Toplinska i toplinsko oksidacijska stabilnost odabranih jestivih ulja

master's thesis

• Title (english): Thermal and oxidative stability of selected edible oils
• Author: Matea Lilić
• Mentor: Fabio Faraguna (mentor)
• Committee member: Fabio Faraguna (predsjednik povjerenstva)
• Committee member: Ante Jukić (član povjerenstva)
• Committee member: Domagoj Vrsaljko (član povjerenstva)
• Granter: University of Zagreb; Faculty of Chemical Engineering and Technology; Zagreb
• Defense date and country: 2019-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Chemical Engineering

Abstract

Biljna ulja važna su sastavnica ljudske prehrane. Koriste se kao medij za prijenos topline omogućavajući termičku obradu namirnica te kao dodaci prehrani bez termičke obrade. Djelovanjem visokih temperatura i kisika dolazi do promjena u sastavu ulja i obrađivanih namirnica. Cilj ovog rada bio je ispitati toplinsku i toplinsko oksidacijsku stabilnost jestivih biljnih ulja pribavljenih većinom na lokalnom tržištu. Ispitivana ulja su: maslinovo ulje, ekstra djevičansko maslinovo ulje, konopljino ulje, suncokretovo ulje, bučinovo ulje i kokosovo ulje. Korištene tehnike mjerenja su: termogravimetrijska analiza, infracrvena spektroskopija i diferencijalna pretražna kalorimetrija. Dobiveni rezultati su u skladu s rezultatima standardiziranog Rancimat testa prema kojem su kokosovo ulje i ekstra djevičansko maslinovo ulje pokazali najveću toplinsku i toplinsko oksidacijsku stabilnost.

Abstract (english)

Vegetable oils play an important role in human diet. They are used as a heat transfer medium for thermal processing of food such as frying or as dietary supplement to food without thermal processing.. The aim of this thesis was to examine the thermal and oxidative stability of edible vegetable oils obtained mostly from the local suppliers. The tested oils are olive oil, extra virgin olive oil, hemp oil, sunflower oil, pumpkin seed oil and coconut oil. Analysis was performed by: thermogravimetric analysis, infrared spectroscopy and differential scanning calorimetry. The results obtained are in general agreement with standard Rancimat test used for determination of oxidation stability of oils and animal fats. Coconut oil and extra virgin olive oil showed highest thermal and oxidation stability.

• Keywords: biljna ulja; toplinska i toplinsko oksidacijska stabilnost; TGA; DSC; FTIR; Rancimat test
• Keywords (english): vegetable oil; thermal and oxidative stability; TGA; DSC; FTIR; Rancimat test
• Language: croatian
• URN:NBN: urn:nbn:hr:149:706778
• Study programme: Title: Environmental Engineering - Graduate study; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka ekoinženjerstva (magistar/magistra inženjer/inženjerka ekoinženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2022-02-22 14:57:02