| Title | Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja |
| Author | Tamara Bigić |
| Mentor(s) | Tihomir Moslavac (thesis advisor)
|
| Abstract | Oksidacija lipida je jedan od glavnih problema tijekom proizvodnje, prerade i primjene jestivih biljnih ulja, koja uzrokuje promjenu kemijskih, senzorskih i nutritivnih svojstava.
U ovom radu istraživan je utjecaj dodatka prirodnih antioksidanasa (ekstrakta zelenog čaja, ekstrakta nara, ekstrakta ružmarina – StabilEnhance OSR) u udjelima 0,2 % i 0,4 % te sintetskog antioksidansa oktil galata u udjelu 0,01 % na stabilnost repičinog ulja i na mješavine repičinog i suncokretovog ulja (50:50). Ispitivan je i utjecaj dodatka mješavine prirodnih antioksidanasa (0,2 % i 0,4 %) na promjenu oksidacijske stabilnosti repičinog ulja. Određivanje oksidacijske stabilnosti repičinog ulja te utjecaj antioksidanasa, provedeno je testom ubrzane oksidacije ulja Schaal oven testom (63 °C).
Rezultat oksidacije ulja izražen je peroksidnim brojem tijekom četiri dana testa. Dodatkom prirodnog antioksidansa ekstrakta zelenog čaja efikasnije se štiti repičino ulje od oksidacijskog kvarenja u odnosu na ekstrakt nara i sintetski antioksidans oktil galat. Dodatkom ekstrakta nara ne postiže se zaštita repičinog ulja od oksidacijskog kvarenja. Mješavina ekstrakta zelenog čaja i ekstrakta ružmarina (50:50), udjela 0,2 % i 0,4 %, pokazuje veću efikasnost zaštite repičinog ulja. |
| Keywords | rapeseed oil oxidative stability natural antioxidants synthetic antioxidants |
| Parallel title (English) | Impact of antioxidants on oxidative stability of rapeseed oil |
| Committee Members | Andrija Pozderović
Tihomir Moslavac
Vedran Slačanac
Jurislav Babić
|
| Granter | Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY |
| Lower level organizational units | Department of Food Technologies
Sub-department of Food Engineering |
| Place | Osijek |
| State | Croatia |
| Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES
Food Technology
Engineering
|
| Study programme type | university |
| Study level | graduate |
| Study programme | Food Engineering |
| Academic title abbreviation | mag. ing. techn. aliment. |
| Genre | master's thesis |
| Language | Croatian |
| Defense date | 2014-05-15 |
| Parallel abstract (English) | Lipid oxidation is one of the main problems during the production, processing and using of edible oil which causing a major change in the chemical, sensory and nutritional properties.
In this study the effect of the addition of natural antioxidants (green tea extract, pomegranate extract, rosemary extract – StabilEnhance OSR) proportions of 0,2% and 0,4%, and effect of synthetic antioxidant octyl gallate proportions of 0,01% on oxidative stability of rapeseed oil and oil mixture of rapeseed oil and sunflower oil (50:50). The impact of the addition of a mixture of natural antioxidants (0.2% and 0.4%) to change the oxidation stability of rapeseed oil was also investigated. Determination of the oxidation stability of rapeseed 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 by peroxide value during the four days of the test. Natural antioxidant green tea extract effectively protect investigated rapeseed oil against oxidative deterioration compared to pomegranate extract and synthetic antioxidant octyl gallate. The addition of pomegranate extract achieves the protection of rapeseed oil from oxidative deterioration. A mixture of green tea extract and rosemary extract (50:50), of 0.2% and 0.4%, showing a higher protection efficiency of rapeseed oil. |
| Parallel keywords (Croatian) | repičino ulje oksidacijska stabilnost prirodni antioksidansi sintetski antioksidansi |
| Resource type | text |
| Access condition | Open access |
| Terms of use |  |
| URN:NBN | https://urn.nsk.hr/urn:nbn:hr:109:412480 |
| Repository | https://repozitorij.ptfos.hr |
