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master's thesis
Utjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa
2013. urn:nbn:hr:109:742800
Đurkan, Sanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Đurkan, S. (2013). Utjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:742800

Đurkan, Sanja. "Utjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:742800

Đurkan, Sanja. "Utjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:742800

Đurkan, S. (2013). 'Utjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:742800

Đurkan S. Utjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:742800

S. Đurkan, "Utjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:742800

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Metadata
TitleUtjecaj antioksidansa na oksidacijsku stabilnost ulja koštica grožđa
Title (english)Impact of antioxidants on oxidative stability of grape seed oil
AuthorSanja Đurkan
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 country2013-10-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Oksidacija lipida jedan je od glavnih problema prilikom proizvodnje, primjene i prerade jestivih ulja, a uzrokuje važnu promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu istraživan je utjecaj dodatka prirodnih i sintetskih antioksidanasa, prirodnih u udjelima 0,2 % i 0,4 %, a sintetskih 0,01 % na oksidacijsku stabilnost ulja koštica grožđa. Određivanje oksidacijske stabilnosti ulja, te utjecaj dodatka antioksidansa provedeno je testom ubrzane oksidacije ulja – Schaal oven testom (63 °C). Rezultat oksidacije ulja izražen je peroksidnim brojem tijekom 4 dana testa. Prirodni antioksidansi ekstrakt zelenog čaja i ekstrakt ružmarina Oxy´Less CS efikasnije štite ispitivano ulje koštica grožđa od oksidacijskog kvarenja u odnosu na ostale prirodne antioksidanse, dok se od sintetskih antioksidanasa najbolje pokazao tercijarni butilhidrokinon (TBHQ).
Abstract (english)
Lipid oxidation is one of the main problems during the production, use and processing of edible oil, and causing a major change in the chemical, sensory and nutritional properties. In this paper the effect of the addition of natural and synthetic antioxidants, the natural proportions of 0.2% and 0.4% and 0.01% on synthetic oxidative stability of grape seed oil. Determination of the oxidation stability of the 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 peroxide during the four days of the test. Natural antioxidants green tea extract and rosemary extract Oxy'Less CS effectively protect investigated grape seed oil against oxidative deterioration compared to other natural antioxidants, while the synthetic antioxidants is best demonstrated tertiary butylhydroquinone (TBHQ).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:742800
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 09:00:34