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master's thesis
Utjecaj antioksidansa na održivost ulja smeđeg lana
2019. urn:nbn:hr:109:380437
Radanović, Tamara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Radanović, T. (2019). Utjecaj antioksidansa na održivost ulja smeđeg lana (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:380437

Radanović, Tamara. "Utjecaj antioksidansa na održivost ulja smeđeg lana." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:380437

Radanović, Tamara. "Utjecaj antioksidansa na održivost ulja smeđeg lana." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:380437

Radanović, T. (2019). 'Utjecaj antioksidansa na održivost ulja smeđeg lana', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:380437

Radanović T. Utjecaj antioksidansa na održivost ulja smeđeg lana [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:380437

T. Radanović, "Utjecaj antioksidansa na održivost ulja smeđeg lana", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:380437

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Metadata
TitleUtjecaj antioksidansa na održivost ulja smeđeg lana
Title (english)The Influence of Antioxidants on the Shelf life of Brown Flaxseed Oil
AuthorTamara Radanović
MentorTihomir Moslavac (mentor)
Committee memberVedran Slačanac (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom istraživanju određivana je oksidacijska stabilnost hladno prešanog lanenog ulja, s i bez dodataka prirodnih i sintetskih antioksidanasa te sinergista. Prvo su određeni parametri kvalitete ulja (peroksidni broj, slobodne masne kiseline), primjenom standardnih metoda. Antioksidansi koji su korišteni u ovom istraživanju su: ekstrakt ružmarina, α-tokoferol, mješavina tokoferola, ekstrakti kadulje, propil galat, butil hidroksianisol te sinergisti askorbinska i limunska kiselina. Oksidacijska stabilnost hladno prešanog lanenog ulja ispitivana je primjenom Oven testa na 63 ˚C. Rezultati ovog istraživanja prikazani su vrijednostima peroksidnog broja tijekom 5 dana provedbe testa. Dodatkom ekstrakta ružmarina postignuta je bolja zaštita od oksidacijskog kvarenja u odnosu na ispitivane antioksidanse. Sintetski antioksidansi propil galat i butil hidroksianisol pokazali su zaštitu, ali ne značajnu, dok α-tokoferol i mješavina tokoferola uopće nisu pokazali zaštitu od oksidacijskog kvarenja. Najveća zaštita hladno prešanog lanenog ulja od oksidacijskog kvarenja ostvarena je dodatkom askorbinske kiseline prirodnom antioksidansu ekstraktu ružmarina.
Abstract (english)
In this research the oxidation stability of cold-pressed linseed oil, with and witout natural and synthetic antioxidants and synergists was determined. First, oil quality parameters (peroxide number, free fatty acids) were defined, using standard methods. Antioxidants used in this research were: rosmary extract, α-tocopherol, tocopherol mix, sage extract, propyl galate, butyl hydroxyanisole and synergistic ascorbic acid and citric acid.Oxidation stability of cold-pressed linseed oil was tested using Oven test on 63 ˚C. The results of the testing are shown in peroxide number value during the 5 days of testing. Addition od rosmary extract reached better protection from oxidation in comparison with tested antioxidants. Synthetic antioxidant propyl galate and butyl hydroxyanisole showed protection, but not a significant one, while α-tocopherol and tocopherol mix did not show protection from oxidation. The greatest protection of cold-pressed linseed oil from oxidation, was realized with the addition of synergist ascorbic acid in natural antioxidant rosmary extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:380437
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
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Public notePomoć pri izradi: Daniela Paulik, tehnički suradnik
Created on2019-10-03 15:51:27