master's thesis
Effect of Antioxidants on the Oxidative Stability of Hemp Oils

Ivana Odak (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 konoplje
AuthorIvana Odak
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Oksidacija lipida je prepoznata kao glavni problem u jestivim uljima, ona uzrokuje promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu istražen je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina (OxyLess®.CS, OxyLess®.Clear, StabilEnhance®.OSR), ekstrakta zelenog čaja, ekstrakta nara u udjelima 0,1% i 0,2% i sintetskih PG i BHA (0,01%) na oksidacijsku stabilnost ulja konoplje. Oksidacijska stabilnost ulja, s i bez dodanog antioksidansa, istražena je primjenom Oven testa i Rancimat testa. Rezultati testa prikazani su kao vrijednost peroksidnog broja tijekom 4 dana trajanja testa te indukcijski period (IP). Ekstrakt ružmarina OxyLess®.CS ima veću efikasnost zaštite ulja konoplje od oksidacijskog kvarenja u odnosu na primjenu drugih ispitivanih antioksidanasa. Ekstrakt zelenog čaja i nara kod 0,1% pokazuje bolju zaštitu ulja od oksidacije u odnosu na 0,2%. Sintetski antioksidansi (PG, BHA) malo utječu na promjenu stabilnosti ulja konoplje, bolju zaštitu ulja pokazuje PG.
Keywordsoil hemp oil oxidative stability antioxidants Oven test Rancimat test
Parallel title (English)Effect of Antioxidants on the Oxidative Stability of Hemp Oils
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 date2013-10-11
Parallel abstract (English)
Lipid oxidation has been recognised as the major problem affecting edible oils, as it is the cause of important deteriorative changes in their chemical, sensory and nutritional properties. This study researched the influence of added natural antioxidants rosemary extract (OxyLess®.CS, OxyLess®.Clear, StabilEnhance®.OSR), extract green tea and extract pomegranate in dosage of 0.1% and 0.2% and synthetics PG and BHA (0.01%) on the oxidative stability of hemp oil. The oxidative stability of hemp oil, with and without added antioxidant, was evaluated using the Oven test and Rancimat test conditions. The results of test are expressed as peroxide number value within four days of the duration of the test and induction period (IP). Extract rosemary OxyLess®.CS has greater efficiency protection hemp oil from oxidative deterioration in relation to the application of other investigate antioxidants. Green tea extract and pomegranate at 0.1% shows better protect the oil from oxidation compared to 0.2%. Synthetics antioxidants (PG, BHA) slightly alter the stability of hemp oil, better protection of the oil shows PG.
Parallel keywords (Croatian)ulje ulje konoplje oksidacijska stabilnost antioksidansi Oven test Rancimat test
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:109:917220
CommitterIvana Šuvak