički suradnik
Created on2019-02-22 13:37:35