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master's thesis
Utjecaj dodatka antioksidanasa na održivost makovog ulja
2015. urn:nbn:hr:109:403884
Karimović, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Karimović, M. (2015). Utjecaj dodatka antioksidanasa na održivost makovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:403884

Karimović, Marina. "Utjecaj dodatka antioksidanasa na održivost makovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:403884

Karimović, Marina. "Utjecaj dodatka antioksidanasa na održivost makovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:403884

Karimović, M. (2015). 'Utjecaj dodatka antioksidanasa na održivost makovog 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:109:403884

Karimović M. Utjecaj dodatka antioksidanasa na održivost makovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:403884

M. Karimović, "Utjecaj dodatka antioksidanasa na održivost makovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:403884

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Metadata
TitleUtjecaj dodatka antioksidanasa na održivost makovog ulja
Title (english)The influence of antioxidants on the stability poppy oil
AuthorMarina Karimović
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2015-07-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Papaver somniferum L. (mak) je bogat nezasićenim masnim kiselinama od kojih se najviše ističu oleinska i linolna masna kiselina. Konzumacijom maka smanjuje se mogućnost različitih oboljenja na organizam čovjeka kao što su reguliranje krvnog tlaka i grušanje krvi, liječenje upalnih procesa, usporavanje pojave raka. U ovom radu ispitivana je oksidacijska stabilnost hladno prešanog makovog ulja, sa i bez dodanih antioksidanasa i sinergista. Primjenom Oven testa utvrđen je utjecaj dodataka antioksidanasa na oksidacijsku stabilnost makovog ulja. Antioksidansi korišteni u ovom istraživanju su ekstrakt ružmarina (OxyLess®.CS) (0,1 i 0,2%), ekstrakt zelenog čaja (0,1 i 0,2%), ekstrakt nara (0,1 i 0,2%), eterično ulje rtanjskog čaja (0,05%) i propil galat (0,01%). Od sinergista su korišteni askorbinska i limunska kiselina u koncentraciji od 0,01%. Uz oksidacijsku stabilnost ispitani su i osnovni parametri kvalitete hladno prešanog makovog ulja. Najbolje antioksidacijsko djelovanje kod stabilizacije makovog ulja pokazala je primjena ekstrakta zelenog čaja (0,1% i 0,2%). Dodani sinergisti (limunska i askorbinska kiselina) produžuju antioksidacijsko djelovanje ekstrakta ružmarina (OxyLess®.CS) i ekstrakta nara na stabilizaciju makovog ulja.
Abstract (english)
Papaver somniferum L. (poppy seeds) is rich in nonsaturated fatty acids such as olein and linoleic fatty acids. Consummation of poppy seeds reduces risk of chronic diseases (cancer, inflammatory process, regulation of blood pressure and coagulation of blood). In this thesis, oxidation stability of cold-pressed poppy seed oil was tested with and without added antioxidants using the Oven test, thus identifying the influence of individual natural antioxidant on the oxidation stability of the extracted poppy seed oil. The antioxidants used in this study are rosemary extract (Oxy Less® .CS) (0,1 and 0,2%), green tea extract(0,1 i 0,2%) and pomegranate extracts(0,1 i 0,2%), savory tea volatile oil at concentration of 0,05 % and synthetic propyl gallate (0,01%). Synergists used in this study were ascorbic acid and citric acid at concentration of 0, 01%. Along with tested oxidation stability, the basic parameters of quality of cold – pressed poppy seed oil were also tested. The study determined that the extract of green tea (0, 1% i 0, 2%) had the best effect on stabilisation of poppy seed oil. Added synergists (lemon and ascorbic acid) extend antioxidant activity of rosemary extract (Oxy Less® .CS) and pomegranate extract on poppy seed oil stabilisation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:403884
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
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Created on2015-09-28 12:19:35