master's thesis
Influence of the Addition of Rosemary Extract and Olive Leaf Extract on Oxidative Stability of Sesame and Sunflower Oil Blend

Maja Mladenović (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja
AuthorMaja Mladenović
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U ovom radu istraživana je oksidacijska stabilnost biljnih ulja i njihovih mješavina sa sezamovim uljem. Ispitivan je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina Oxy´Less CS (0,3%), ekstrakta ružmarina Oxy´Less CLEAR (0,3%) i ekstrakta maslinovog lista (0,3%) na oksidacijsku stabilnost odabranih biljnih ulja i njihove mješavine sa sezamovim uljem (50:50). Za ispitivanje oksidacijske stabilnosti korištene su sljedeće vrste biljnih ulja: sezamovo ulje, suncokretovo ulje, visokooleinsko suncokretovo ulje, Omega IQ ulje. Određivanje oksidacijske stabilnosti ulja, njihovih mješavina, 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. Dodatkom sezamovog ulja u druge vrste ispitivanih biljnih ulja došlo je do porasta stabilnosti mješavine ulja na oksidacijsko kvarenje osim kod mješavine sa visokooleinskim suncokretovim uljem. Prirodni antioksidansi ekstrakt ružmarina Oxy´Less CS i Oxy´Less CLEAR efikasnije štite ispitivana biljna ulja i njihove mješavine od oksidacijskog kvarenja u odnosu na dodatak ekstrakta maslinovog lista. Najbolje antioksidacijsko djelovanje kod ispitivanih ulja pokazuje primjena ekstrakta ružmarina Oxy´Less CS.
Keywordsoil vegetable oil oxidative stability rosemary extract olive leaf extract
Parallel title (English)Influence of the Addition of Rosemary Extract and Olive Leaf Extract on Oxidative Stability of Sesame and Sunflower Oil Blend
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 date2013-03-18
Parallel abstract (English)
In this study we have monitored the oxidative stability of vegetable oils and their blends with sesame oil. We examined the influence of the addition of natural antioxidants rosemary extract Oxy´Less CS (0,3%), rosemary extract Oxy´Less CLEAR (0,3%) and olive leaf extract (0,3%) on oxidative stability of selected vegetable oils and their blends with sesame oil (50:50). To test the oxidation stability we used the following types of vegetable oil: sesame oil, sunflower oil, higholeic sunflower oil, Omega IQ oil. Determination of oxidation stability of oils and their blends, and the influence of antioxidant adition was performed with rapid oils oxidation test – Schaal oven test (63°C). The result of oil oxidation is expressed as peroxide value during 4 days of the test. The addition of sesame oil in other vegetable oils that have been tested, we have observed that there was an increase in stability of oil mixture on oxidation degradation except for mixture with higholeic sunflower oil. Natural antioxidants Oxy´Less CS and Oxy´Less CLEAR are more effective in protecting the oils and their blends from oxidative deterioration compared to the addition of olive leaf extract. The best antioxidant activity of examined oils points to the use of rosemary extract Oxy´Less CS. It is by far the most efficent substance with high antioxidant activity.
Parallel keywords (Croatian)ulje biljno ulje oksidacijska stabilnost ekstrakt ružmarina ekstrakt maslinovog lista
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:109:284478
CommitterIvana Šuvak