master's thesis
Impact cold pressing and by adding antioxidants on sustainability oil apricot

Ines Kurečić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj hladnog prešanja i dodatka antioksidanasa na održivost ulja iz koštice marelice
AuthorInes Kurečić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Marelica ili Prunus armeniaca L. (Rosaceae) vrlo je važna i ljekovita biljna vrsta, a njena konzumacija je povezana sa smanjenjem rizika od kroničnih bolesti. Postupkom prešanja koštice marelice dobivena su tri proizvoda, a to su sirovo ulje, uljni talog i pogača. U radu je ispitivan utjecaj procesnih parametara hladnog prešanja (temperature zagrijavanja glave preše, veličine otvora glave preše i brzine pužnice) na iskorištenje ulja. Ispitivana je oksidacijska stabilnost ulja marelice, sa i bez dodanih antioksidanasa, primjenom Oven testa tijekom 16 dana. Rezultati ispitivanja prikazani su kao vrijednost peroksidnog broja tijekom 16 dana testiranja. Od prirodnih antioksidanasa korišteni su ekstrakti biljaka i eteričnih ulja. Dobiveni rezultati pokazuju da veću zaštitu ulja marelice od oksidacijskog kvarenja ostvaruje dodatak ekstrakta ružmarina i zelenog čaja. Primjenom eteričnog ulja rtanskog čaja dobivena je bolja zaštita ulja marelice od oksidacije u odnosu na primjenu majčine dušice.
Keywordsoil apricot kernel oil pressing oxidation stability antioxidants
Parallel title (English)Impact cold pressing and by adding antioxidants on sustainability oil apricot
Committee MembersVedran Slačanac (committee chairperson)
Tihomir Moslavac (committee member)
Stela Jokić (committee member)
Jurislav Babić (committee member)
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 date2016-07-05
Parallel abstract (English)
Apricot, or Prunus armeniaca L. (Rosaceae) is a very important medicinal plant species, and its consumption is associated with reduced risk of chronic diseases. Pressing process pitted apricots produced three products, namely crude oil, oil sludge and cake. This work examined the impact of process parameters cold pressing (temperature heating head presses, hole size head presses and rotation speed cochlea) to yield oil. Investigated the oxidative stability of oil apricot, with and without added antioxidants using the oven test for 16 days. The results are shown as the value of peroxide value during the 16 days of testing. From natural antioxidants used are extracted from plants and essential oils . The results show that greater protection of apricot oil from oxidative deterioration to supplement rosemary extract and green tea . Applying essential oil rtanic tea obtained better protection from oxidation apricot oil in relation to the application of thyme .
Parallel keywords (Croatian)ulje ulje koštice marelice prešanje oksidacijska stabilnost antioksidansi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:604971
CommitterIvana Šuvak