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master's thesis
Utjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:445056
Tolić, Danijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Tolić, D. (2015). Utjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:445056

Tolić, Danijela. "Utjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:445056

Tolić, Danijela. "Utjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:445056

Tolić, D. (2015). 'Utjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:445056

Tolić D. Utjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:445056

D. Tolić, "Utjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:445056

Metadata
TitleUtjecaj lokacije maslinika i dodatka antioksidanasa na oksidacijsku stabilnost ulja maslina sorte Oblica
Title (english)The impact of location of olive grove and antioxidants on oxidative stability of olive oil type Oblica
AuthorDanijela Tolić
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 country2015-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Oksidacijsko kvarenje jedno je od glavnih problema tijekom proizvodnje, prerade i skladištenja maslinovog ulja. U ovom radu istraživan je utjecaj dodatka prirodnih antioksidanasa (ekstrakta zelenog čaja, ekstrakta maslinovog lista, ekstrakta nara, ekstrakta ružmarina tipa OxyLess CS, eteričnog ulja rtanjskog čaja) u udjelima 0,1%, 0,2% i 0,05% (eterično ulje rtanjskog čaja) na oksidacijsku stabilnost ili održivost ekstra djevičanskog maslinovog ulja dobivenog iz sorte Oblica, uzgojene uz obalu mora i u zaleđu Biograda. Određivanje oksidacijske stabilnosti provedeno je testom ubrzane oksidacije ulja Schaal Oven testom (63 °C). Rezultat oksidacije izražen je peroksidnim brojem tijekom četiri dana testa. Dodatkom ekstrakta ružmarina i zelenog čaja efikasnije se štiti maslinovo ulje sorte Oblica uzgojeno uz obalu mora, kao i maslinovo ulje uzgojeno u zaleđu. Dodatkom ekstrakta maslinovog lista i ekstrakta nara ne postiže se porast stabilnosti maslinovog ulja uzgojenog uz obalu mora kao ni onog uzgojenog u zaleđu. Efikasniji učinak dodatka antioksidanasa vidljiv je kod maslinovog ulja sorte Oblica uzgojene uz obalu mora u odnosu na ono sorte Oblica uzgojene u zaleđu Biograda.
Abstract (english)
Oxidative decay is one of the main problems during the production, processing and storage of olive oil. In this study the effect of the additon of natural antioxidants (green tea extract, olive leaf extract, pomegranate extract, rosemary extract type OxyLess CS, essential oils of winter savory) in the proportions of 0.1%, 0.2% and 0.05% (essential oil winter savory) on oxidative stability and sustainability of extra virgin olive oils obtained from the variety of forms, grown along the coast and in the hinterland of Biograd. Determination of the oxidative stability test was conducted by accelerated oil oxidation Schaal oven test (63 ° C). The result of oxidation is expressed by peroxide value during the four days of the test. Addition of rosemary extract and green tea effectively protects olive oil made from Oblica grown along the coast, as well as olive oil grown in the hinterland. The addition of olive leaf extract and pomegranate extract is not achieved by an increase in the stability of olive oil grown at the coast as well as those grown in the hinterland. More efficient additive effect of antioxidants is seen in the olive oil made from Oblica grown on the coast compared to olive oil made from Oblica grown in the hinterland of Biograd.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:445056
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 11:21:53