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master's thesis
Proizvodnja i stabilizacija hladno prešanog makovog ulja ozime sorte Oz
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:652414
Štimac, Alen
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

Štimac, A. (2024). Proizvodnja i stabilizacija hladno prešanog makovog ulja ozime sorte Oz (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:652414

Štimac, Alen. "Proizvodnja i stabilizacija hladno prešanog makovog ulja ozime sorte Oz." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:652414

Štimac, Alen. "Proizvodnja i stabilizacija hladno prešanog makovog ulja ozime sorte Oz." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:652414

Štimac, A. (2024). 'Proizvodnja i stabilizacija hladno prešanog makovog ulja ozime sorte Oz', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:652414

Štimac A. Proizvodnja i stabilizacija hladno prešanog makovog ulja ozime sorte Oz [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 May 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:652414

A. Štimac, "Proizvodnja i stabilizacija hladno prešanog makovog ulja ozime sorte Oz", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:652414

Metadata
TitleProizvodnja i stabilizacija hladno prešanog makovog ulja ozime sorte Oz
Title (english)The Production and Stabilization of Cold-Pressed Poppy Seed Oil of the Oz Winter Variety
AuthorAlen Štimac
MentorTihomir Moslavac (mentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
Committee memberAnte Lončarić (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 country2024-03-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mak (Papaver somniferum L.) je jednogodišnja biljka koja može narasti do jednog metra visine. Makovo ulje je bogato nezasićenim masnim kiselinama, a dominiraju linolna i oleinska masna kiselina. U ovom istraživanju proučavan je utjecaj različitih procesnih parametara prešanja sjemenke maka ozime sorte Oz na iskorištenje hladno prešanog makovog ulja i njegovu kvalitetu. Primjenjivani parametri prešanja su: nastavak za izlaz pogače, temperatura grijača glave preše i frekvencija elektromotora (brzina pužnice). Na proizvedenom hladno prešanom makovom ulju određeni su pokazatelji kvalitete (peroksidni broj, slobodne masne kiseline, vlaga, netopljive nečistoće). Također je istraživan utjecaj dodatka antioksidanasa i sinergista na oksidacijsku stabilnost makovog ulja primjenom Schaal Oven testa. Od antioksidanasa korišteni su: ekstrakt ružmarina (OxyLess Cs, StabilEnhance OSR 5), ekstrakt lavande, ekstrakt gorušice, mješavina tokoferola, eterično ulje kadulje, ekstrakt zelenog čaja, liofilizirani trop jabuke, propil galat, a od sinergista limunska kiselina, ružmarinska kiselina, kafeinska kiselina. Rezultati istraživanja pokazuju da procesni parametri prešanja utječu na iskorištenje makovog ulja. Ispitivani antioksidansi uspješno stabiliziraju makovo ulje osim primjene mješavine tokoferola. Najbolja zaštita makovog ulja od oksidacije ostvarena je dodatkom ekstrakta ružmarina (OxyLess CS) i ekstrakta zelenog čaja 95 % polifenola.
Abstract (english)
Poppy (Papaver somniferum L.) is an annual plant that can grow up to one meter in height. Poppy oil is rich in unsaturated fatty acids, with linoleic and oleic fatty acids dominating. This research explored the influence of various processing parameters on the yield and quality of cold-pressed poppy oil from the winter variety Oz poppy seeds. The applied pressing parameters included: the attachment for cake output, the temperature of the press head heater, and the frequency of the electric motor (screw speed). Quality indicators were determined for the produced cold-pressed poppy oil (peroxide number, free fatty acids, moisture, insoluble impurities). Additionally, the impact of adding antioxidants and synergists on the oxidative stability of poppy oil was investigated using the Schaal Oven test. The antioxidants utilized were: rosemary extract (OxyLess Cs, StabilEnhance OSR 5), lavender extract, mustard extract, a mixture of tocopherols, sage essential oil, green tea extract, lyophilized apple trop, propyl gallate, while synergists included citric acid, rosemary acid, and caffeine acid. The research results indicate that pressing process parameters influence the yield of poppy oil. The tested antioxidants successfully stabilized poppy oil except for the mixture of tocopherols. The best protection against oxidation of poppy oil was achieved by adding rosemary extract (OxyLess CS) and green tea extract with 95% polyphenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:652414
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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 on2024-04-05 08:27:30