master's thesis
The impact of location of olive grove and antioxidants on oxidative stability of olive oil type Oblica

Danijela Tolić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica
AuthorDanijela Tolić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Oksidacijsko kvarenje jedno je od glavnih problema tijekom proizvodnje, prerade i skladištenja maslinovog ulja. U ovom radu istraživan je utjecaj dodatka prirodnih antioksidanasa (ekstrakta zelenog čaja, ekstrakta maslinovog lista, ekstrakta nara, ekstrakta ružmarina tipa OxyLess CS, eteričnog ulja rtanjskog čaja) u udjelima 0,1%, 0,2% i 0,05% (eterično ulje rtanjskog čaja) na oksidacijsku stabilnost ili održivost ekstra djevičanskog maslinovog ulja dobivenog iz sorte Oblica, uzgojene uz obalu mora i u zaleđu Biograda. Određivanje oksidacijske stabilnosti provedeno je testom ubrzane oksidacije ulja Schaal Oven testom (63 °C). Rezultat oksidacije izražen je peroksidnim brojem tijekom četiri dana testa. Dodatkom ekstrakta ružmarina i zelenog čaja efikasnije se štiti maslinovo ulje sorte Oblica uzgojeno uz obalu mora, kao i maslinovo ulje uzgojeno u zaleđu. Dodatkom ekstrakta maslinovog lista i ekstrakta nara ne postiže se porast stabilnosti maslinovog ulja uzgojenog uz obalu mora kao ni onog uzgojenog u zaleđu. Efikasniji učinak dodatka antioksidanasa vidljiv je kod maslinovog ulja sorte Oblica uzgojene uz obalu mora u odnosu na ono sorte Oblica uzgojene u zaleđu Biograda.
Keywordsolive grove Oblica olive oil oxidative decay antioxidants
Parallel title (English)The impact of location of olive grove and antioxidants on oxidative stability of olive oil type Oblica
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 date2015-07-17
Parallel abstract (English)
Oxidative decay is one of the main problems during the production, processing and storage of olive oil. In this study the effect of the additon of natural antioxidants (green tea extract, olive leaf extract, pomegranate extract, rosemary extract type OxyLess CS, essential oils of winter savory) in the proportions of 0.1%, 0.2% and 0.05% (essential oil winter savory) on oxidative stability and sustainability of extra virgin olive oils obtained from the variety of forms, grown along the coast and in the hinterland of Biograd. Determination of the oxidative stability test was conducted by accelerated oil oxidation Schaal oven test (63 ° C). The result of oxidation is expressed by peroxide value during the four days of the test. Addition of rosemary extract and green tea effectively protects olive oil made from Oblica grown along the coast, as well as olive oil grown in the hinterland. The addition of olive leaf extract and pomegranate extract is not achieved by an increase in the stability of olive oil grown at the coast as well as those grown in the hinterland. More efficient additive effect of antioxidants is seen in the olive oil made from Oblica grown on the coast compared to olive oil made from Oblica grown in the hinterland of Biograd.
Parallel keywords (Croatian)maslinik Oblica maslinovo ulje oksidacijsko kvarenje antioksidansi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:445056
CommitterIvana Šuvak