{"id":156879,"date":"2021-12-13T13:02:02","date_gmt":"2021-12-13T13:02:02","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/peroksidna-vrijednost-u-uljima\/"},"modified":"2022-10-07T11:50:00","modified_gmt":"2022-10-07T11:50:00","slug":"peroksidna-vrijednost-u-uljima","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/peroksidna-vrijednost-u-uljima\/","title":{"rendered":"Peroksidna vrijednost u uljima"},"content":{"rendered":"\t\t
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Dok jestiva ulja (kao \u0161to su kokosovo ulje, maslinovo ulje, suncokretovo ulje…) dijele mnoge kvalitete, potro\u0161a\u010di mogu odabrati odre\u0111eno ulje na temelju njegove cijene, jedinstvenih zdravstvenih prednosti i karakteristi\u010dne sposobnosti pobolj\u0161anja okusa obroka. Svako ulje ima svoj rok trajanja<\/strong>. Ovisi o sastavu samog ulja, njegovom pakiranju te skladi\u0161tenju i rukovanju nakon otvaranja. S vremenom se jestiva ulja mogu razgraditi i pokvariti<\/strong>. Primarni uzrok razgradnje jestivog ulja je oksidacija<\/strong>. Kako dolazi do oksidacije ulja, okusi i mirisi se mogu promijeniti, \u0161to rezultira proizvodom koji je nepo\u017eeljan za potro\u0161a\u010de. Primarni produkti oksidacije su peroksidi<\/strong>, hidroperoksidi i slobodni radikali. Oni djeluju kao katalizatori cijele reakcije i ubrzavaju je. Sekundarni proizvodi su aldehidi, ketoni, alkoholi, masne kiseline, oksi masne kiseline, epoksidi koji uzrokuju u\u017eeglost proizvoda. Peroksidi lako gube jedan atom kisika i pretvaraju se u obi\u010dne okside te su stoga jaka oksidacijska sredstva.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Vjerojatnije je da \u0107e se ova oksidacijska reakcija dogoditi pod odre\u0111enim uvjetima, uklju\u010duju\u0107i izlaganje svjetlu, prisutnost metalnih iona, uvo\u0111enje kisika ili kada se ne odr\u017eavaju temperature skladi\u0161tenja<\/strong>. Kako bi se utvrdila kakvo\u0107a ulja i po\u010detak oksidacije, odre\u0111uje se peroksidna vrijednost<\/strong>. Peroksidna vrijednost definirana je kao koli\u010dina peroksidnog kisika po kilogramu ulja, koja je iskazana u jedinicama miliekvivalenata ili meq.<\/p>\n

Peroksidna vrijednost<\/strong> nam puno govori o kvaliteti ulja<\/strong>. Peroksidni broj ozna\u010dava koli\u010dinu hidroperoksida i peroksida prisutnih u ulju. Ulja s peroksidnom vrijedno\u0161\u0107u u rasponu od 1 do 3 mmol O2 \/ kg<\/strong> smatraju se svje\u017eim i kvalitetnim<\/strong>. Ulja \u010dija peroksidna vrijednost <\/em>\u200b\u200b<\/em><\/strong>ne<\/em><\/strong>prelaze 10 mmol O2\/kg<\/strong> smatraju se prikladnima za prehranu ljudi<\/strong>. Peroksidni broj se smatra pokazateljem po\u010detne faze oksidacije ulja jer su nastali hidroperoksidi izrazito nestabilni i vrlo brzo se razgra\u0111uju u tzv. sekundarne oksidacijske produkte.<\/em><\/p>\n

Za mjerenje vrijednosti peroksida u ulju preporu\u010dujemo prijenosni fotometar za odre\u0111ivanje vrijednosti peroksida u uljima \u2013 HI83730<\/strong><\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Prijenosni fotometar HI83730 za odre\u0111ivanje vrijednosti peroksida u uljima kombinira to\u010dnost i jednostavnost kori\u0161tenja u ergonomskom, prijenosnom dizajnu. Korisnik mo\u017ee to\u010dno odrediti peroksidnu vrijednost maslinovog ulja u rasponu od 0,0 do 25,0 meq O2\/kg pomo\u0107u HI83730-20 gotovih reagensa.<\/p>\n

Za odre\u0111ivanje peroksidnog broja referentnom metodom AOCS Cd 8b-90 ili referentnom metodom AOAC 965.33 koristite Hanna Instruments HI931 automatski potenciometrijski titrator<\/strong>.<\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Automatski titrator HI931 je odgovor na va\u0161e namjenske potrebe za titracijom. Potpuno prilagodljiv, HI931 pru\u017ea to\u010dne rezultate i intuitivno korisni\u010dko iskustvo, sve u kompaktnom pakiranju. Titrirajte za razna mjerenja pritiskom na gumb, uklju\u010duju\u0107i kiseline, baze, redoks i selektivne ione. Bez dodatnih nadogradnji programiranja za kupnju, mo\u017eete odmah po\u010deti s mjerenjem. Ovaj titrator ima mogu\u0107nost, izme\u0111u mnogih drugih metoda, titrirati vrijednost peroksidnog broja i za ovo mjerenje postoje dvije standardizirane metode.<\/p>\n

Metoda za odre\u0111ivanje peroksidne vrijednosti (PV) u rafiniranim i nerafiniranim jestivim uljima, prema AOAC 965.33 do krajnje to\u010dke mV. Rezultati su izra\u017eeni u meq\/kg PV (peroksidna vrijednost).<\/p>\n

Metoda za odre\u0111ivanje peroksidne vrijednosti (PV) u rafiniranim i nerafiniranim jestivim uljima, slijede\u0107i AOCS Cd 8b-90 do krajnje to\u010dke mV. Rezultati su izra\u017eeni u meq\/kg PV (peroksidna vrijednost).<\/p>\n

Kontaktirajte nas za vi\u0161e informacija o kvaliteti va\u0161eg ulja.<\/p>\n<\/p>\n

Autor: Tajana Mokrovi\u0107, mag.nutr.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Dok jestiva ulja (kao \u0161to su kokosovo ulje, maslinovo ulje, suncokretovo ulje…) dijele mnoge kvalitete, […]<\/p>\n","protected":false},"author":14,"featured_media":156768,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[381],"tags":[],"class_list":["post-156879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr"],"yoast_head":"\nPeroksidna vrijednost u uljima - 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