prikaz prve stranice dokumenta Utjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja
Access restricted to students and staff of home institution
master's thesis
Utjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:399456
Dominković, Olivera
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Dominković, O. (2013). Utjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:399456

Dominković, Olivera. "Utjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:399456

Dominković, Olivera. "Utjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:399456

Dominković, O. (2013). 'Utjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:399456

Dominković O. Utjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:399456

O. Dominković, "Utjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:399456

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj antioksidanasa na oksidacijsku stabilnost suncokretovog i maslinovog ulja
Title (english)Impact of antiokxidants on oxidation stabilitiy of sunflower and olive oil
AuthorOlivera Dominković
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 country2013-12-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Oksidacija lipida prepoznata je kao glavni problem u jestivim uljima, ona uzrokuje promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu ispitivan je utjecaj dodatka prirodnih antioksidanasa ekstrakta ružmarina i ekstrakta zelenog čaja u udjelima 0,1 % i 0,2 % na oksidacijsku stabilnost ekstra djevičanskog maslinovog ulja i visokooleinskog suncokretovog ulja te njihovim smjesama (80:20, 50:50). Oksidacijska stabilnost biljnih ulja, mješavina ulja i ulja, sa i bez dodanog antioksidansa, ispitivana je primjenom Oven testa. Rezultati testa prikazani su vrijednostima peroksidnog broja tijekom 4 dana trajanja testa. Visokooleinsko suncokretovo ulje ima bolju stabilnost prema oksidaciji zbog visokog udjela oleinske kiseline. Rezultati istraživanja pokazuju da veću antioksidacijsku aktivnost ima ekstrakt ružmarina Oxy’Less CS u odnosu na StabilEnhance OSR i ekstrakt zelenog čaja.
Abstract (english)
Oxidation of lipids has been recognized as a major problem in edible oils, it causes a change in the chemical, sensory and nutritional properties. In this paper, the effect of the addition of natural antioxidants rosemary extract and green tea extract in shares 0.1% and 0.2% on the oxidative stability of extra virgin olive oil and high-oleic sunflower oil and their mixtures (80:20, 50:50). Oxidation stability of vegetable oils, a mixture of oil and oil, with and without added antioxidants was investigated using the Oven test. Test results are shown in peroxide value over 4 days of the test. High-oleic sunflower oil has better stability to oxidation due to the high proportion of oleic acid. Research results show that the higher antioxidant activity of a rosemary extract Oxy’Less CS in relation to StabilEnhance OSR and green tea extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:399456
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-12-11 08:34:35