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master's thesis
Utjecaj dodatka antioksidansa na održivost mješavine konopljinog i suncokretovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:181613
Jelić, Lora
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

Jelić, L. (2022). Utjecaj dodatka antioksidansa na održivost mješavine konopljinog i suncokretovog ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:181613

Jelić, Lora. "Utjecaj dodatka antioksidansa na održivost mješavine konopljinog i suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:181613

Jelić, Lora. "Utjecaj dodatka antioksidansa na održivost mješavine konopljinog i suncokretovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:181613

Jelić, L. (2022). 'Utjecaj dodatka antioksidansa na održivost mješavine konopljinog i suncokretovog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:181613

Jelić L. Utjecaj dodatka antioksidansa na održivost mješavine konopljinog i suncokretovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:181613

L. Jelić, "Utjecaj dodatka antioksidansa na održivost mješavine konopljinog i suncokretovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:181613

Metadata
TitleUtjecaj dodatka antioksidansa na održivost mješavine konopljinog i suncokretovog ulja
Title (english)The Influence of the Addition of Antioxidants on the Shelf Life of the Mixture of Hemp and Sunflower Oil
AuthorLora Jelić
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 country2022-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog diplomskog rada bio je ispitati utjecaj dodatka prirodnih antioksidanasa i sinergista na promjenu oksidacijske stabilnosti mješavine konopljinog i visokooleinskog suncokretovog ulja. Oba ulja pripadaju kategoriji hladno prešanih ulja što znači da su proizvedena prešanjem, primjenom visokih tlakova bez termičkog tretiranja i dodatka kemikalija. Od antioksidanasa korišteni su ekstrakt zelenog čaja, ekstrakt ružmarina (tip OxyLess CS), ekstrakt kadulje, ekstrakt tropa jabuke, te sinergisti kofeinska kiselina, ružmarinska kiselina i limunska kiselina. Antioksidacijsko djelovanje pojedinog antioksidansa pratilo se provedbom Schaal Oven testa tijekom četiri dana pri konstantnoj temperaturi od 63 °C. Rezultati ispitivanja stabilnosti mješavine ulja prikazani su vrijednostima peroksidnog broja tijekom određenog vremena provedbe testa. Od ispitivanih antioksidanasa ekstrakt ružmarina pokazuje najbolju zaštitu mješavine ulja od oksidacijskog kvarenja. Dodatkom sinergista limunske kiseline uz ekstrakt ružmarina i ekstrakt zelenog čaja malo je povećana stabilnost ulja. Kofeinska kiselina nije pokazala antioksidacijsko djelovanje u ovoj mješavini ulja.
Abstract (english)
The aim of this thesis was to examine the effect of supplementation of natural and synthetic antioxidants and synergists to alter oxidative stability of a mixture of hemp and sunflower, high oleic oil. Both oils belong to the category of cold pressed oils which means that they are produced by pressing, by applying high pressures without thermal treatment and the chemical additions. The oxidants used were the green tea extract, rosemary extract (OxyLess CS type), sage extract, apple trope extract, and the following synergists: caffeic acid, rosemary acid, and citric acid. The antioxidant action of a particular antioxidant was monitored by Schaal Oven test implementation during a four days period at a constant temperature of 63 °C. The results of the oil mixture stability test are shown in values of peroxide value over a specified test period. Among examined antioxidants, rosemary extract shows the best protection of the oil mixture from oxidative damage. With the addition of citric acid synergist along with rosemary extract and green tea extract, the stability of the oil is slightly increased. Caffeic acid did not show antioxidant activity in this oil mixture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:181613
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-07-11 09:04:39