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master's thesis
Stabilizacija hladno prešanog ulja kukuruzne klice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:140064
Tot, Nikolina
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

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Tot, N. (2020). Stabilizacija hladno prešanog ulja kukuruzne klice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:140064

Tot, Nikolina. "Stabilizacija hladno prešanog ulja kukuruzne klice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:140064

Tot, Nikolina. "Stabilizacija hladno prešanog ulja kukuruzne klice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:140064

Tot, N. (2020). 'Stabilizacija hladno prešanog ulja kukuruzne klice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:140064

Tot N. Stabilizacija hladno prešanog ulja kukuruzne klice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:140064

N. Tot, "Stabilizacija hladno prešanog ulja kukuruzne klice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:140064

Metadata
TitleStabilizacija hladno prešanog ulja kukuruzne klice
Title (english)Stabilization of Cold Pressed Corn Germ Oil
AuthorNikolina Tot
MentorTihomir Moslavac (mentor)
MentorAnte Lončarić (komentor)
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 country2020-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kukuruz, Zea mays L. predstavlja vodeću poljoprivrednu kulturu prema uzgoju u svijetu. Potječe iz Centralnog dijela Meksika. Kukuruzne klice izdvojene iz zrna kukuruza služe za dobivanje ulja. Sastav klice ovisi o postupku izdvajanja te kemijskom sastavu. Ulje kukuruznih klica, zbog dobre oksidacijske stabilnosti, visokog udjela esencijalnih masnih kiselina i tokoferola te dobrih senzorskih svojstava, spada u grupu visokovrijednih nutritivnih ulja. U radu je ispitan utjecaj dodatka sintetskih i prirodnih antioksidansa na promjenu oksidacijske stabilnosti hladno prešanog ulja kukuruznih klica. Upotrijebljeni antioksidansi su: ekstrakt zelenog čaja, ekstrakt rtanjskog čaja, ekstrakt koštica grožđa sorte Frankovka, ekstrakt ružmarina, TBHQ, α-tokoferol, mješavina tokoferola, kofeinska kiselina i ružmarinska kiselina. Učinkovitost dodataka navedenih antioksidansa na stabilizaciju ulja određena je SchaalOven testom oksidacijske stabilnosti pri konstantnoj temperaturi 63 °C. Primjenom standardnih metoda određeni su i osnovni parametri kvalitete ulja kukuruznih klica: udio slobodnih masnih kiselina, peroksidni broj, udio netopljivih nečistoća, udio vlage, saponifikacijski i jodni broj. Dobiveni rezultati ukazuju da sintetski antioksidansi imaju bolju učinkovitost u zaštiti od oksidacijskog kvarenja kod ulja kukuruznih klica u odnosu na prirodne antioksidanse. Najučinkovitiji je sintetski antioksidans TBHQ u usporavanju oksidacijskog kvarenja ulja kukuruznih klica. Od prirodnih antioksidanasa najveću efikasnost zaštite ovog ulja pokazuje ekstrakt ružmarina.
Abstract (english)
Corn, Zea mays L., presents the leading cultivated crop in the world. It derives from central Mexico. Corn germs separated from corn grain are used for production of oil. Structure of the germ depends on the process of separation and chemical composition. Corn germ oil, because of good oxidation stability, high levels of essential oils, tocopherol and good sensory characteristics, belong to the group of high-value oils. This work examines the influence of adding synthetic and natural antioxidants on the change of oxidation stability of coldpressed corn germ oil. Used antioxidants are: green tea extract, heather tea extract, frankovka grape seed extract, rosemary extract, TBHQ, α-tocopherol, tocopherol mixture, caffein acid and rosemary acid. The efficiency of adding antioxidants on oil stabilization was determined by SchaalOven test of oxidation stability at a constant temperature 63 °C. Using standard methods, basic parameters of corn germ oil quality: percentage of elevated fatty acids, peroxide number, percentage of insoluble impurities, moisture percentage, saponification and iodine number, were determined. The obained results show that synthetic antioxidants have a better efficiency in protection from oxidative deterioration of corn germ oil by comparison with natural antioxidants. The most efficient one in deceleration of oxidative deterioration of maize-germ oil is synthetic antioxidant TBHQ. Of the natural antioxidants, rosemary extract shows greater efficiency in protecting this oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:140064
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 on2020-12-18 09:00:59