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Vpliv različnih olj na oksidacijsko stabilnost prepečenca
Lukman, Karmen (Author), Prislan, Iztok (Mentor) More about this mentor... This link opens in a new window

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Abstract
V diplomski nalogi smo primerjali oksidacijsko stabilnost prepečencev s sončničnim oljem in z oljem oljne ogrščice ter učinkovitost dodanih antioksidantov in lupine čebule. Oksidacijsko stabilnost smo določili z metodo rancimat. Ugotovili smo, da imata prepečenca različno oksidacijsko stabilnost. Pri prepečencih z oljem oljne ogrščice je indukcijski čas krajši, kar pomeni, da je takšen prepečenec manj oksidacijsko stabilen od prepečenca s sončničnem oljem. Olje oljne ogrščice vsebuje večji delež večkrat nenasičenih maščobnih kislin, zato je bolj dovzetno za oksidacijo in tvorbo sekundarnih komponent. Preučevani vzorci prepečenca so pokazali, da višja kot je količina dodanega antioksidanta, daljši je indukcijski čas in posledično boljša oksidacijska stabilnost. V primeru, ko se količina antioksidanta zmanjša, se skrajša indukcijski čas, kar kaže na zmanjšano oksidacijsko stabilnost. Ob dodatku naravnega antioksidanta lupine čebule, smo prišli do zaključka, da ta pripomore k izboljšanju oksidacijske stabilnosti. Ta ugotovitev je spodbudna predvsem za živilsko industrijo, kjer so vedno večje težnje po uporabi naravnih snovi z antioksidativnim učinkom.

Language:Slovenian
Keywords:rastlinska olja, sončnično olje, olje oljne ogrščice, prepečenec, oksidacijska stabilnost, antioksidanti, rancimat, indukcijski čas, antioksidativna učinkovitost
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2020
Publisher:[K. Lukman]
UDC:664.34:664.664.33:66.094.3.097.8
COBISS.SI-ID:39976195 Link is opened in a new window
Views:80
Downloads:17
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Secondary language

Language:English
Title:Effect of different oils on oxidative stability of rusk
Abstract:
In the Bachelor thesis we compared the oxidative stability of rusk with addition of sunflower oil and rapeseed oil and effectiveness of antioxidants that were added and dry onion skin. The oxidative stability was determined with the rancimat method. Results show that rusks have different oxidative stability. Rusk with rapeseed oil has shorter induction time and consequently lower oxidative stability as compared to rusk with sunflower oil. Rapeseed oil contains more polyunsaturated fatty acids that render faster oxidation. Additionally, rusk samples supplied with antioxidants had longer induction time and increases oxidative stability. Lower antioxidant contents lead to shorter induction time which can be interpreted as decrease in oxidative stability. Dry onion skin, which was used as a natural antioxidant, turs out as a very good source of antioxidant that improves resistance to oxidation of oils and rusk. These results could be useful for food industry, where a growing trend of using natural ingredients to satisfy consumer desire for healthy food products is observed.

Keywords:vegetable oils, sunflower oil, rapeseed oil, rusk, oxidative stability, antioxidants, rancimat, induction time, antioxidant activity

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