master's thesis
Impact of antioxidants and microwave heating to the sustainability of chia oil (Salvia hispanica L.)

Mateja Matić (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)
AuthorMateja Matić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U ovom radu istraživan je utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost hladno prešanog ulja chie pri različitim jačinama zagrijavanja i različitim vremenima mikrovalnog zagrijavanja. Također, ispitivan je utjecaj dodatka prirodnih antioksidanasa (ekstrakta ružmarina, ekstrakta zelenog čaja, ekstrakta nara) u udjelu 0,2 %, te sintetskog antioksidansa (0,01 %) propil galata. Oksidacijska stabilnost (održivost) ulja chie, sa i bez dodatka antioksidanasa, ispitivana je primjenom mikrovalnog zagrijavanja. Rezultati utjecaja mikrovalnog zagrijavanja pri različitim jačinama i različitim vremenima trajanja zagrijavanja, te utjecaj dodatka prirodnih i sintetskog antioksidansa prikazani su peroksidnim brojem (mmol O2/kg). Primjenom veće jačine mikrovalnog zagrijavanja dolazi do većeg oksidacijskog kvarenja chia ulja. Porastom vremena trajanja mikrovalnog zagrijavanja dolazi do smanjenja održivosti ulja chie što rezultira porastom peroksidnog broja. Dodatkom ispitivanih antioksidansa u ulje dolazi do promjene održivosti ulja chie. Veću efikasnost zaštite ovog ulja od oksidacije prikazuje ekstrakt ružmarina.
Keywordsoil Chia oil oxidative stability natural antioxidants synthetic antioxidants antioxidants
Parallel title (English)Impact of antioxidants and microwave heating to the sustainability of chia oil (Salvia hispanica L.)
Committee MembersAndrija Pozderović
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 programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-06-09
Parallel abstract (English)
In this paper was investigated the effect of microwave heating on the oxidative stability of cold-pressed oil chie in different strengths of heating and different times of microwave heating. It also examines the influence of natural antioxidants (rosemary extract, green tea extract, pomegranate extract) in the proportion of 0.2%, and synthetic antioxidants (0,01%) propyl gallate. Oxidation stability (sustainability) chie oil, with and without the addition of antioxidants, was studied by using microwave heating. The results of the influence of microwave heating in different strength and different time during of heating, and the influence of natural and synthetic antioxidants are shown peroxide number (mmol O2 / kg). By using a more powerful microwave heating leads to higher oxidative deterioration chia oil. With increasing duration of microwave heating of a reduction in the sustainability of chie oil results in the increase of peroxide number. In addition of tested antioxidants in oil leads to change sustainability chie oil. Bigger efficient of protection of the this oil from oxidation shows rosemary extract.
Parallel keywords (Croatian)ulje Ulje chie oksidacijska stabilnost prirodni antioksidansi sintetski antioksidansi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:899229
CommitterSanda Hasenay