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master's thesis
Stabilizacija ulja sikavice s prirodnim i sintetskim antioksidansima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:408150
Furundžija, Stjepan
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

Furundžija, S. (2020). Stabilizacija ulja sikavice s prirodnim i sintetskim antioksidansima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:408150

Furundžija, Stjepan. "Stabilizacija ulja sikavice s prirodnim i sintetskim antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:408150

Furundžija, Stjepan. "Stabilizacija ulja sikavice s prirodnim i sintetskim antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:408150

Furundžija, S. (2020). 'Stabilizacija ulja sikavice s prirodnim i sintetskim antioksidansima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:408150

Furundžija S. Stabilizacija ulja sikavice s prirodnim i sintetskim antioksidansima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:408150

S. Furundžija, "Stabilizacija ulja sikavice s prirodnim i sintetskim antioksidansima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:408150

Metadata
TitleStabilizacija ulja sikavice s prirodnim i sintetskim antioksidansima
Title (english)Stabilization of Milk Thistle Seed Oil with Natural and Synthetic Antioxidants
AuthorStjepan Furundžija
MentorTihomir Moslavac (mentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak diplomskog rada bila je stabilizacija hladno prešanog ulja sikavice. Ispitan je utjecaj dodatka prirodnih i sintetskih antioksidanasa na promjenu oksidacijske stabilnosti hladno prešanog ulja sikavice. Ulje sikavice proizvedeno je hladnim prešanjem osušene i neoljuštene sjemenke. Od prirodnih antioksidanasa korišteni su ekstrakt ružmarina (tip StabilEnhance), ekstrakt koštice grožđa sorte Frankovka, α- tokoferol, mješavina tokoferola, ekstrakt zelenog čaja, ekstrakt primorskog vriska (rtanjskog čaja), kofeinska kiselina, ružmarinska kiselina, a od sintetskih antioksidanasa terc-butilhidrokinon (TBHQ). Efikasnost dodatka antioksidansa u stabilizaciji ulja određena je Schaal oven testom oksidacijske stabilnosti kod konstantne temperature 63 ᵒC. Rezultati ispitivanja stabilnosti ulja prikazani su vrijednostima peroksidnog broja tijekom četiri dana provedbe testa. Ispitivanjem se došlo do zaključka da terc-butilhidrokinon (TBHQ) te ekstrakt ružmarina tip StabilEnhance imaju najbolje antioksidacijsko djelovanje na hladno prešano ulje sikavice.
Abstract (english)
The aim of this research was the stabilization of cold-pressed Milk Thistle Seed Oil. The effect of the addition of natural and synthetic antioxidants on the change in oxidative stability of cold pressed Milk Thistle Seed Oil was investigated. Milk Thistle Seed Oil was produced by cold pressing dried and unpeeled seeds. The natural antioxidants that are used: rosemary extract (type StabilEnhance), grape seed extract type Frankovka, alpha tocopherol, tocopherol mixture, green tea extract, winter savory extract, caffeic acid, rosemary acid and synthetic tert-Butylhydroquinone (TBHQ). The efficiency of antioxidant addition in oil stabilization was determined by Schaal oven oxidation stability test at a constant temperature of 63 ᵒC. The results of the oil stability test are shown by the peroxide value during the four days of the test. The study concluded that tert-Butylhydroquinone (TBHQ) and rosemary extract type StabilEnhance have the best antioxidant effect on cold-pressed Milk Thistle Seed Oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:408150
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-12-16 08:14:57