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master's thesis
Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)
2015. urn:nbn:hr:109:899229
Matić, Mateja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Matić, M. (2015). Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:899229

Matić, Mateja. "Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:899229

Matić, Mateja. "Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:899229

Matić, M. (2015). 'Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:899229

Matić M. Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:899229

M. Matić, "Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:899229

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Metadata
TitleUtjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)
Title (english)Impact of antioxidants and microwave heating to the sustainability of chia oil (Salvia hispanica L.)
AuthorMateja Matić
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberStela Jokić
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 country2015-06-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu istraživan je utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost hladno prešanog ulja chie pri različitim jačinama zagrijavanja i različitim vremenima mikrovalnog zagrijavanja. Također, ispitivan je utjecaj dodatka prirodnih antioksidanasa (ekstrakta ružmarina, ekstrakta zelenog čaja, ekstrakta nara) u udjelu 0,2 %, te sintetskog antioksidansa (0,01 %) propil galata. Oksidacijska stabilnost (održivost) ulja chie, sa i bez dodatka antioksidanasa, ispitivana je primjenom mikrovalnog zagrijavanja. Rezultati utjecaja mikrovalnog zagrijavanja pri različitim jačinama i različitim vremenima trajanja zagrijavanja, te utjecaj dodatka prirodnih i sintetskog antioksidansa prikazani su peroksidnim brojem (mmol O2/kg). Primjenom veće jačine mikrovalnog zagrijavanja dolazi do većeg oksidacijskog kvarenja chia ulja. Porastom vremena trajanja mikrovalnog zagrijavanja dolazi do smanjenja održivosti ulja chie što rezultira porastom peroksidnog broja. Dodatkom ispitivanih antioksidansa u ulje dolazi do promjene održivosti ulja chie. Veću efikasnost zaštite ovog ulja od oksidacije prikazuje ekstrakt ružmarina.
Abstract (english)
In this paper was investigated the effect of microwave heating on the oxidative stability of cold-pressed oil chie in different strengths of heating and different times of microwave heating. It also examines the influence of natural antioxidants (rosemary extract, green tea extract, pomegranate extract) in the proportion of 0.2%, and synthetic antioxidants (0,01%) propyl gallate. Oxidation stability (sustainability) chie oil, with and without the addition of antioxidants, was studied by using microwave heating. The results of the influence of microwave heating in different strength and different time during of heating, and the influence of natural and synthetic antioxidants are shown peroxide number (mmol O2 / kg). By using a more powerful microwave heating leads to higher oxidative deterioration chia oil. With increasing duration of microwave heating of a reduction in the sustainability of chie oil results in the increase of peroxide number. In addition of tested antioxidants in oil leads to change sustainability chie oil. Bigger efficient of protection of the this oil from oxidation shows rosemary extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:899229
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 on2015-09-28 12:35:31