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PRODUCTION AND STABILIZATION OF PEANUT OIL

Tihomir Moslavac ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Drago Šubarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Jurislav Babić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Antonija Šarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Dubravka Vitali Čepo ; University of Zagreb, Faculty of Pharmacy and Biochemistry, Ante Kovačića 1, 10000 Zagreb, Croatia
Antun Jozinović ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia

Puni tekst: engleski, pdf (502 KB) str. 40-45 preuzimanja: 17* citiraj
APA 6th Edition
Moslavac, T., Šubarić, D., Babić, J., Šarić, A., Vitali Čepo, D. i Jozinović, A. (2019). PRODUCTION AND STABILIZATION OF PEANUT OIL. Hrana u zdravlju i bolesti, 8 (1), 40-45. Preuzeto s https://hrcak.srce.hr/221970
MLA 8th Edition
Moslavac, Tihomir, et al. "PRODUCTION AND STABILIZATION OF PEANUT OIL." Hrana u zdravlju i bolesti, vol. 8, br. 1, 2019, str. 40-45. https://hrcak.srce.hr/221970. Citirano 21.09.2019.
Chicago 17th Edition
Moslavac, Tihomir, Drago Šubarić, Jurislav Babić, Antonija Šarić, Dubravka Vitali Čepo i Antun Jozinović. "PRODUCTION AND STABILIZATION OF PEANUT OIL." Hrana u zdravlju i bolesti 8, br. 1 (2019): 40-45. https://hrcak.srce.hr/221970
Harvard
Moslavac, T., et al. (2019). 'PRODUCTION AND STABILIZATION OF PEANUT OIL', Hrana u zdravlju i bolesti, 8(1), str. 40-45. Preuzeto s: https://hrcak.srce.hr/221970 (Datum pristupa: 21.09.2019.)
Vancouver
Moslavac T, Šubarić D, Babić J, Šarić A, Vitali Čepo D, Jozinović A. PRODUCTION AND STABILIZATION OF PEANUT OIL. Hrana u zdravlju i bolesti [Internet]. 2019 [pristupljeno 21.09.2019.];8(1):40-45. Dostupno na: https://hrcak.srce.hr/221970
IEEE
T. Moslavac, D. Šubarić, J. Babić, A. Šarić, D. Vitali Čepo i A. Jozinović, "PRODUCTION AND STABILIZATION OF PEANUT OIL", Hrana u zdravlju i bolesti, vol.8, br. 1, str. 40-45, 2019. [Online]. Dostupno na: https://hrcak.srce.hr/221970. [Citirano: 21.09.2019.]

Sažetak
The colour of peanut oil is pale-yellow, it has a neutral scent and it is rich in oleic and linoleic acid. The aim of this study was to investigate the effect of peanut kernel conditioning (25 °C, 35 °C, 45 °C, 55 °C), the addition of sunflower shells (3%, 6%, 9%), and the usage of oil during pressing. Peanut pressing is performed with a continuous press. Following the pressing process, a decision is made on the volume and the temperature of crude oil, as well as on pressing time. The additional steps include the natural precipitation of crude oil and the vacuum filtration of crude oil to obtain cold pressed oil. Some of the basic parameters for oil quality that are determined using standard methods are: peroxide number, free fatty acids, the proportion of insoluble impurities, and moisture content. Additionally, the results of the addition of natural and synthetic antioxidants on the oxidation stability of cold pressed peanut oil were examined. Finally, the results of the research show that conditioning and the addition of sunflower shells affect oil recovery during the pressing process. Conditioning peanuts at higher temperatures and the addition of a larger proportion of sunflower hulls resulted in greater amounts of produced oil. The natural antioxidant rosemary extract and synthetic propyl gallate achieve greater protection from oxidative degradation for the oil.

Ključne riječi
peanut oil; cold pressing; oxidative stability; antioxidants

Hrčak ID: 221970

URI
https://hrcak.srce.hr/221970

Posjeta: 33 *