Utjecaj dodatka ružmarina na stabilnost suncokretovog i djevičanskog maslinovog ulja

master's thesis

• Title (english): The influence of rosemary addition on the stability of the sunflower and virgin olive oil
• Author: Emira Jatić
• Mentor: Dubravka Škevin (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: 2008-05-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ružmarin je široko rasprostranjen začin čiji je okus dobro prihvaćen kod potrošača. Proučavan je utjecaj dodatka suhih listića ružmarina na termičku i oksidacijsku stabilnost rafiniranog suncokretovog ulja i djevičanskog maslinovog ulja. Uzorci su zagrijavani na temperaturi prženja (180 °C) u trajanju od pet sati tijekom šest uzastopnih dana. Promjene prilikom zagrijavanja praćene su određivanjem vrijednosti peroksidnog broja (PB), anisidinskog broja (AB) i udjela ukupnih polarnih spojeva. Održivost uzoraka praćena je i Oven testom pri 60 °C. Prema svim proučavanim parametrima, ulja obogaćena sa 0,5% suhih ružmarinovih listića pokazala su značajno veću stabilnost (pri 180 °C i 60 °C), od kontrolnih uzoraka bez dodatka ružmarina. Nakon 30 sati zagrijavanja najveći udio ukupnih polarnih spojeva dosegao je kontrolni uzorak suncokretovog ulja (oko 27%) i postao upitne kakvoće za daljnju upotrebu. Slijede ga suncokretovo ulje sa ružmarinom sa oko 21% ukupnih polarnih spojeva, kontrolni uzorak maslinovog ulja sa oko 20% te maslinovog ulja sa ružmarinom sa oko 14% ukupnih polarnih spojeva.

Abstract (english)

Rosemary is widely used spice in processed foods, and its flavour is well admitted by the consumers. The effect of addition of dry rosemary leaves on the thermal and oxidative stability was studied. Samples were heated at frying temperature (180°C) for 5 hours during 6 consecutive days. Changes during heating were assessed by determination of peroxide value (PV), p-anisidine value (AV) and quantification of total polar components (TPC). Oxidative stability of the samples was also determined by Oven test, at 60 °C. According to all examined parameters, the oils supplemented with 0.5% dry rosemary leaves were significatly more stabile (at 180°C and 60 °C) than the control samples not containing rosemary. Control sunflower oil after 30 hours of heating was nearly unsuitable for further consumption ( about 27% TPC). At the same time TPC content for sunflower oil with rosemary leaves was about 21%, for control virgin olive oil about 20%, and for virgin olive oil with rosemary about 14%.

• Keywords: prženje; oksidacijska stabilnost; ružmarin; suncokretovo ulje; djevičansko maslinovo ulje
• Keywords (english): frying; oxidative stability; rosemary; sunflower oil; virgin olive oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:498500
• 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
• Created on: 2017-09-05 09:39:15