master's thesis
The impact of antioxidans and synergist on viability cold-pressed safflower oil

Mirjana Marjanović (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj antioksidanasa i sinergista na održivost hladno prešanog ulja šafranike
AuthorMirjana Marjanović
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Šafranika (Chartamus tinctorus L.) je biljka koja ima sve veću primjenu u proizvodnji jestivih ulja. Međutim, kao i svaka druga vrsta ulja, ulje šafranike je podložno oksidacijskim promjenama koje utječu na njegovu nutritivnu vrijednost, te kemijska i senzorska svojstva. U ovom radu je ispitivana održivost hladno prešanog ulja šafranike uz dodatak prirodnih antioksidanasa te sinergista. Od antioksidanasa korišteni su: ekstrakt zelenog čaja, ekstrakt ružmarina (Oxy'Less CS), ekstrakt maslinovog lista, ekstrakt nara, u koncentracijama 0,1 i 0,3%, te eterična ulja majčine dušice, bosiljka i rtanjskog čaja u koncentraciji 0,05%. Istražen je i utjecaj sinergista, limunske kiseline, u koncentraciji 0,01% u kombinaciji s ekstraktom ružmarina (0,1%), te limunske kiseline i ekstrakta zelenog čaja (0,1%). Test održivosti ulja šafranike je proveden testom ubrzane oksidacije ulja, Schaal oven testom, na temperaturi 63 ⁰C. Održivost ulja šafranike je prikazana kroz peroksidni broj tijekom četiri dana provedbe Oven testa. Najveću učinkovitost na održivost ulja pokazao je ekstrakt ružmarina (Oxy'Less CS) u koncentraciji 0,3%, u odnosu na druge antioksidanse. Primjena sinergista limunske kiseline s ekstraktom ružmarina (Oxy'Less CS 0,1%) pokazala je približno iste vrijednosti peroksidnog broja kao i sam ekstrakt ružmarina (0,3%). Limunska kiselina i ekstrakt zelenog čaja (0,1%) su rezultirali nešto višim vrijednostima peroksidnog broja u odnosu na sam ekstrakt zelenog čaja (0,3%). Eterično ulje majčine dušice pokazuje veću zaštitu ulja šafranike od oksidacije.
Keywordssafflower oil oil viability natural antioxidants synergists
Parallel title (English)The impact of antioxidans and synergist on viability cold-pressed safflower oil
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 date2015-09-10
Parallel abstract (English)
Safflower (Chartamus tinctorius L.) is a plant that has been increasingly used in the production of edible oils. However, like any other type of oil, safflower oil is susceptible to oxidative changes affecting it's nutritional value, as well as chemical and organoleptic properties. In this study we investigated the viability oc cold-pressed safflower oil with the addition of natural antioxidants and synergists. The antioxidants used in this study are: green tea extract, rosemary extract (Oxy'Less CS), olive leaf extract, pomegranate extract, at concentrations of 0,1% and 0,3%, thyme and basil volatile oil as well as savory tea volatile oil at concentration of 0,05%. Also, investigated the influence of the synergist, citric acid in a concentration of 0,01% in combination with rosemary extract (0,01%), and citric acid and green tea extract (0,1%). Testing sustainability safflower oil is implemented accelerated oxidation test oil, Schaal oven test at 63 ⁰C. Sustainability safflower oil is show through the peroxide value, during the four days of the implementation of the oven test. The higest efficiency of oil is shown on the rosemary extract (Oxy'Less CS) at the concentration of 0,3% comapred to other antioxidans. Application synergist of citric acid with rosemary extract (Oxy'Less CS 0,1%) showed approximately the same peroxide value like rosemary extract (0,3%). Citric acid and green tea extract (0,1%) resulted in some higher peroxide value as compared to the green tea extract. The essential oil of thyme shows greater protection sufflower oil from oxidation.
Parallel keywords (Croatian)ulje šafranike održivost ulja prirodni antioksidansi sinergisti
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:155263
CommitterIvana Šuvak