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master's thesis
Utjecaj dodatka mješavine antioksidanasa na oksidacijsku stabilnost suncokretovog ulja
2014. urn:nbn:hr:109:626492
Gnjatović, Luka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Gnjatović, L. (2014). Utjecaj dodatka mješavine antioksidanasa na oksidacijsku stabilnost suncokretovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:626492

Gnjatović, Luka. "Utjecaj dodatka mješavine antioksidanasa na oksidacijsku stabilnost suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:626492

Gnjatović, Luka. "Utjecaj dodatka mješavine antioksidanasa na oksidacijsku stabilnost suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:626492

Gnjatović, L. (2014). 'Utjecaj dodatka mješavine antioksidanasa na oksidacijsku stabilnost suncokretovog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:626492

Gnjatović L. Utjecaj dodatka mješavine antioksidanasa na oksidacijsku stabilnost suncokretovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 January 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:626492

L. Gnjatović, "Utjecaj dodatka mješavine antioksidanasa na oksidacijsku stabilnost suncokretovog 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:109:626492

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Metadata
TitleUtjecaj dodatka mješavine antioksidanasa na oksidacijsku stabilnost suncokretovog ulja
Title (english)Impact of antioxidant mixture addition on oxidative stability of sunflower oil
AuthorLuka Gnjatović
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 maslinovog lista, ekstrakta ružmarina – Oxy Less CS) u udjelima 0,2 % i 0,4 % te sintetskog antioksidansa propil galata u udjelu 0,01% na stabilnost suncokretovog ulja i na mješavine suncokretovog i repičinog ulja (80:20). Ispitivan je i utjecaj dodatka mješavine prirodnih antioksidanasa (0,2 % i 0,4 %) na promjenu oksidacijske stabilnosti suncokretovog ulja. Određivanje oksidacijske stabilnosti suncokretovog 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. Ekstrakt ružmarina Oxy Less CS pokazuje veću efikasnost zaštite suncokretovog ulja od oksidacijskog kvarenja u odnosu na primjenu ekstrakta zelenog čaja i ekstrakta maslinovog lista. Dodatak ekstrakta zelenog čaja (0,4 %) i propil galata (0,01 %) postigao je podjednaku efikasnost zaštite ovog ulja od oksidacije. Dodatak mješavine antioksidanasa, ekstrakta zelenog čaja i ružmarina u omjeru 50:50 efikasnije štiti suncokretovo ulje od oksidacije u odnosu na primjenu drugih ispitivanih mješavina.
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, olive leaf extract, rosemary extract – Oxy Less CS) proportions of 0,2% and 0,4%, and effect of synthetic antioxidant propyl gallate proportions of 0,01% on oxidative stability of sunflower oil and oil mixture of sunflower oil and rapeseed oil (80:20). The impact of the addition of a mixture of natural antioxidants (0,2% and 0,4%) to change the oxidation stability of sunflower oil was also investigated. Determination of the oxidative stability of sunflower 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. Extract of rosemary Oxy Less CS shows greater efficiency of protection of sunflower oil from oxidative spoilage than extract of green tea and extract of olive leaf. Addition of extract of green tea (0,4%) and propyl gallate (0,01%) resulted in same efficiency of protection of this oil from oxidation. Addition of mixture of antioxidants, extract of green tea and rosemary in ratio 50:50 better protects sunflower oil from oxidation than the other mixtures of antioxidants.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:626492
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 13:27:31