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undergraduate thesis
Utjecaj antioksidanasa na održivost maslinovog ulja sorte Istarska črnica
2017. urn:nbn:hr:109:450311
Kovačić, Azra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Kovačić, A. (2017). Utjecaj antioksidanasa na održivost maslinovog ulja sorte Istarska črnica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:450311

Kovačić, Azra. "Utjecaj antioksidanasa na održivost maslinovog ulja sorte Istarska črnica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:450311

Kovačić, Azra. "Utjecaj antioksidanasa na održivost maslinovog ulja sorte Istarska črnica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:450311

Kovačić, A. (2017). 'Utjecaj antioksidanasa na održivost maslinovog ulja sorte Istarska črnica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:450311

Kovačić A. Utjecaj antioksidanasa na održivost maslinovog ulja sorte Istarska črnica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:450311

A. Kovačić, "Utjecaj antioksidanasa na održivost maslinovog ulja sorte Istarska črnica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:450311

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Metadata
TitleUtjecaj antioksidanasa na održivost maslinovog ulja sorte Istarska črnica
Title (english)The effect of antioxidants on the oxidative stability of Istarska črnica olive oil
AuthorAzra Kovačić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je ispitivana održivost odnosno oksidacijska stabilnost ekstra djevičanskog maslinovog ulja sorte Istarska črnica sa i bez dodatka antioksidanasa. Oksidacijska stabilnost biljnih ulja označava vremenski period kroz koji se ulja mogu sačuvati bez da podlijegnu procesu autooksidacije. Antioksidansi su reducirajuće tvari koje sprječavaju ili usporavaju oksidaciju supstrata podložnih oksidaciji, prema tome produžuju održivost ulja. Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost maslinovog ulja ispitivan je Testom oksidacijske stabilnosti pri 98 °C kroz vremenski period od pet sati. Ispitivani su parametri kvalitete maslinovog ulja peroksidni broj i slobodne masne kiseline. Korišteni su prirodni antioksidansi ekstrakt ružmarina (tip Oxy’Less®CS), ekstrakt zelenog čaja, eterično ulje primorskog vriska, ekstrakt klinčića i ekstrakt crnog kima. Provedenim testom utvrđeno je kako maslinovo ulje sorte Istarska črnica pokazuje dobru otpornost prema oksidacijskom kvarenju. Dodatkom ispitivanih prirodnih antioksidanasa ostvarena je dodatna zaštita maslinovog ulja od oksidacije. Najbolja zaštita ovog ulja od oksidacijskog kvarenja postignuta je dodatkom ekstrakta ružmarina tipa Oxy’Less®CS (udio antioksidansa 0,15 %) dok je najlošija zaštita postignuta dodatkom ekstrakta zelenog čaja (udio antioksidansa 0,15 %).
Abstract (english)
In this study the oxidative stability of the extra virgin olive oil variety Istarska črnica with and without the addition of antioxidants was examined. Oxidative stability of edible plant oils refers to the period of time during which oil shows admissible resistance to reactions of autoxidation (oxidative rancidity occurrence). Antioxidants are substances that inhibit the oxidation of substrate, hence may prevent or delay deterioration of plant oils. The effect of added antioxidant on the oxidative stability of the examined olive oil was determined by the oxidative stability test at 98°C. The examined parameters are the peroxide value and free fatty acid content. The natural antioxidants used are rosemary extract (type Oxy’Less®CS), green tea extract, clove extract, black cumin extract and Satureja montana essential oil. Obtained results showed that extra virgin olive oil variety Istarska črnica possess proper oxidative stability. Furthermore, by adding natural antioxidants, the preservation of olive oil from oxidative deterioration is found to be increased in comparison to olive oil without added antioxidants. The result showed the highest antioxidant activity with rosemary extract (0,15%) and lowest antioxidant activity with green tea extract (0,15%).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:450311
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2018-01-12 15:11:27