Utjecaj prirodnih antioksidanasa na svojstva i održivost djevičanskog maslinovog ulja

Bačić, Lidija

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master's thesis

Utjecaj prirodnih antioksidanasa na svojstva i održivost djevičanskog maslinovog ulja

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. urn:nbn:hr:159:492523

Bačić, Lidija

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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APA 6th Edition

Bačić, L. (2005). Utjecaj prirodnih antioksidanasa na svojstva i održivost djevičanskog maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:492523

MLA 8th Edition

Bačić, Lidija. "Utjecaj prirodnih antioksidanasa na svojstva i održivost djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:492523

Chicago 17th Edition

Harvard

Bačić, L. (2005). 'Utjecaj prirodnih antioksidanasa na svojstva i održivost djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:492523

Vancouver

Bačić L. Utjecaj prirodnih antioksidanasa na svojstva i održivost djevičanskog maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:492523

IEEE

L. Bačić, "Utjecaj prirodnih antioksidanasa na svojstva i održivost djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:492523

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:492523

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Title	Utjecaj prirodnih antioksidanasa na svojstva i održivost djevičanskog maslinovog ulja
Title (english)	The influence of antioxidants on characteristics and stability of virgin olive oil
Author	Lidija Bačić
Mentor	Dubravka Štrucelj (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Oil and Fat Technology) Zagreb
Defense date and country	2005-06-16, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Utjecaj dodatka lecitina soje (0,5%) i maceriranih listića ružmarina (5%) na svojstva i održivost djevičanskih maslinovih ulja, iz domaćih sorti Oblica i Buharica berbe 2002/03. godine s otoka Brača, ispitivan je tijekom 6 mjeseci. Određivani su osnovni parametri kakvoće, tj. hidrolitičke i oksidacijske promjene, provedena je spektrofotometrijska analiza, određeni su pigmenti i indeks boje, udjel fenolnih spojeva, intenzitet gorčine, te se posebno odredila održivost ulja bez i s dodatkom lecitina i preparata ružmarina u uvjetima Rancimat testa pri 120°C. Ulja iz Oblice i Buharice tijekom cijelog istraživanja zadovoljavala su kriterije kategorije „djevičansko maslinovo ulje ekstra“. Dodatak lecitina nije utjecao na udjel slobodnih masnih kiselina, ali je nakon skladištenja od 6 mjeseci peroksidni broj bio najniži u uzorcima s lecitinom. Dodatak preparata ružmarina povisio je udjel fenolnih spojeva, jer neki fenolni spojevi iz ružmarina prelaze u ulje. Antioksidacijski spojevi ružmarina su najvjerojatnije sinergisti antioksidansima iz maslinovog ulja. Dodatak lecitina i ružmarina znatno produžuju održivost ulja.
Abstract (english)	The influence of soyabean lecithine (0,5%) and macerated rosemary leaves (5%) on the characteristics and stability of virgin olive oil obtained from domestic olive varieties, Oblica and Buharica, harvested in 2002/03 on the island of Brač, has been investigatet during the period of 6 months. Basic quality parameters have been determined e.g. the hydrolitical and oxidative changes, a spectrophotometrical analysis has been completed, pigments and color index, the content of phenolic compounds, intensity of bitterness and especially the stability of the oil with and without the addition of lecithine and rosemary in Rancimat conditions at 120ºC have been determined. Throughout the whole period Oblica and Buharica oils fulfilled the criteria of the category of „virgin olive oil extra“. The additon of lecithine did not have any influence on the content of free fatty acids, but after 6 months of storage the peroxide value was the lowest in the samples with lecithine. The addition of rosemary has increased the content of phenolic compounds because some of the phenolic compounds transfer to oil. Antioxidative compounds of rosemary are probably synergists to antioxidants in olive oil. The addition of lecithine and rosemary extends the stability of oil considerably.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:492523
Study programme	Title: Food Technology; specializations in: Food Engineering Course: Food Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-09-13 09:33:47