master's thesis
Impact of microwave and convective heating on oxidation stability of pumpkin oil

Marika Drčec (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj mikrovalnog i konvekcijskog zagrijavanja na oksidacijsku stabilnost bučinog ulja
AuthorMarika Drčec
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U ovom radu istraživan je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina (Oxy’Less® Clear, StabilEnhance® OSR) i ekstrakta maslinovog lista u udjelima 0,04% i 0,1% na oksidacijsku stabilnost bučinog ulja i djevičanskog bučinog ulja. Oksidacijska stabilnost ulja, sa i bez dodanog prirodnog antioksidansa, ispitivana je primjenom Oven testa i mikrovalnog zagrijavanja. Rezultati testa prikazani su kao vrijednost peroksidnog broja nakon određenog vremena držanja uzorka pri temperaturi 63 °C, odnosno tijekom četiri dana trajanja Oven testa. Rezultati utjecaja vremena trajanja mikrovalnog zagrijavanja na promjenu oksidacijske stabilnosti biljnih ulja prikazani su peroksidnim brojem. Rezultati istraživanja Oven testom pokazuju da veću antioksidacijsku aktivnost u ovim uljima ima ekstrakt ružmarina Oxy’Less® Clear kod obje koncentracije u odnosu na ekstrakt StabilEnhance® OSR i ekstrakt maslinovog lista. Ispitivani prirodni antioksidansi dodani u udjelu 0,1% efikasnije štite ova ulja od oksidacije u odnosu na dodatak 0,04%. Primjena ekstrakta ružmarina StabilEnhance® OSR (0,04% i 0,1%) nije se pokazala uspješna u porastu stabilnosti bučinog ulja. Djevičansko bučino ulje nakon 25 minuta mikrovalnog zagrijavanja pokazuje lošiju održivost u odnosu na održivost bučinog ulja. Dodatkom ispitivanih prirodnih antioksidansa (0,1%) u bučino ulje dolazi do veće stabilnosti ovog ulja prema oksidacijskom kvarenju, niže su vrijednosti Pbr nakon 25 minuta mikrovalnog zagrijavanja.
Keywordsoil pumpkin seed oil oxidative stability natural antioxidants Oven test microwave heating
Parallel title (English)Impact of microwave and convective heating on oxidation stability of pumpkin 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 date2011-07-13
Parallel abstract (English)
This study researched the effect of added natural antioxidants rosemary extract (Oxy’Less® Clear, StabilEnhance® OSR) and extract olive leaf, in dosage of 0.04% and 0.1%, on the oxidative stability of pumpkin seed oil and virgin pumpkin seed oil. The oxidative stability of oil, with and without added natural antioxidant, was evaluated using the Oven test conditions and microwave heating. The results are expressed as peroxide number value after keeping the sample for a certain period of time at temperature of 63°C, that is, within four days of the duration of the Oven test. Results impact the duration of microwave heating on the change in oxidative stability of vegetable oils are shown in peroxide number.The result Oven test showed the highest antioxidant activity in these oils have rosemary extract Oxy’Less® Clear comparable to extract StabilEnhance® OSR and extract olive leaf in both concentrations. Tested natural antioxidants added in dosage of 0.1% protect these oils from oxidation more effectively than dosage of 0.04%. The application of rosemary extract Stabil Enhance® OSR (0.04% and 0.1%) has not proved successful in increasing the stability of pumpkin oil. Virgin pumpkin seed oil after 25 minutes of microwave heating showed poorer sustainability in relation to the sustainability of pumpkin seed oil. The addition of natural antioxidants tested (0.1%) in pumpkin seed oil comes to the greater stability of the oil to oxidative deterioration, the lower the value of PBR after 25 minutes of microwave heating.
Parallel keywords (Croatian)ulje bučino ulje oksidacijska stabilnost prirodni antioksidansi Oven test mikrovalno zagrijavanje
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:109:686636
CommitterSanda Hasenay