prikaz prve stranice dokumenta Utjecaj antioksidansa na održivost smjese biljnih ulja
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master's thesis
Utjecaj antioksidansa na održivost smjese biljnih ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:682939
Vuković, Danijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Vuković, D. (2010). Utjecaj antioksidansa na održivost smjese biljnih ulja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:682939

Vuković, Danijela. "Utjecaj antioksidansa na održivost smjese biljnih ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:682939

Vuković, Danijela. "Utjecaj antioksidansa na održivost smjese biljnih ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:682939

Vuković, D. (2010). 'Utjecaj antioksidansa na održivost smjese biljnih ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:682939

Vuković D. Utjecaj antioksidansa na održivost smjese biljnih ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 March 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:682939

D. Vuković, "Utjecaj antioksidansa na održivost smjese biljnih ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:682939

Metadata
TitleUtjecaj antioksidansa na održivost smjese biljnih ulja
Title (english)Effect of antioxidants on the viability of a mixture of vegetable oils
AuthorDanijela Vuković
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2010-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Jedan od glavnih problema prilikom proizvodnje, primjene i prerade jestivih ulja je oksidacija lipida, ona uzrokuje važnu promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu istraživan je utjecaj sintetskog antioksidansa propil galata (0,01 %) i prirodnih antioksidanasa ekstrakta ružmarina OxyLess.CS (0,1 % i 0,3 %) i ekstrakta zelenog čaja (0,1 % i 0,3 %) na oksidacijsku stabilnost smjese sezamovog ulja i ostalih vrsta biljnih ulja (50 : 50). Za ispitivanje oksidacijske... More stabilnosti korištene su sljedeće vrste biljnih ulja: sezamovo ulje, kikirikijevo ulje, orahovo ulje, bademovo ulje, repičino ulje, ekstra djevičansko maslinovo ulje. Određivanje oksidacijske stabilnosti ulja, njihovih kombinacija, te utjecaj antioksidansa (propil galata, ekstrakta ruţmarina i ekstrakta zelenog čaja) provedeno je testom ubrzane oksidacije ulja – Oven testom (63 °C). Rezultat oksidacije ulja izražen je peroksidnim brojem (Pbr) tijekom 4 dana testa. Dodatkom sezamovog ulja (50 %) u druge vrste ispitivanih biljnih ulja došlo je do porasta stabilnosti smjese ulja prema oksidacijskom kvarenju. Prirodni antioksidansi ekstrakt ružmarina OxyLess.CS i ekstrakt zelenog čaja efikasnije štiti smjesu ulja od oksidacijskog kvarenja u odnosu na dodatak sintetskog antioksidansa propil galata. Less
Abstract (english)
One of the major problems during production, application and processing of edible oils is oxidation of lipids, it causes an important change in the chemical, sensory and nutritional properties. In this paper, monitored the influence of synthetic antioxidants propyl gallate (0,01%) and natural antioxidant: extracts of rosemary OxyLess.CS (0,1% and 0,3%) and green tea extract (0,1% and 0,3%), on the oxidative stability of sezame oil mixtures and other types of vegetable oil (50:50). To... More test the stability of oxidation were used the following types of vegetable oils: sezame oil, peanut oil, nut oil, almond oil, rape oil, extra virgin olive oil. Determination of oxidation stability of oils and their combination, and the impact of antioxidant (propyl gallate, extracts of rosemary and green tea extract) conducted with a test of rapid oxidation of oils – Oven test (63 °C). The result of oil oxidation expressed peroxide value (PV) during 4 days of the test. The addition of sesame oil (50%) in other vegetable oils tested, there was an increase in the stability of a mixture of oil degradation by oxidation . Natural antioxidants OxyLess.CS rosemary extract and green tea extract effectively protects the oil mixture from oxidative deterioration as compared to the addition of synthetic antioxidants propyl gallate. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:682939
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-06 15:44:11
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