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master's thesis
Utjecaj dodatka antioksidansa na održivost ulja noćurka
2020. urn:nbn:hr:109:631099
Dundović, Silvija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Dundović, S. (2020). Utjecaj dodatka antioksidansa na održivost ulja noćurka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:631099

Dundović, Silvija. "Utjecaj dodatka antioksidansa na održivost ulja noćurka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:631099

Dundović, Silvija. "Utjecaj dodatka antioksidansa na održivost ulja noćurka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:631099

Dundović, S. (2020). 'Utjecaj dodatka antioksidansa na održivost ulja noćurka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:631099

Dundović S. Utjecaj dodatka antioksidansa na održivost ulja noćurka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:631099

S. Dundović, "Utjecaj dodatka antioksidansa na održivost ulja noćurka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:631099

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Metadata
TitleUtjecaj dodatka antioksidansa na održivost ulja noćurka
Title (english)The Influence of Antioxidants on the Shelf Life of Evening Primrose Seed Oil
AuthorSilvija Dundović
MentorTihomir Moslavac (mentor)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAnte Lončarić (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 country2020-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ulje noćurka se proizvodi iz sjemenki biljke Oenothera biennis L., u kojima je sadržaj ulja oko 24 %. Bogato je polinezasićenim masnim kiselinama koje imaju protuupalni učinak, pa se ulje noćurka koristi pri liječenju bolesti poput psorijaze, alergija i dr. U ovom ispitivanju određena je oksidacijska stabilnost hladno prešanog ulja noćurka sa i bez dodatka antioksidanasa. Procesi oksidacije ulja se ne mogu spriječiti, ali se mogu usporiti primjenom antioksidanasa koji su reducirajuće tvari, a mogu biti prirodni i sintetski. Održivost ulja noćurka prikazana je kroz peroksidni broj tijekom četiri dana provedbe Schaal Oven testa. Korišteni su prirodni antioksidansi: ekstrakt ružmarina, ekstrakt zelenog čaja, ekstrakt rtanjskog čaja, ekstrakt koštice grožđa sorte Frankovka, ružmarinska kiselina, kofeinska kiselina, α-tokoferol i mješavina tokoferola te sintetski antioksidans tercijarni butilhidrokinon. Također, određeni su osnovni parametri kvalitete ulja noćurka: peroksidni broj, slobodne masne kiseline, udio vlage i netopljive nečistoće. Rezultati pokazuju da je najveći učinak zaštite ulja noćurka od oksidacijskog kvarenja postignut dodatkom mješavine prirodnih antioksidanasa ekstrakta ružmarina i kofeinske kiseline.
Abstract (english)
Evening primrose oil is produced from the seeds of the plant Oenothera biennis L. and the oil content is about 24%. Polyunsaturated fatty acids contained in Oenothera biennis oil have anti-inflammatory effects, so evening primrose oil is used in the treatment of diseases such as psoriasis, allergies, etc. In this study, the oxidative stability of cold pressed evening primrose oil was determined with and whitout the addition of antioxidants. The oil oxidation processes cannot be prevented, but may be slowed down by an antioxidant, which can be natural and synthetic. The viability of evening primrose oil is presented trought peroxide value in the four days of the Schaal Oven test. Natural antioxidants that were used: rosemary extract, green tea extract, extract of winter savory, Frankovka grape seed extract, rosemary acid, caffeic acid, α-tocopherol and a mixture of tocopherols and the synthetic antioxidant tertiary butylhydroquinone. Also, the basic parameters of evening primrose oil quality were determined: peroxide value, free fatty acids, moisture content and insoluble impurities. The results showed that the best effect of protection from oxidative spoilage of evening primrose oil has been achieved by the addiing a mixture of natural antioxidants rosemary extract and caffeic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:631099
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 on2020-11-11 12:37:16