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master's thesis
Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na promjenu održivosti biljnih ulja
2014. urn:nbn:hr:109:548028
Pavlović, Dajana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Pavlović, D. (2014). Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na promjenu održivosti biljnih ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:548028

Pavlović, Dajana. "Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na promjenu održivosti biljnih ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:548028

Pavlović, Dajana. "Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na promjenu održivosti biljnih ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:548028

Pavlović, D. (2014). 'Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na promjenu održivosti biljnih ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:548028

Pavlović D. Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na promjenu održivosti biljnih ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:548028

D. Pavlović, "Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na promjenu održivosti biljnih ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:548028

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TitleUtjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na promjenu održivosti biljnih ulja
Title (english)Impact of microwave heating and antioxidans on change of vegetable oil stability
AuthorDajana Pavlović
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 country2014-03-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina (Oxy’Less® Clear, Oxy’Less® CS ), ekstrakta zelenog čaja u udjelu 0,1 % i sintetskog antioksidansa oktil galata u udjelu 0,01 % na oksidacijsku stabilnost kikirikijevog ulja, suncokretovog ulja, repičinog ulja, ulja kukuruznih klica i lanenog ulja. Oksidacijska stabilnost ulja, sa i bez dodanog antioksidansa, ispitivana je primjenom mikrovalnog zagrijavanja. Rezultati utjecaja dodatka antioksidansa i vremena trajanja mikrovalnog zagrijavanja na promjenu oksidacijske stabilnosti biljnih ulja prikazani su peroksidnim brojem. Porastom vremena tretiranja biljnih ulja mikrovalnim zagrijavanjem kod konstantne snage 450 W smanjuje se održivost ili stabilnost ulja. Dodatkom ispitivanih prirodnih antioksidanasa i sintetskog antioksidansa u biljno ulje dolazi do porasta stabilnosti ulja prema oksidacijskom kvarenju, niže su vrijednosti Pbr nakon 25 minuta mikrovalnog zagrijavanja. Dodatak ekstrakta ružmarina Oxy’Less® CS (0,1 %) značajno povećava stabilnost ispitivanih ulja u odnosu na dodatak oktil galata, ekstrakta zelenog čaja i ekstrakta ružmarina Oxy’Less® Clear.
Abstract (english)
This study researched the effect of added natural antioxidants of rosemary extract (Oxy’Less® Clear, Oxy’Less® CS), green tea extract in dosage of 0.1% and the octyl gallate synthetic antioxidants in dosage of 0.01% on the oxidative stability of peanut oil, sunflower oil, rapeseed oil, maize germ oil and linseed oil. The oxidative stability of the oils, with and without the added antioxidants, was evaluated using microwave heating. The effects of the added antioxidants and microwave heating times on the change in the oxidative stability of the vegetable oils are indicated by peroxide number. Raising the time of the microwave heating treatment for the plant oils at the constant power of 450W reduces the viability or stability of the oils. Adding the tested natural antioxidants and the synthetic antioxidant to the vegetable oils leads to an increase in oil stability towards oxidative deterioration, lowering the peroxide number values after 25 minutes of microwave heating. The addition of the Oxy’Less® CS rosemary extract (0.1%) significantly increases the stability of the tested oils compared to the addition of octyl gallate, green tea extract and the Oxy’Less® Clear rosemary extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:548028
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-24 12:39:04