Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima

Periša, Nikolina

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master's thesis

Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima

2023. urn:nbn:hr:109:551750

Periša, Nikolina

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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APA 6th Edition

Periša, N. (2023). Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:551750

MLA 8th Edition

Periša, Nikolina. "Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:551750

Chicago 17th Edition

Harvard

Periša, N. (2023). 'Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:551750

Vancouver

Periša N. Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:551750

IEEE

N. Periša, "Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:551750

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:551750

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Metadata

Title	Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima
Title (english)	Production of Cold Pressed Apricot Oil and Its Stabilization with Antioxidants
Author	Nikolina Periša
Mentor	Tihomir Moslavac (mentor)
Mentor	Daniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee member	Antun Jozinović (predsjednik povjerenstva)
Committee member	Tihomir Moslavac (član povjerenstva)
Committee member	Ante Lončarić (član povjerenstva)
Committee member	Stela Jokić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Food Engineering) Osijek
Defense date and country	2023-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Prunus armeniaca L. (Rosaceae) ili kajsija je jestiva biljna vrsta uz koju se veže niz pozitivnih učinaka na zdravlje čovjeka. Sadrži plod koji se sastoji od mezokarpa i koštice, a unutar koštice nalazi se sjemenka. Postupkom prešanja sjemenki dobiva se sirovo ulje, a u ovom radu je ispitivana povezanost procesnih parametara (veličina otvora glave preše, temperatura glave preše, frekvencija elektromotora) na iskorištenje ulja. Također ispitivana je i oksidacijska stabilnost ulja, sa i bez dodatka antioksidanasa, Oven testom tijekom 10 dana testiranja. Promjene oksidacijske stabilnosti pratile su se određivanjem peroksidnog broja svakih 24 sata. Kao antioksidansi koristili su se ekstrakti ružmarina, zelenog čaja, gorušice, lavande i kadulje. Ispitivana je oksidacijska stabilnost macerata (ulje kajsije s različitim biljkama: sitni ružmarin, krupni ružmarin, lavanda, kadulja i gorušica). Najveće iskorištenje ulja dobiveno je kod procesnih parametara: nastavak za izlaz pogače 7 mm, temperatura glave preše 90 °C i frekvencija elektromotora 30 Hz. Najbolji antioksidacijski učinak pokazuje ekstrakt ružmarina i zelenog čaja. Macerat s kaduljom pokazuje najbolju oksidacijsku stabilnost.
Abstract (english)	Prunus armeniaca L. (Rosaceae) or apricot is an edible plant associated with numerous positive health effects. It contains fruit that is made of mesocarp and pit and inside of the pit is a kernel. Raw oil is obtained by pressing process and the aim of this study was to examine the connection of process parametars (hole size head presses, temperature of head presses, electric motor frequency) to the utilization of the oil. The oxidation stability of the oil, with or without added antioxidants, was also tested by the Oven test for 10 days. Changes of oxidative stability were monitored by determining the peroxide number every 24 hours. Rosemary, green tea, mustard, lavender and sage extracts were used as antioxidants. The oxidation stability of the macerate (apricot oil with various plants: small rosemary, large rosemary, lavender, sage and mustard) was tested . The highest oil extraction was obtained with following process parameters: hole size head presses 7 mm, temperature od head presses 90 °C and electric motor frequency 30 Hz. Rosemary extract and green tea extract showed the best antioxidant effect. Macerate with sage shows the best oxidation stability.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:551750
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Created on	2023-10-02 08:28:28