master's thesis
Impact of antiokxidants on oxidation stabilitiy of sunflower and olive oil

Olivera Dominković (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja
AuthorOlivera Dominković
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Oksidacija lipida prepoznata je kao glavni problem u jestivim uljima, ona uzrokuje promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu ispitivan je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina i ekstrakta zelenog čaja u udjelima 0,1 % i 0,2 % na oksidacijsku stabilnost ekstra djevičanskog maslinovog ulja i visokooleinskog suncokretovog ulja te njihovim smjesama (80:20, 50:50). Oksidacijska stabilnost biljnih ulja, mješavina ulja i ulja, sa i bez dodanog antioksidansa, ispitivana je primjenom Oven testa. Rezultati testa prikazani su vrijednostima peroksidnog broja tijekom 4 dana trajanja testa. Visokooleinsko suncokretovo ulje ima bolju stabilnost prema oksidaciji zbog visokog udjela oleinske kiseline. Rezultati istraživanja pokazuju da veću antioksidacijsku aktivnost ima ekstrakt ružmarina Oxy’Less CS u odnosu na StabilEnhance OSR i ekstrakt zelenog čaja.
Keywordsoil vegetable oils oxidation stability green tea extract rosemary extract peroxide value
Parallel title (English)Impact of antiokxidants on oxidation stabilitiy of sunflower and olive 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 date2013-12-13
Parallel abstract (English)
Oxidation of lipids has been recognized as a major problem in edible oils, it causes a change in the chemical, sensory and nutritional properties. In this paper, the effect of the addition of natural antioxidants rosemary extract and green tea extract in shares 0.1% and 0.2% on the oxidative stability of extra virgin olive oil and high-oleic sunflower oil and their mixtures (80:20, 50:50). Oxidation stability of vegetable oils, a mixture of oil and oil, with and without added antioxidants was investigated using the Oven test. Test results are shown in peroxide value over 4 days of the test. High-oleic sunflower oil has better stability to oxidation due to the high proportion of oleic acid. Research results show that the higher antioxidant activity of a rosemary extract Oxy’Less CS in relation to StabilEnhance OSR and green tea extract.
Parallel keywords (Croatian)ulje biljna ulja oksidacijska stabilnost ekstrakt ekstrakt zelenog čaja 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:109:399456
CommitterSanda Hasenay