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undergraduate thesis
Održivost hladno prešanog ulja koštice šljive
2019. urn:nbn:hr:109:201915
Drempetić, Ana-Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Drempetić, A. M. (2019). Održivost hladno prešanog ulja koštice šljive (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:201915

Drempetić, Ana Marija. "Održivost hladno prešanog ulja koštice šljive." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:201915

Drempetić, Ana Marija. "Održivost hladno prešanog ulja koštice šljive." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:201915

Drempetić, A. M. (2019). 'Održivost hladno prešanog ulja koštice šljive', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:201915

Drempetić AM. Održivost hladno prešanog ulja koštice šljive [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:201915

A. M. Drempetić, "Održivost hladno prešanog ulja koštice šljive", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:201915

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Metadata
TitleOdrživost hladno prešanog ulja koštice šljive
Title (english)Shelf life of Cold Pressed Plum Oil
AuthorAna-Marija Drempetić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2019-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ulje koštice šljive sve češće se koristi u prehrambene i kozmetičke svrhe zbog svojih regenerirajućih i hidratizirajućih svojstava. U ovom radu ispitan je utjecaj prirodnih antioksidansa na oksidacijsku stabilnost hladno prešanog ulja koštice šljive. Ulje je dobiveno u laboratoriju Prehrambeno-tehnološkog fakulteta prešanjem na pužnoj preši, te postupkom sedimentacije i filtracije. Ispitani su osnovni parametri kvalitete hladno prešanog ulja koštice šljive: peroksidni broj i slobodne masne kiseline. Utjecaj prirodnih antioksidansa ispitan je primjenom testa održivosti na 98 ℃. Korišteni prirodni antioksidansi su: ekstrakt crnog kima, ekstrakt klinčića, ekstrakt ružmarina, ekstrakt zelenog čaja, eterično ulje primorskog vriska, eterično ulje origana. Ispitivani antioksidasni pokazuju zaštitu ovog ulja od oksidacijskog kvarenja. Najbolja zaštita ulja koštice šljive postignuta je dodatkom eteričnog ulja primorskog vriska.
Abstract (english)
Plum kernel oil is increasingly used for nutritional and cosmetic purposes due to its regenerating and hydrating properties. Plum kernels are rich in unsaturated fatty acids, most notably oleic (74.19%) and linoleic (19.14 %), which makes plum oil extremely stable in production. The plum kernel is rich in γ-tocopherol, and contains less α-tocopherol and δ-tocopherol, antioxidant components, and therefore the oil has good antioxidant properties. In this paper the influence of natural antioxidants on the oxidative stability of cold pressed plum oil was studied. Oil was obtained in the laboratory of the Faculty of Food Technology using the screw press, followed by sedimentation and filtration. The basic quality parameters of cold pressed plum oil are: peroxide number and free fatty acids. The effect of natural antioxidants was tested using the Sustainability test at 98 ℃. The natural antioxidants that were used are: black caraway extract, clove extract, rosemary extract, green tea extract, winter savory essential oil, oregano essential oil. All probed antioxidants show protection properties againts oxidation deterioration for this oil. Best protection of plum oil was achieved by adding winter savory essential oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:201915
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 on2019-07-22 10:11:27