master's thesis
Impact microwave heating and the addition of antioxidants on oxidative stability of hazelnut oil

Marijana Mitrović (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj mikrovalnog zagrijavanja i dodatka antioksidanasa na oksidacijsku stabilnost lješnjakovog ulja
AuthorMarijana Mitrović
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost hladno prešanog lješnjakovog ulja tretiranjem pri različitim jačinama i vremenima mikrovalnog zagrijavanja. Također, ispitivan je utjecaj dodatka prirodnih antioksidanasa (ekstrakt zelenog čaja, ekstrakt nara i ekstrakt ružmarina) u udjelu 0,2% te sintetskog antioksidansa (propil galat) u udjelu 0,01% na promjenu stabilnosti ulja. Određivanje oksidacijske stabilnosti lješnjakovog ulja te utjecaj antioksidanasa provedeno je primjenom mikrovalnog zagrijavanja. Rezultati utjecaja mikrovalnog zagrijavanja na stabilnost lješnjakovog ulja prikazani su peroksidnim brojem (mmol O2/kg). Porastom vremena tretiranja lješnjakovog ulja mikrovalnim zagrijavanjem kod konstantne snage uređaja od 300W dolazi do smanjenja održivosti ulja što rezultira porastom peroksidnog broja. Primjenom veće jačine mikrovalnog zagrijavanja dolazi do većeg oksidacijskog kvarenja. Dodatkom prirodnih antioksidanasa i sintetskog antioksidansa dolazi do porasta stabilnosti ulja prema oksidacijskom kvarenju.
Keywordshazelnut oil oxidative stability microwave heating antioxidants
Parallel title (English)Impact microwave heating and the addition of antioxidants on oxidative stability of hazelnut oil
Committee MembersAndrija Pozderović
Tihomir Moslavac
Vedran Slačanac
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 date2015-10-06
Parallel abstract (English)
The aim of this research was to evaluate the influence of microwave heating on the oxidative stability of cold-pressed hazelnut oil treatment at different intensities and times of microwave heating. It also examines the influence of natural antioxidants (green tea extract, pomegranate extract and rosemary extract) in the proportion of 0,2% and synthetic antioxidants (propyl gallate) in the proportion of 0,01% to change the stability of the oil. Determination of oxidative stability of hazelnut oil and the influence of antioxidants was conducted using microwave heating. The results of influence of microwave heating on the stability of hazelnut oil are indicated by peroxide number (mmol O2/kg). Raising the time of the microwave heating treatment for the hazelnut oil at the constant power of 300W devices lead to decreased viability of oil, resulting in the increase of peroxide number. By using a more powerful microwave heating leads to higher oxidative deteriorations. Adding the natural antioxidants and the synthetic antioxidant leads to an increase in oil stability towards oxidative deterioration.
Parallel keywords (Croatian)lješnjakovo ulje oksidacijska stabilnost mikrovalno zagrijavanje antioksidansi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:338225
CommitterIvana Šuvak