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professional thesis
Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina
2010. urn:nbn:hr:109:323377
Volmut, Katica
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Volmut, K. (2010). Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:323377

Volmut, Katica. "Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:323377

Volmut, Katica. "Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:323377

Volmut, K. (2010). 'Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:323377

Volmut K. Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:323377

K. Volmut, "Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:323377

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Metadata
TitleOksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina
Title (english)Oxidative stability of vegetable oils with added propyl gallate and rosemary extract
AuthorKatica Volmut
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberAntonija Perl Pirički
Committee memberVedran Slačanac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2010-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Oksidacijska stabilnost je važan parametar za procjenjivanje kvalitete ulja i masti, daje dobru procjenu stanja njihove osjetljivosti za oksidacijsko kvarenje. Cilj ovog rada bio je ispitati oksidacijsku stabilnost različitih vrsta biljnih ulja i njihovih kombinacija, te utjecaj ekstrakta ružmarina (StabilEnhance® OSR i OxyLess® CS udjela 0,1% i 0,3%) i propil galata (0,01%) na produženje oksidacijske stabilnosti ulja. Za ispitivanje oksidacijske stabilnosti korištene su sljedeće vrste biljnih ulja: suncokretovo ulje, visokooleinsko suncokretovo ulje, ulje kukuruznih klica, ulje pšeničnih klica, bademovo ulje, ulje koštica grožđa, suncokretovo ulje sa dodatkom gljiva, ulje šafranike i orahovo ulje. Određivanje oksidacijske stabilnosti ulja, njihovih kombinacija, te utjecaja antioksidansa (ekstrakta ružmarina i propil galata) provedeno je testom ubrzane oksidacije ulja - Rancimat testom. Rezultat oksidacije ulja izražen je indukcijskim periodom (IP), zaštitnim faktorom (PF) i antioksidacijskom aktivnošću antioksidansa (AA). Stabilnost smjese ulja proporcionalna je indukcijskom periodu. Također je spektrofotometrijski praćena boja ulja pri 492 nm (transparencija). Iz dobivenih rezultata može se zaključiti da dodatak pojedinih biljnih ulja (25% i 50%) u suncokretovo ulje dovodi do promjene oksidacijske stabilnosti smjese ulja izražene indukcijskim periodom. Dodatkom visokooleinskog suncokretovog ulja kao i ulja kukuruznih klica u suncokretovo ulje produžuje se stabilnost smjese ulja prema oksidacijskom kvarenju. Prirodni antioksidans ekstrakt ružmarina OxyLess® CS značajno povećava oksidacijsku stabilnost smjese suncokretovog ulja i pojedinih ispitivanih ulja (50:50) u odnosu na StabilEnhance® OSR i propil galat.
Abstract (english)
Oxidative stability is an important parameter in evaluation the quality of oils and fats, as it gives a good estimation of their susceptibility to oxidative deterioration. The aim of this study was to investigate oxidative stability of different types of vegetable oils and their combinations, and an effect of rosemary extract and propyl gallate to a prolong oxidative stability of oils. The following types of vegetable oils were used to test the oxidative stability: sunflower , high oleic acid sunflower, corn, wheat germ, almond, grapeseed , sunflower oil with the addition of dried porcini mushrooms, safflowerseed and walnut. A determination of oxidation stability of oils and their combination, and the effect of antioxidants (rosemary extract and propyl gallate) was conducted by a test of rapid oxidation of oil – Rancimat test. The result of oil oxidation was expressed by the induction period (IP), a protective factor (PF) and by antioxidant activity of antioxidants (AA). The stability of blends of oil is proportional to the induction period. The colour of oil also followed up with spectrophotometer at 492 nm (transparency). From these results it can be concluded that an addition of certain vegetable oils (25% i 50%) in sunflower oil led to changes in the oxidation stability of oil blends expressed within the induction period. The addition of high oleic acid sunflower oil and corn oil in sunflower oil prolongs the stability of blends of oil degradation by oxidation. The natural antioxidant rosemary extract OxyLess CS® significantly increases the oxidative stability of sunflower oil blends and some oils tested (50:50) compared to StabilEnhance® OSR, and propyl gallate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:323377
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-21 12:44:36