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master's thesis
Utjecaj antoksidansa na oksidacijsku stabilnost rižinog ulja
2013. urn:nbn:hr:109:311267
Palac, Borka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Palac, B. (2013). Utjecaj antoksidansa na oksidacijsku stabilnost rižinog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:311267

Palac, Borka. "Utjecaj antoksidansa na oksidacijsku stabilnost rižinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:311267

Palac, Borka. "Utjecaj antoksidansa na oksidacijsku stabilnost rižinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:311267

Palac, B. (2013). 'Utjecaj antoksidansa na oksidacijsku stabilnost rižinog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:311267

Palac B. Utjecaj antoksidansa na oksidacijsku stabilnost rižinog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:311267

B. Palac, "Utjecaj antoksidansa na oksidacijsku stabilnost rižinog 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:109:311267

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Metadata
TitleUtjecaj antoksidansa na oksidacijsku stabilnost rižinog ulja
Title (english)Effect of Antioxidants on the Oxidative Stability of Rice Oil
AuthorBorka Palac
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 country2013-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživana je oksidacijska stabilnost rafiniranog rižinog ulja. Ispitivan je utjecaj dodatka prirodnih antioksidanasa (ekstrakt zelenog čaja, ekstrakt ružmarina, ekstrakt nara, ekstrakt maslinovog lista- 0,2%, 0,4%) i sintetskih antioksidanasa (BHA, TBHQ, PG- 0,01%) na stabilnost rižinog ulja. Određivanje oksidacijske stabilnosti rižinog ulja sa i bez dodanog antioksidansa provedeno je testom ubrzane oksidacije ulja Schaal oven testom (63°C). Rezultat oksidacije ulja izražen je peroksidnim brojem tijekom 4 dana provedbe testa. Sintetski antioksidans TBHQ pokazuje veću efikasnost zaštite rižinog ulja od oksidacijskog kvarenja u odnosu na primjenu BHA I PG. Prirodni antioksidans ekstrakt zelenog čaja najbolje štiti rižino ulje od oksidacijskog kvarenja. Dodatak ekstrakta ružmarina Oxy´Less CS dovodi do veće stabilnosti rižinog ulja u odnosu na Oxy´Less Clear i StabilEnhance OSR. Ekstrakti nara i maslinovog lista pružaju manju zaštitu ulja od oksidacijskog kvarenja.
Abstract (english)
The oxidation stability of refined rice oil was monitored in this study. The influence of addition of natural antioxidants (green tea extract, rosemary extract, pomegranate extract, olive leaf extract-0.2%, 0.4%) and synthetic antioxidants (BHA, TBHQ, PG-0.01%) on the stability of rice oil was examined. Determination of the oxidation stability of rice oil with and without antioxidants was conducted by an accelerated oxidation test oil Schaal oven test (63°C). Result of oxidation of the oil is expressed by peroxide value for 4 days of implementation of the test. Synthetic antioxidant TBHQ shows greater protection efficiency of the rice oil against oxidative spoilage in relation to the use of BHA and PG. Natural antioxidant green tea extract protects the best the rice oil against oxidative deterioration. Addition of rosemary extract Oxy'Less CS leads to greater stability of rice oil in relation to Oxy'Less Clear and StabilEnhance OSR. Extracts of pomegranate and olive leaf oils provide less protection from oxidative deterioration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:311267
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 16:05:19