Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom

Gložinić, Ivana

prikaz prve stranice dokumenta Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom

Access restricted to students and staff of home institution

master's thesis

Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:074111

Gložinić, Ivana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Request a copy
of the document

Cite this document

APA 6th Edition

Gložinić, I. (2011). Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:074111

MLA 8th Edition

Gložinić, Ivana. "Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:074111

Chicago 17th Edition

Harvard

Gložinić, I. (2011). 'Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:074111

Vancouver

Gložinić I. Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:074111

IEEE

I. Gložinić, "Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:074111

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:074111

Please login to the repository to save this object to your list.

Metadata

Title	Oksidacijska stabilnost smjese biljnih ulja praćena Oven testom
Title (english)	Oxidation stability of a mixture of vegetable oils determined by Oven test
Author	Ivana Gložinić
Mentor	Tihomir Moslavac (mentor)
Committee member	Andrija Pozderović
Committee member	Tihomir Moslavac
Committee member	Vedran Slačanac
Committee member	Jurislav Babić
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) Osijek
Defense date and country	2011-02-14, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Oksidacija lipida je jedan od glavnih problema prilikom proizvodnje, prerade i primjene jestivih biljnih ulja, ona uzrokuje važnu promjenu kemijskih, senzorskih i nutritivnih svojstava. U ovom radu ispitivana je oksidacijska stabilnost različitih vrsta biljnih ulja i njihovih smjesa, te utjecaj sintetskog antioksidansa oktil galata (udjela 0,01 %) i prirodnog antioksidansa ekstrakta ružmarina (Oxy'Less.CS udjela O,3%) na promjenu oksidacijske stabilnosti ulja. Korištene su slijedaće vrste biljnih ulja: suncokretovo ulje, sojino ulje, repicino ulje, rižino ulje, kikirikijevo ulje i ulje marelice. Ispitivanje oksidacijske stabilnosti biljnih ulja, njihovih smjesa, te utjecaja antioksidanasa provedeno je upotrebom Oven testa. Ulje marelice i rižino ulje nakon provedbe 4 dana Oven testa pokazuju bolju stabilnost prema oksidacijskom kvarenju. Dodatkom ispitivanih biljnih ulja u suncokretovo ulje, kao i u sojino ulje povećava se oksidacijska stabilnost smjese ulja. Rezultat oksidacije ulja izražen je peroksidnim brojem određivanim tijekom 4 dana testa. Efikasnija zaštita ispitivanih biljnih ulja od oksidacijskog kvarenja postignuta je dodatkom prirodnog antioksidansa ekstrakta ružmarina u odnosu na dodatak oktil galata. Izuzetak je hladno prešano ulje marelice gdje je bolja zaštita dobivena primjenom oktil galata.
Abstract (english)	Oxidation of lipids is one of the major problems during production, processing and application of edible vegetable oils, it causes an important change in the chemical, sensory and nutritional properties. In this paper is researched the oxidation stability of various types of vegetable oils and theirs mixtures, and the influence of synthetic antioxidant octyl galatte (0,01%) and natural antioxidant rosemary extract (Oxy'Less.CS share of 0,3%) on the change of oxidation stability. There are used the following types of vegetable oils: sunflower oil, soy oil, rapeseed oil, rice oil, peanut oil and apricot oil. Oxidation stability of vegetable oils, theirs mixtures and the influence of antioxidants on oils is determined by Oven test. Apricot oil and rice oil after application of test for 4 days are showing better stability towards oxidation deterioration. Oxidation stability of mixtures of oils is increasing by adding analysed vegetable oils in sunflower oil, as in soy oil too. The result of oil oxidation is expresed in peroxide value determinated during 4 days of test. Preferable conservation of the tested oils from oxidative deterioration is accomplished by adding the natural antioxidant rosemary extract in comparison on influence of octyl galatte. The exception is cold pressed apricot oil where the better conservation is gained by usage of octyl galatte.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:074111
Study programme	Title: 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 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 Osijek
Created on	2015-11-06 13:10:16