prikaz prve stranice dokumenta Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja
  Download
PDF 950.89 KB
master's thesis
Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja
2014. urn:nbn:hr:109:412480
Bigić, Tamara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Bigić, T. (2014). Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:412480

Bigić, Tamara. "Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:412480

Bigić, Tamara. "Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:412480

Bigić, T. (2014). 'Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog 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:109:412480

Bigić T. Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog 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:109:412480

T. Bigić, "Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog 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:109:412480

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja
Title (english)Impact of antioxidants on oxidative stability of rapeseed oil
AuthorTamara Bigić
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 country2014-05-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Oksidacija lipida je jedan od glavnih problema tijekom proizvodnje, prerade i primjene jestivih biljnih ulja, koja uzrokuje promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu istraživan je utjecaj dodatka prirodnih antioksidanasa (ekstrakta zelenog čaja, ekstrakta nara, ekstrakta ružmarina – StabilEnhance OSR) u udjelima 0,2 % i 0,4 % te sintetskog antioksidansa oktil galata u udjelu 0,01 % na stabilnost repičinog ulja i na mješavine repičinog i suncokretovog ulja (50:50). Ispitivan je i utjecaj dodatka mješavine prirodnih antioksidanasa (0,2 % i 0,4 %) na promjenu oksidacijske stabilnosti repičinog ulja. Određivanje oksidacijske stabilnosti repičinog ulja te utjecaj antioksidanasa, provedeno je testom ubrzane oksidacije ulja Schaal oven testom (63 °C). Rezultat oksidacije ulja izražen je peroksidnim brojem tijekom četiri dana testa. Dodatkom prirodnog antioksidansa ekstrakta zelenog čaja efikasnije se štiti repičino ulje od oksidacijskog kvarenja u odnosu na ekstrakt nara i sintetski antioksidans oktil galat. Dodatkom ekstrakta nara ne postiže se zaštita repičinog ulja od oksidacijskog kvarenja. Mješavina ekstrakta zelenog čaja i ekstrakta ružmarina (50:50), udjela 0,2 % i 0,4 %, pokazuje veću efikasnost zaštite repičinog ulja.
Abstract (english)
Lipid oxidation is one of the main problems during the production, processing and using of edible oil which causing a major change in the chemical, sensory and nutritional properties. In this study the effect of the addition of natural antioxidants (green tea extract, pomegranate extract, rosemary extract – StabilEnhance OSR) proportions of 0,2% and 0,4%, and effect of synthetic antioxidant octyl gallate proportions of 0,01% on oxidative stability of rapeseed oil and oil mixture of rapeseed oil and sunflower oil (50:50). The impact of the addition of a mixture of natural antioxidants (0.2% and 0.4%) to change the oxidation stability of rapeseed oil was also investigated. Determination of the oxidation stability of rapeseed oil, and the effect of addition of antioxidants conducted accelerated oxidation test oil Schaal oven test (63 °C). Result of oxidation of the oil is expressed by peroxide value during the four days of the test. Natural antioxidant green tea extract effectively protect investigated rapeseed oil against oxidative deterioration compared to pomegranate extract and synthetic antioxidant octyl gallate. The addition of pomegranate extract achieves the protection of rapeseed oil from oxidative deterioration. A mixture of green tea extract and rosemary extract (50:50), of 0.2% and 0.4%, showing a higher protection efficiency of rapeseed oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:412480
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 13:23:51