master's thesis
The production and sustainability of cold-pressed hazelnut oil

Monika Baotić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleProizvodnja i održivost hladno prešanog lješnjakovog ulja
AuthorMonika Baotić
Mentor(s)Tihomir Moslavac (thesis advisor)
Stela Jokić (thesis advisor)
Abstract
Cilj ovog rada je ispitati utjecaj procesnih parametara hladnog prešanja (temperatura zagrijavanja glave preše, frekvencija elektromotora i veličina otvora pužne preše) na iskorištenje i kvalitetu lješnjakovog ulja. Primjenom standardnih metoda određeni su parametri kvalitete ulja. Osim toga ispitivan je utjecaj dodatka prirodnih antioksidanasa na oksidacijsku stabilnost lješnjakovog ulja. Kao antioksidansi su korišteni: ekstrakt ružmarina Oxy'Less CS (0,1% i 0,3%), ekstrakt zelenog čaja (0,1% i 0,3%), ekstrakt nara (0,1% i 0,3%) i ekstrakt maslinovog lista (0,1% i 0,3%), eterično ulje origana (0,05%), eterično ulje kadulje (0,05%) i eterično ulje rtanjskog čaja (0,05%). Određivanje oksidacijske stabilnosti lješnjakovog ulja provedeno je četverodnevnim testom ubrzane oksidacije - Schaal Oven testom (63°C), a rezultat oksidacije ulja izražen je peroksidnim brojem. Najbolje antioksidacijsko djelovanje kod ispitivanog ulja pokazala je primjena ekstrakta ružmarina Oxy´Less CS.
Keywordshazelnut oil screw pressing oxidation stability antioxidants
Parallel title (English)The production and sustainability of cold-pressed hazelnut oil
Committee MembersVedran Slačanac
Tihomir Moslavac
Stela Jokić
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 programmeProcess Engineering
Academic title abbreviationmag. ing. proc.
Genremaster's thesis
Language Croatian
Defense date2015-07-10
Parallel abstract (English)
The objective of this study was to examine the influence of the screw pressing process parameters (temperature, frequency and nozzle size) on Hazelnut oil recovery and quality parameters. Using standard methods the oil quality parameters: peroxide value, free fatty acids, the insoluble impurities and moisture were determined. Furthermore, in this study the influence of the addition of natural antioxidants: green tea extract (0,1%, 0,3%), rosemary extract Oxy´Less CS (0,1%, 0,3%), , , pomegranate extract (0,1%, 0,3%), olive leaf extract (0,1%, 0,3%), essential oil of oregano (0,05%), sage essential oil (0,05%) and essential oil of winter savory (0,05%) on oxidative stability of Hazelnut oil was monitored. Determination of oxidation stability of oil, and the influence of antioxidant adition was performed with rapid oils oxidation test – Schaal Oven test (63°C). The result of oil oxidation was expressed as peroxide value during 4 days of the test. The best antioxidant activity of examined oil show the use of rosemary extract Oxy´Less CS.
Parallel keywords (Croatian)lješnjakovo ulje hladno prešanje oksidacijska stabilnost antioksidansi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:851067
CommitterIvana Šuvak