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master's thesis
Utjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja
2013. urn:nbn:hr:109:284478
Mladenović, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Mladenović, M. (2013). Utjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:284478

Mladenović, Maja. "Utjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:284478

Mladenović, Maja. "Utjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:284478

Mladenović, M. (2013). 'Utjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:284478

Mladenović M. Utjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:284478

M. Mladenović, "Utjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:284478

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TitleUtjecaj dodatka ekstrakta ružmarina i maslinovog lista na oksidacijsku stabilnost mješavine sezamovog i suncokretovog ulja
Title (english)Influence of the Addition of Rosemary Extract and Olive Leaf Extract on Oxidative Stability of Sesame and Sunflower Oil Blend
AuthorMaja Mladenović
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-03-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:284478
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 12:26:20