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Suncokretovo ulje proizvodi se iz sjemenki biljke Helianthus annus L. koja je podrijetlom iz Sjeverne Amerike. Sjemenke suncokreta sadrže oko 40 - 60 % ulja. U ovom ispitivanju proizvedeno je suncokretovo ulje iz sjemenki suncokreta sorte NK Neoma koja je uzgojena s povećanim udjelom selena, cinka i željeza. Ulje je proizvedeno hladnim prešanjem uz pomoć pužne preše, a ispitivan je utjecaj dva tipa pužne osovine i različitih procesnih parametara prešanja na prinos i kvalitetu ulja. Tijekom prešanja ispitivani parametri su: veličina nastavka za izlaz pogače, temperatura grijača glave preše i frekvencija elektromotora. Na proizvedenom hladnom prešanom suncokretovom ulju određeni su osnovni parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio vode, udio netopljivih nečistoća, te parametri identifikacije ulja: saponifikacijski i jodni broj. Rezultati pokazuju da vrijednostii osnovnih parametara kvalitete ne prelaze maksimalno dopuštene vrijednosti prema Pravilniku o jestivim uljima i mastima (NN 11/19). Sunflower oil is produced from the seeds of the plant Helianthus annus L., which is native to North America. Sunflower seeds contain about 40-60 % oil. In this test, sunflower oil was produced from sunflower seeds of the NK Neoma variety, which was grown with an increased content of selenium, zinc and iron. The oil was produced by cold pressing using a screw press, and the influence of two types of worm shaft and different process parameters of pressing on oil yield and quality was investigated. During the pressing, the examined parameters are: the size of the cake outlet, the temperature of the press head heater and the frequency of the electric motor. The basic parameters of oil quality were determined on the produced cold pressed sunflower oil: peroxide value, free fatty acids, water content, insoluble impurities conten, and oil identification parameters: saponification and iodine number. The results show that the values of the basic quality parameters do not exceed the maximum permissible values according to the Ordinance on edible oils and fats (OG 11/19).

Zadatak ovog rada odnosio se na ispitivanje utjecaja procesnih parametara prešanja sjemenke lana na učinkovitost proizvodnje hladno prešanog ulja te njegovu kvalitetu. Prešanje sjemenki lana provedeno je na pužnoj preši, a tijekom rada podešavali su se parametri: nastavak za izlaz pogače, temperatura grijača glave preše i frekvencija elektromotora. Nakon postupka prešanja dobiveno sirovo ulje se skladištilo na tamnom mjestu sedam dana, a potom je provedena vakuum filtracija kojom su se uklonile zaostale netopljive nečistoće iz ulja. Kvaliteta proizvedenog hladnog prešanog lanenog ulja ispitivana je standardnim metodama za određivanje: peroksidnog broja, slobodne masne kiseline, udjela vlage i netopljivih nečistoća. Također, u radu je ispitana oksidacijska stabilnost proizvedenog ulja pomoću Schaal Oven testa. U svrhu provođenja testa korišteni su antioksidansi (prirodni, sintetski) i sinergisti. Dobiveni rezultati ispitivanja ukazuju da se primjenom najmanjeg nastavka za izlaz pogače (6 mm) dobilo najviše ulja i najmanji je udio zaostalog ulja u pogači. Veće iskorištenje ulja je kod viših temperatura glave preše i kod manje frekvencije elektromotora. Najbolje antioksidacijsko djelovanje u zaštiti lanenog ulja pokazao je ekstrakt ružmarina (OxyLess CS), a ekstrakt zelenog čaja i ekstrakt tropa jabuke (96 % EtOH) su djelovali kao prooksidansi. The goal of this thesis was to examine the influence of the process parameters of flaxseed pressingon the efficiency of cold-pressed oil production and its quality. The flaxseed was screw pressed and the following parameters were adjusted during the process: extension for the press cake outlet, temperature of the output press head, and the electric motor frequency. Following the pressing process, the obtained crude oil was stored in a dark place for seven days after which residual insoluble impurities were removed by vacuum filtration.The quality of the produced cold-pressed flaxseed oil was tested by standard methods for the determination of: peroxide value, the level of free fatty acids, moisture and insoluble impurities content. Oxidative stability was also tested using the Schaal Oven test for which antioxidants (natural, synthetic) and synergists were used. Test results indicate that the most oil was obtained and the least residual cake oil content was observed when the smallest extension for the press cake outlet (6 mm) was used. The most oil was yielded at higher press head temperaturs and at lower electric motor frequencies. The best antioxidant activityin the protection of flaxseed oil wasshown by rosemary extract (OxyLess CS) while green tea and apple pomace extracts (96% EtOH) acted as prooxidants.

Zadatak ovog rada bio je ispitati utjecaj procesnih parametara prešanja (veličina otvora glave preše, temperatura grijača preše, frekvencija elektromotora) na iskorištenje i kvalitetu ulja podlanka. Hladno prešano ulje Camelina sative proizvedeno je na pužnoj preši. Promjena pojedinih procesnih parametara prešanja utjecala je na prinos i kvalitetu hladno prešanog ulja. Također, ispitan je utjecaj dodatka prirodnih i umjetnih antioksidanasa te sinergista na održivost ulja podlanka. Antioksidacijsko djelovanje pojedinog antioksidansa pratilo se provedbom Schaal Oven testa tijekom pet dana, uz svakodnevno određivanje vrijednosti peroksidnog broja. Antioksidansi su spojevi koji sprječavaju ili usporavaju oksidacijske promjene unutar ulja. Sprječavaju narušavanje oksidacijske stabilnosti ulja vezanjem slobodnih radikala u stabilnije i manje reaktivne spojeve. Osnovni parametri kvalitete ulja određeni su standardnim metodama. Rezultati istraživanja pokazuju da niža frekvencija elektromotora (20 Hz), viša temperatura glave preše (100 °C) te manji promjer nastavaka za izlazak pogače (6 mm) rezultiraju većim iskorištenjem ulja. Najbolje antioksidacijsko djelovanje pokazao je ekstrakt ružmarina OxyLess CS uz dodatak sinergista askorbinske kiseline. The first objective of this study was to test how different pressing parameters affect the quality and recovery of cold pressed Camelina sativa oil. Cold pressed Camelina sativa oil was produced on a screw press. Process parameters that were changed are press heater temperature, electromotor frequency and nozzle sizes of the press. Second objective of this paper was to examine how does the addition of natural and arificial antioxidants and synergists impact oxidative stability of Camelina sativa oil. The antioxidant activity of individual antioxidants was determined by using the Schaal Oven test at 63 °C for five days, with daily determination od the peroxide value. Antioxidants are compounds that either prevent or slow down oxidative changes within oils by binding free radicals into stable and less reactive compounds. Basic oil quality parameters were determined by using standard methods. The test results show that the lower frequency of the electric motor (20 Hz), higher temperature of the press head (100 °C) and the smaller diameter of the oil cake outlet (6 mm) resulted in better oil recovery. OxyLess CS rosemary extract with the addition of synergist ascorbic acid showed the best antioxidant effect.

Mak (lat. Papaver somniferum) je jednogodišnja biljka visine jedan metar. Bogata je nezasićenim masnim kiselinama od kojih su najviše zastupljene linolna i oleinska masna kiselina. U ovome radu ispitivan je utjecaj procesnih parametara prešanja sjemenki maka na iskorištenje i kvalitetu hladno prešanog ulja. Tijekom prešanja, upotrebom pužnica dubine navoja 5 mm i 10 mm mijenjani su različiti procesni parametri: nastavak za izlaz pogače, temperatura glave preše i frekvencija elektromotora. Ispitivani su osnovni parametri kvalitete (peroksidni broj, slobodne masne kiseline, udio vlage i udio netopljivih nečistoća) u proizvedenom hladno prešanom makovom ulju. Zatim je ispitivana oksidacijska stabilnost makovog ulja dodatkom različitih antioksidanasa i sinergista primjenom testa oksidacijske stabilnosti na 98 °C. Na temelju dobivenih rezultata, možemo reći da procesni parametri prešanja utječu na iskorištenje makovog ulja kao i dubina navoja pužnice. Osnovni parametri kvalitete hladno prešanog makovog ulja su u skladu s Pravilnikom osim udjela netopljivih nečistoća koji su povišeni. Rezultati ispitivanja oksidacijske stabilnosti hladno prešanog makovog ulja su pokazali da sintetski antioksidans (TBHQ) ima najbolje antioksidacijsko djelovanje tijekom šest sati, a od prirodnih antioksidansa ekstrakt ružmarina (tip Oxy´Less® CS) sa dodanom limunskom kiselinom. Mješavina tokoferola najlošije štiti makovo ulje od oksidacijskog kvarenja. Poppy (lat. Papaver somniferum) is an annual plant one meter high. It is rich in unsaturated fatty acids, of which linoleic and oleic fatty acids are the most common. In this paper, the influence of poppy seed pressing process parameters on yield and quality of cold pressed oil was investigated. During pressing, using screw coils with a thread depth of 5 mm and 10 mm, different process parameters were changed: the extension for the cake outlet, the temperature of the press head and the frequency of the electric motor. The basic quality parameters (peroxide number, free fatty acids, moisture content and insoluble impurities content) in the produced cold - pressed poppy oil were examined. The oxidative stability of poppy oil was then examined by the addition of various antioxidants and synergists using an oxidation stability test at 98 ° C. Based on the obtained results, we can say that the process parameters of pressing affect the yield of poppy oil as well as the depth of the screw thread. The basic quality parameters of cold-pressed poppy oil are in accordance with the Ordinance, except for the proportion of insoluble impurities that are elevated. The results of testing the oxidative stability of cold-pressed poppy oil showed that synthetic antioxidant (TBHQ) has the best antioxidant effect over six hours, and of the natural antioxidants rosemary extract (type Oxy´Less® CS) with added citric acid. The tocopherol mixture protects poppy oil from oxidative spoilage the worst.

Cilj ovog rada je ispitati utjecaj procesnih parametara hladnog prešanja sjemenki noćurka s kontinuiranom pužnom prešom na iskorištenje ulja. Prije prešanja određen je udio ulja u sjemenkama noćurka i udio vlage. Prešanjem sjemenki noćurka dobivena su tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom procesa prešanja mijenjali su se procesni parametri: veličina nastavka za izlazak pogače (8 mm, 10 mm, 12 mm), temperatura grijača glave preše kod izlaza pogače (90 °C, 100 °C, 110 °C) i frekvencija elektromotora (25 Hz, 30 Hz, 40 Hz). Nakon završetka prešanja provedeno je prirodno taloženje u trajanju 21 dan dobivenog sirovog ulja, a potom vakuum filtracija. Na proizvedenom hladno prešanom ulju noćurka određen su osnovni parametri kvalitete: peroksidni broj, slobodne masne kiseline, udio vode i udio netopljivih nečistoća. Metodom po Soxhlet-u određena je količina ulja u sjemenkama i zaostalog ulja u pogači kako bi se odredila efikasnost proizvodnje hladno prešanog ulja noćurka. The aim of this master thesis is to examine how different process parameters of cold pressing of evening primrose seeds with continuous screw press influence oil utilization. Before pressing, the oil content in the primrose seeds (21,50 %) and moisture content (6,90%) were determined. By pressing primrose seeds, three products were obtained: crude oil, oil sludge and cake. During the pressing process, process parameters were changed: extension that regulates the size of the opening press head (8 mm, 10 mm, 12 mm), temperature of the press heating head at the outlet of cake (90 °C, 100 °C, 110 °C) and the frequency of electric motors (25 Hz, 30 Hz, 40 Hz). After pressing has finished, natural sedimentation of 21 days and vacuum filtration were conducted on crude oil. Basic quality parameters of produced cold-pressed primrose oil were determined: peroxide number, free faty acids, water content and the proportion of insoluble impurities. Based on Soxhlet method, the amount of oil in the seeds and the residual oil in the cake were determined in order to define the efficiency of the production of cold-pressed evening primrose oil.

U ovom diplomskom radu istraživan je utjecaj procesnih parametara prešanja bučine koštice (golice) na efikasnost proizvodnje hladno prešanog bučinog ulja te na njegovu kvalitetu. Prešanje bučine koštice provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem koštice došli smo do tri proizvoda: sirovo ulje, uljni talog i pogača. Tijekom samog procesa prešanja mjenjali su se procesni parametri: temperatura glave preše, brzina pužnice i nastavak za izlaz pogače. Nakon završetka procesa prešanja provedeno je prirodno taloženje dobivenog sirovog ulja te centrifugiranje. Primjenjujući standardne metode određeni su parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća, udio vlage i hlapljivih tvari. Za određivanje efikasnosti proizvodnje ulja provedeno je ispitivanje udjela ulja u koštici i pogači metodom po Soxhlet-u. Rezultati pokazuju da je primjenom veće temperature glave preše tijekom prešanja bilo skorištenje ulja veće. Upotrebom nastavka manjeg promjera za izlaz pogače dolazi do porasta tlaka u preši, a samim time i do većeg iskorištenja sirovog ulja. The goal of this diploma work was exploring the influence of the process parameters in cold-pressing of the pumpkin seeds, on the efficiency of the production of the pumpkin seed oil and it's quality. Cold-pressing of the pumpkin seed was done on a laboratory press used for the production of the cold-pressed vegetable oils. In the process of cold-pressing we've gained three products: unpurified crude oil, oil sludge and cake of. During the pressing process, the parameters were changed: the temperature of head press, the frequency, and output cake thickness. After the pressing, the produced raw oil was left to naturally settle and was afterwards centrifugated. Applying the standard procedures, the parameters of the oil quality were defined: peroxide number, free fatty acids, proportion of insoluble impurities, quantity of moisture and evaporable substances. To determine the efficiency of production we conducted behind oil expeller method of Soxhlet. Applying higher temperatures head presses for molding a greater yield of oil. Using the extension of a smaller diameter for the cake comes out to increase the pressure in the press, and thus a higher yield of the crude oil. Frequency during compression affects the yield of oil.

U radu je istraživan utjecaj uvjeta prerade bučinih koštca na iskorištenje i oksidacijsku stabilnost ulja. Ispitvani su utjecaji frekvencije elektromotora i veličine otvora glave preše. Povećanjem frekvencije elektromotora i veličine otvora glave preše za izlaz pogače dolazi do smanjenja količine proizvedenog ulja. Primjenom standardnih metoda određeni su osnovni parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća i udio vlage. Također, ispitvana je stabilnost hladno prešanog ulja s i bez dodatka antoksidanasa u količini od 0,1 %. Za oksidacijsku stabilnost bučinog ulja koristli su se prirodni antoksidansi ekstrakt nara i ružmarina, eterično ulje rtanjskog čaja i bosiljka uz dodatak ekstrakta zelenog čaja. Od sintetnskih antoksidanasa korišteni su 7E, 8E, 9E i 27N + 28N. Određivanje oksidacijske stabilnost bučinog ulja provedeno je testom ubrzane oksidacije - Schaal Oven testom (63°C), a rezultat oksidacije ulja izražen je peroksidnim brojem. Najbolje antoksidacijsko djelovanje kod ispitvanog ulja pokazao je dodatak mješavine eteričnog ulja rtanjskog čaja i ekstrakta zelenog čaja (50:50). In this paper was reasarched the impact of pumpkin seed processing conditons on oil yield and oxidaton stability. Size of the press head hatch and the screw speed (electromotor frequency) was investgated. Their increasing results reducton of oil. Walnut oil quality parameters were determined by applying standard methods: peroxide value, free fatty acids, the proporton of insoluble impurites and moisture. Also, oil stability was tested with and without antoxidant in amunt of 0,1%. For the oxidaton stability was used natural antoxidant: rosemary extract and pomegranate extract and basil volatle oil and essental rtanj tea all with green tea extract and sintetc antoxidant like 7E, 8E, 9E and 27N + 28N. Determinaton of oxidaton stability of oil, and the influence of antoxidant aditon was performed with rapid oil oxidaton test – Schaal Oven test (63°C). The result of oil oxidaton was expressed as peroxide value during 4 days of the test. The best antoxidant actvity of examined oil show the use of essental rtanj tea with green tea extract.

U ovom radu istraživan je utjecaj procesnih parametara prešanja maka na efikasnost proizvodnje hladno prešanog makovog ulja te njegovu kvalitetu. Prešanje sjemenki maka provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem maka dobivena su tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mijenjali su se procesni parametri: temperatura glave preše, brzina pužnice, te nastavak za izlaz pogače. Nakon prešanja provedeno je prirodno taloženje dobivenog sirovog ulja te filtriranje. Primjenom standardnih metoda određeni su parametri kvalitete ulja: preoksidni broj, slobodne masne kiseline, udio netopljivih nečistoća te udio vlage i hlapljivih tvari. Kako bi se odredila efikasnost proizvodnje ulja provedeno je ispitivanje udjela ulja u pogači metodom po Soxhlet-u. Primjenom nastavka za izlaz pogače promjera 5 mm, frekvencije elektromotora 20 Hz i temperature zagrijavanja glave preše 100 °C dobiven je veći volume sirovog i finalnog makovog ulja, niži udio zaostalog ulja u pogači te većo stupanj djelovanja preše. In this study we have monitored the influence of process parameters on the efficiency of the pressing poppy seed production of cold pressed poppy oil and its quality. Poppy seeds pressing was carried out on laboratory screw press for production of cold pressed vegetable oils. Pressed poppy produced three products: unpirified crued oil, oil sludge and cake. During the pressing process, the process parameters had been changed: the temperature of presses head, frequency and output cake thickness. After the process of pressing, natural sedimentation and filtration were conducted on unpurified crude oil. By using standard methods we determineted the parametars of oil quality: peroxide value, free faty acid, the proportion of insoluble impurities as well as moisture and volatile matter. In order to determine the effieciency of oil production we examined oil share in a cake by using Soxhlet method. After applying the 5 mm press head for cake outcome, 20 Hz electromotor and 100 °C heating temperature of press head, the bigger volume of crude and final poppy oil was obtained as well as smaller volume of residual oil in the cake and larger level of press operation.

U ovom radu istraživan je utjecaj procesnih parametara prešanja oraha na efikasnost proizvodnje hladno prešanog orahovog ulja. Prešanje jezgre oraha se provodilo na laboratorijskoj kontinuiranoj pužnoj preši. Prilikom prešanja mijenjali su se procesni parametri: temperature glave preše, brzina pužnice te nastavak za izlaz pogače. Nakon prešanja provedeno je prirodno taloženje sedam dana i centrifugiranje sirovog ulja. Primjenom standardnih metoda određeni su parametri kvalitete ulja: peroksidni broj, slobodne masne kiseline, udio netopljivih nečistoća i udio vlage i hlapljivih tvari. Također, ispitivana je oksidacijska stabilnost proizvedenog hladno prešanog orahovog ulja s i bez dodatka antioksidansa. Korišten je test ubrzane oksidacije ulja (Oven test). Dobiveni rezultati pokazuju da procesni parametri prešanja utječu na iskorištenje ulja. Ekstrakt ružmarina i ekstrakt zelenog čaja dodani u koncentraciji 0,1 % i 0,2 % značajno povećavaju otpornost orahovog ulja prema oksidacijskom kvarenju, u odnosu na druge ispitane antioksidanse. This study researches the influence of process parameters on the efficiency of cold pressed walnut oil production. The walnut core pressing was carried out in a laboratory continuous worm screw press. The process parameters were varied during the pressing: the temperature of the press head, frequency and cake output extensions. After pressing, natural sedimentation was conducted for seven days and centrifugation of crude oil. Walnut oil quality parameters were determined by applying standard methods: peroxide value, free fatty acids, the proportion of insoluble impurities and moisture, and volatile substance. Effect of added antioxidants on the oxidative stability of produced cold pressed walnut oil is also examined, by applying the accelerated oxidation test (Oven test). Obtained results showed the effect of process parameters on the yield of the oil. Compared to other examined antioxidants, rosemary extract and green tea extract added in a concentration of 0.1% and 0.2% are significantly increasing the resistance of walnut oil to oxidative deterioration.

U ovom radu ispitivan je utjecaj procesnih parametara prešanja na efikasnost proizvodnje lanenog ulja. Prešanje se provodilo na laboratorijskoj kontinuiranoj pužnoj preši, prilikom čega su mijenjani nastavci koji reguliraju promjer pogače, temperature zagrijavanje glave preše i brzina pužnice. Nakon prešanja provedeno je prirodno taloženje četiri tjedna i vakum filtracija sirovog ulja. Primjenom standardnih metoda, određeni su parametri kvalitete lanenog ulja: peroksidni broj, slobodne masne kiseline, netopljive nečistoće i udio vlage i hlapljivih tvari. Metodom po Soxhlet-u utvrđena je količina ulja u sirovini i zaostala količina ulja u pogači. Primjenom različitih temperatura glave preše nije se pokazao znatan utjecaj na iskorištenje ulja. Najveći utjecaj na iskorištenje zamijećen je prilikom mijenjanja nastavka koji definira promjer pogače. Najveća efikasnost prešanja je kod nastavka najmanjeg promjera (6 mm). Promjena brzine pužnice utječe na efikasnost prešanja. Najveća efikasnost je pri frekvenciji 20 Hz. Također, ispitan je i utjecaj dodatka antioksidanasa na oksidacijsku stabilnost lanenog ulja. Primijenjen je Oven test, test ubrzane oksidacije, u termostatu Binderu pri temperaturi 63 °C, tijekom četiri dana. Ekstrakt ružmarina Oxy Less CS pokazao je najbolje djelovanje na usporavanje oksidacijskog kvarenja lanenog ulja, potom slijede Oxy Less Clear i Stabil Enhance OSR. Ekstrakt zelenog čaja i ekstrakt nara djelovali su kao prooksidansi. In this study is monitored the influence of process parameters on the efficiency of the pressing flax oil. Pressing was carried out in a laboratory continuous worm press, during which we changed endings that regulate the diameter of the cake, the heating temperature of the head presses and speed of the cochlea. After pressing, natural sedimentation was conducted four weeks and vacuum filtration of crude oil. Using standard methods were determined parameters of quality of flax oil: peroxide value, free fatty acids, insoluble impurities and moisture content and volatile matter. Method according to Soxhlet-determined amount of oil in the raw and the amount of residual oil in the cake. Using different temperatures head presses has not proved a significant impact on the yield of oil. The greatest impact on yield was observed when changing the ending that defines the diameter of the cake. The maximum efficiency is below the minimum diameter (6 mm). Changing the speed of the cochlea has influence in efficiency of pressing. The maximum efficiency is at a frequency of 20 Hz. Also examined is the effect of added antioxidants on the oxidative stability of flax oil. Is applied the Oven test, accelerated oxidation test, in the thermostat Binder at a temperature 63 ° C for four days. Rosemary extract Oxy Less CS showed the best effect on slowing oxidative deterioration of flax oil, followed by Oxy Less Clear and Stabil Enhance OSR. Green tea extract and pomegranate extract acted as a prooxidant.

Salvia hispanica L. (chia) je biljka iz porodice Labiatae, čije sjemenke sadrže 25-35 % ulja i imaju visok sadržaj omega-3 linolenske masne kiseline. Hladno prešano ulje chie proizvedeno je postupkom prešanja sjemenki chie na kontinuiranoj pužnoj preši, pri čemu su dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Nakon prešanja provedeno je prirodno taloženje dobivenog sirovog ulja i vakuum fltracija. U ovom radu ispitivan je utjecaj procesnih parametara prešanja chie (temperatura zagrijavanja glave preše, veličina otvora glave preše i brzina pužnice - frekvencija elektromotora) na iskorištenje ulja i osnovne parametre kvalitete hladno prešanog ulja chie. Također je određena i oksidacijska stabilnost ulja, sa i bez dodanih antioksidanasa. Ispitivan je utjecaj pojedinog prirodnog antioksidansa na održivost hladno prešanog ulja chie. Primjenom standardnih metoda, određeni su parametri kvalitete ulja: peroksidni broj, udio slobodnih masnih kiselina, netopljive nečistoće, udio vlage u ulju. Antioksidansi korišteni u ovom istraživanju su: ekstrakt ružmarina (OxyLess®.CS), ekstrakt zelenog čaja, ekstrakt nara, ekstrakt maslinovog lista, eterična ulja origana, kadulje i rtanjskog čaja. Oksidacijska stabilnost ulja ispitana je primjenom Oven testa. Rezultati ispitivanja prikazani su kao vrijednost peroksidnog broja tijekom 4 dana trajanja testa. Najveće iskorištenje ulja kod prešanja sjemenke chie dobiveno je primjenom sljedećih procesnih parametara: nastavak za izlaz pogače 8 mm, brzina pužnice 35 Hz i temperatura glave preše 100°C. Od ispitivanih prirodnih antioksidanasa značajni antioksidacijski učinak pokazao je samo ekstrakt ružmarina OxyLess®.CS i ekstrakt zelenog čaja u udjelima 0,1 % i 0,3 %. Salvia hispanica L. ( chia ) is a plant of Labiatae family, whose seeds contain 25-35 % oil and have a high content of omega-3 linolenic fatty acid. The cold pressed chia oil was produced by pressing of chia seeds on a continued screw press, where three products are obtained: crude oil, oil sludge and cake. After the pressing, natural deposition of the produced crude oil and vacuum filtration was carried out. In this work, the influence of process parameters (temperature head presses, nozzle size and the screw speed - frequency) on oil yield and basic quality parameters of cold pressed chia oil was tested. The oxidation stability of oil was also examined, with and without added antioxidants. Influence of every individual natural antioxidant on the sustainability of the cold pressed chia oil was examined. With the application of standard methods, the oil quality parameters: peroxide number, free fat acids content, insoluble impurities, oil moisture content were determined. Antioxidants used in this research were as follows: rosemary extract (OxyLess®.CS), green tea extract, pomegranate extract, olive leaf extract, essential oils of oregano, sage and winter savory tea. The oxidation stability of oil was tested using the Oven test. Test results are shown as a peroxide number value over the 4 days duration of the test. The highest yield of chia oil was obtained by pressing at following process parameters: nozzle size 8 mm, frequency 35 Hz and the press head temperature 100°C. The most significant antioxidant effect shows only the rosemary extract OxyLess®.CS and the green tea extract in concentration of 0.1 % and 0.3 %.