master's thesis
Impact of antioxidants on oxidative stability of grape seed oil

Sanja Đurkan (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa
AuthorSanja Đurkan
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Oksidacija lipida jedan je od glavnih problema prilikom proizvodnje, primjene i prerade jestivih ulja, a uzrokuje važnu promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu istraživan je utjecaj dodatka prirodnih i sintetskih antioksidanasa, prirodnih u udjelima 0,2 % i 0,4 %, a sintetskih 0,01 % na oksidacijsku stabilnost ulja koštica grožđa. Određivanje oksidacijske stabilnosti ulja, te utjecaj dodatka antioksidansa provedeno je testom ubrzane oksidacije ulja – Schaal oven testom (63 °C). Rezultat oksidacije ulja izražen je peroksidnim brojem tijekom 4 dana testa. Prirodni antioksidansi ekstrakt zelenog čaja i ekstrakt ružmarina Oxy´Less CS efikasnije štite ispitivano ulje koštica grožđa od oksidacijskog kvarenja u odnosu na ostale prirodne antioksidanse, dok se od sintetskih antioksidanasa najbolje pokazao tercijarni butilhidrokinon (TBHQ).
Keywordsoil grape seed oil oxidative stability natural antioxidants synthetic antioxidants
Parallel title (English)Impact of antioxidants on oxidative stability of grape seed 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 date2013-10-24
Parallel abstract (English)
Lipid oxidation is one of the main problems during the production, use and processing of edible oil, and causing a major change in the chemical, sensory and nutritional properties. In this paper the effect of the addition of natural and synthetic antioxidants, the natural proportions of 0.2% and 0.4% and 0.01% on synthetic oxidative stability of grape seed oil. Determination of the oxidation stability of the oil, and the effect of addition of antioxidants conducted accelerated oxidation test oil - Schaal oven test (63 ° C). Result of oxidation of the oil is expressed peroxide during the four days of the test. Natural antioxidants green tea extract and rosemary extract Oxy'Less CS effectively protect investigated grape seed oil against oxidative deterioration compared to other natural antioxidants, while the synthetic antioxidants is best demonstrated tertiary butylhydroquinone (TBHQ).
Parallel keywords (Croatian)ulje ulje koštica grožđa oksidacijska stabilnost prirodni antioksidansi sintetski antioksidansi
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:109:742800
CommitterSanda Hasenay