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master's thesis
Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:551750
Periša, 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

Cite this document

Periša, N. (2023). Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:551750

Periša, Nikolina. "Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:551750

Periša, Nikolina. "Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:551750

Periša, N. (2023). 'Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:551750

Periša N. Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:551750

N. Periša, "Proizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:551750

Metadata
TitleProizvodnja hladno prešanog ulja kajsije i stabilizacija s antioksidansima
Title (english)Production of Cold Pressed Apricot Oil and Its Stabilization with Antioxidants
AuthorNikolina Periša
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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Prunus armeniaca L. (Rosaceae) ili kajsija je jestiva biljna vrsta uz koju se veže niz pozitivnih učinaka na zdravlje čovjeka. Sadrži plod koji se sastoji od mezokarpa i koštice, a unutar koštice nalazi se sjemenka. Postupkom prešanja sjemenki dobiva se sirovo ulje, a u ovom radu je ispitivana povezanost procesnih parametara (veličina otvora glave preše, temperatura glave preše, frekvencija elektromotora) na iskorištenje ulja. Također ispitivana je i oksidacijska stabilnost ulja, sa i bez dodatka antioksidanasa, Oven testom tijekom 10 dana testiranja. Promjene oksidacijske stabilnosti pratile su se određivanjem peroksidnog broja svakih 24 sata. Kao antioksidansi koristili su se ekstrakti ružmarina, zelenog čaja, gorušice, lavande i kadulje. Ispitivana je oksidacijska stabilnost macerata (ulje kajsije s različitim biljkama: sitni ružmarin, krupni ružmarin, lavanda, kadulja i gorušica). Najveće iskorištenje ulja dobiveno je kod procesnih parametara: nastavak za izlaz pogače 7 mm, temperatura glave preše 90 °C i frekvencija elektromotora 30 Hz. Najbolji antioksidacijski učinak pokazuje ekstrakt ružmarina i zelenog čaja. Macerat s kaduljom pokazuje najbolju oksidacijsku stabilnost.
Abstract (english)
Prunus armeniaca L. (Rosaceae) or apricot is an edible plant associated with numerous positive health effects. It contains fruit that is made of mesocarp and pit and inside of the pit is a kernel. Raw oil is obtained by pressing process and the aim of this study was to examine the connection of process parametars (hole size head presses, temperature of head presses, electric motor frequency) to the utilization of the oil. The oxidation stability of the oil, with or without added antioxidants, was also tested by the Oven test for 10 days. Changes of oxidative stability were monitored by determining the peroxide number every 24 hours. Rosemary, green tea, mustard, lavender and sage extracts were used as antioxidants. The oxidation stability of the macerate (apricot oil with various plants: small rosemary, large rosemary, lavender, sage and mustard) was tested . The highest oil extraction was obtained with following process parameters: hole size head presses 7 mm, temperature od head presses 90 °C and electric motor frequency 30 Hz. Rosemary extract and green tea extract showed the best antioxidant effect. Macerate with sage shows the best oxidation stability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:551750
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 on2023-10-02 08:28:28