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undergraduate thesis
Utjecaj dodataka biljnih ekstrakata na oksidativnu stabilnost ulja
završni rad
2018. urn:nbn:hr:167:903310
Nikolov, Nikolina
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Nikolov, N. (2018). Utjecaj dodataka biljnih ekstrakata na oksidativnu stabilnost ulja : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:903310

Nikolov, Nikolina. "Utjecaj dodataka biljnih ekstrakata na oksidativnu stabilnost ulja : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2018. https://urn.nsk.hr/urn:nbn:hr:167:903310

Nikolov, Nikolina. "Utjecaj dodataka biljnih ekstrakata na oksidativnu stabilnost ulja : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2018. https://urn.nsk.hr/urn:nbn:hr:167:903310

Nikolov, N. (2018). 'Utjecaj dodataka biljnih ekstrakata na oksidativnu stabilnost ulja : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:903310

Nikolov N. Utjecaj dodataka biljnih ekstrakata na oksidativnu stabilnost ulja : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2018 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:167:903310

N. Nikolov, "Utjecaj dodataka biljnih ekstrakata na oksidativnu stabilnost ulja : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:167:903310

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Metadata
TitleUtjecaj dodataka biljnih ekstrakata na oksidativnu stabilnost ulja : završni rad
Title (english)The effect of herb extract addition on plant oil oxidative stability : bachelor thesis
AuthorNikolina Nikolov
MentorIvana Generalić Mekinić (mentor)
MBZ: 298955
Committee memberDanijela Skroza (predsjednik povjerenstva)
Committee memberFranko Burčul (član povjerenstva)
Committee memberIvana Generalić Mekinić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2018-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Oksidacijska stabilnost ulja je parametar koji predstavlja vrijeme tokom kojeg se ulja mogu sačuvati od promjena uzrokovanih autooksidacijom. Brzina autooksidacije ovisi o sastavu ulja i može se produžiti ili skratiti u prisustvu sastojaka koji ju usporavaju ili ubrzavaju. U ovom radu analiziran je utjecaj dodataka biljnih ekstrakata (lavande, matičnjaka, mravinca, ružmarina i vriska) na oksidacijsku stabilnost ulja konoplje, lana, sezama i suncokreta. Oksidacijska stabilnost testirana je Rancimat metodom (temperatura 120°C, protok zraka 20 L/h). Sastav masnih kiselina u uljima je određen tehnikom plinske kromatografije sa plameno-ionizacijskim detektorom (GC-FID). Prema dobivenim rezultatima najveću oksidacijsku stabilnost između testiranih ulja pokazalo je ulje sezama (3,43 h), dok je najmanju oksidacijsku stabilnost imalo ulje lana (0,17 h). Dodatak ekstrakata je različito utjecao na stabilnost ulja. Ekstrakti matičnjaka, vriska i mravinca su kod ulja konoplje i lana izazvali ubrzanu oksidaciju dok u svim ostalim slučajevima ekstrakti su djelovali pozitivno i produljili vrijeme stabilnosti ulja. Autooksidacija je imala učinak i na profil masnih kiselina u uzorcima gdje je očekivano porastao udio zasićenih komponenti.
Abstract (english)
The oxidative stability of oil is a measure that represents the time in which it is possible to preserve oils from changes made by autoxidation processes. The rate of autoxidation depends on oil chemical composition and it could be decreased or prolonged by the presence of compounds that inhibit or accelerate these reactions. In this thesis the effect of herb extracts addition (lavender, balm, oregano, rosemary, mountain savory) on the oxidative stability of hemp, flax, sesame and sunflower seed oils was analyzed. The oxidative stability was tested using Rancimat method (temperature of 120°C, flow of 20 L/h). Fatty acid profiles of oils were determined using gas chromatography with flame ionization detection (GC-FID). According to the obtained results the highest oxidative stability was detected for sesame oil (3.43 h), while the lowest activity was detected for flax oil (0.17 h). The plant extract additions had different effects on oil oxidative stability. Balm, oregano and mountain savory extracts accelerated oxidation of hemp and flax oil, while in all other cases the effects of extracts on oils stability were positive and they prolonged it stability. Autoxidation affected also fatty acid profiles of the oils where the content of saturated compounds was increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:903310
Study programmeTitle: Undergrasuate Study of Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public note1. Rad je dio studentskog projekta Sveučilišta u Splitu pod nazivom "Najbolje od Dalmacije: znanost potvrđuje tradiciju"/ The paper is a part of the University of Split student project entitled "The Best of Dalmatia: the science behind tradition". 2. Ključne riječi doradio knjižničar/ Key words are revised by the librarian.
Created on2019-02-19 11:46:01