master's thesis
Oxidation stability of a mixture of vegetable oils determined by Oven test

Ivana Gložinić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleOksidacijska stabilnost smjese biljnih ulja praćena Oven testom
AuthorIvana Gložinić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Oksidacija lipida je jedan od glavnih problema prilikom proizvodnje, prerade i primjene jestivih biljnih ulja, ona uzrokuje važnu promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu ispitivana je oksidacijska stabilnost različitih vrsta biljnih ulja i njihovih smjesa, te utjecaj sintetskog antioksidansa oktil galata (udjela 0,01 %) i prirodnog antioksidansa ekstrakta ružmarina (Oxy'Less.CS udjela O,3%) na promjenu oksidacijske stabilnosti ulja. Korištene su slijedaće vrste biljnih ulja: suncokretovo ulje, sojino ulje, repicino ulje, rižino ulje, kikirikijevo ulje i ulje marelice. Ispitivanje oksidacijske stabilnosti biljnih ulja, njihovih smjesa, te utjecaja antioksidanasa provedeno je upotrebom Oven testa. Ulje marelice i rižino ulje nakon provedbe 4 dana Oven testa pokazuju bolju stabilnost prema oksidacijskom kvarenju. Dodatkom ispitivanih biljnih ulja u suncokretovo ulje, kao i u sojino ulje povećava se oksidacijska stabilnost smjese ulja. Rezultat oksidacije ulja izražen je peroksidnim brojem određivanim tijekom 4 dana testa. Efikasnija zaštita ispitivanih biljnih ulja od oksidacijskog kvarenja postignuta je dodatkom prirodnog antioksidansa ekstrakta ružmarina u odnosu na dodatak oktil galata. Izuzetak je hladno prešano ulje marelice gdje je bolja zaštita dobivena primjenom oktil galata.
Keywordsoil vegetable oil oxidation stability octyl galatte rosemary extract peroxide value
Parallel title (English)Oxidation stability of a mixture of vegetable oils determined by Oven test
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
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2011-02-14
Parallel abstract (English)
Oxidation of lipids is one of the major problems during production, processing and application of edible vegetable oils, it causes an important change in the chemical, sensory and nutritional properties. In this paper is researched the oxidation stability of various types of vegetable oils and theirs mixtures, and the influence of synthetic antioxidant octyl galatte (0,01%) and natural antioxidant rosemary extract (Oxy'Less.CS share of 0,3%) on the change of oxidation stability. There are used the following types of vegetable oils: sunflower oil, soy oil, rapeseed oil, rice oil, peanut oil and apricot oil. Oxidation stability of vegetable oils, theirs mixtures and the influence of antioxidants on oils is determined by Oven test. Apricot oil and rice oil after application of test for 4 days are showing better stability towards oxidation deterioration. Oxidation stability of mixtures of oils is increasing by adding analysed vegetable oils in sunflower oil, as in soy oil too. The result of oil oxidation is expresed in peroxide value determinated during 4 days of test. Preferable conservation of the tested oils from oxidative deterioration is accomplished by adding the natural antioxidant rosemary extract in comparison on influence of octyl galatte. The exception is cold pressed apricot oil where the better conservation is gained by usage of octyl galatte.
Parallel keywords (Croatian)ulje biljna ulja oksidacijska stabilnost oktil galat ekstrakt ružmarina peroksidni broj
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:074111
CommitterSanda Hasenay