master's thesis
Impact of antioxidants on the oxidative stability of the palm grease

Anđelka Palameta (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj dodatka antioksidanasa na oksidacijsku stabilnost palmine masti
AuthorAnđelka Palameta
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
U ovome radu je ispitan dodatak antioksidanasa na oksidacijsku stabilnost palmine masti. Osnovni parametri kvalitete palmine masti su peroksidni broj (Pbr) i slobodne masne kiseline (SMK). Od antioksidansa korišteni su ekstrakt zelenog čaja, ekstrakt ružmarina (Oxy 'Less CS), ekstrakt maslinovog lista, ekstrakt nara u koncentraciji 0,1 i 0,3 %, te eterična ulja bosiljka, majčine dušice i rtanjskog čaja u koncentraciji 0,05%. Održivost palmine masti prikazana je kroz Pbr tijekom 4 dana provedbe Oven testa i Testa održivosti na 98°C. Najveća razina zaštite palmine masti od oksidacijskog kvarenja postiže se dodatkom ekstrakta ružmarina(Oxy 'Less CS) kod obje koncentracije. Primjena sinergista limunske kiseline s ekstraktom ružmarina (Oxy 'Less CS), postignuta je dodatna zaštita palmine masti od oksidacijskog kvarenja. Eterično ulje rtanjskog čaja (0,05%) pokazuje veću zaštitu palmine masti od oksidacije u odnosu na eterično ulje bosiljka i majčine dušice.
Keywordsfat palm grease oxidation stability antioxidants synergists
Parallel title (English)Impact of antioxidants on the oxidative stability of the palm grease
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 date2015-09-30
Parallel abstract (English)
In this study is monitored the influence of antioxidants on oxidative stability of palm fat. The basic parameters of quality palms fats are: peroxide value and free fatty acids.The antioxidants used in this study are: green tea extract, rosemary extract (Oxy 'Less CS), olive leaf extract, pomegranate extract, at concentractions of 0,1% and 0,3%, thyme and basil volatie oil as well as sovary tea volatile oil at concntraction of 0,05 %. Sustanbility of palm grease is show trough the peroxide value, during the four days of the implementation of the Oven test and oxidation stability test 98 The higest efficiency of palm fat is shown on the rosemary extract (Oxy 'Less CS)at the both of concentraction. Application synergist of citric acid with rosemary extract (Oxy 'Less CS), additional protection palm fats from oxidative deterioration.The essential oil of sovary tea shows greater protection palm fat from oxidation in relation to the essential oil of basil and thyme.
Parallel keywords (Croatian)mast palmina mast oksidacijska stabilnost antioksidansi sinergisti
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:913387
CommitterIvana Šuvak