This study reports the effect of antioxidant fractions from rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) on the oxidative stability of sunflower oil at elevated temperature. In order to isolate antioxidant fractions, the method of fractional supercritical extraction with carbon dioxide at 35 MPa and 100 °C was applied. Antioxidant fractions were added to sunflower oil at concentrations of 200 mg/kg oil and the samples were stored in an oven maintained at 98 °C. The antioxidant activity of the extracts was determined by measuring peroxide values (PV). Among investigated extracts, the rosemary extract was most effective on retarding lipid oxidation of sunflower oil. The antioxidant activity of the extracts was compared to the activity of butylated hydroxyanisole (BHA) and a commercial rosemary extract Flavor' Plus. On the basis of PV assay, the antioxidant activity of the investigated plant extracts after 12 h of storage at 98 °C followed the order: rosemary extract > BHA > sage extract > Flavor' Plus > thyme extract > hyssop extract.

UvodKulen je fermentisana suva kobasica koja se tradicionalno proizvodi za vreme zimskog perioda na jednom ograničenom području Panonske ravnice, koje obuhvata severnu Srbiju (Srem i Bačka), zapadnu Hrvatsku (Baranja i Slavonija) i južnu Mađarsku (Vuković i dr., 1988;Incze, 2003; Vuković i dr., 2011a i b), odnosno oblasti poznate po proizvodnji svinjskog mesa i začinske paprike. Zavisno od toga gde se proizvodi, kulen ima odgovarajući naziv, na primer, sremski kulen, lemeški kulen, slavonski kulen, baranjski kulen, petrovačka kobasica (kulen) itd., a najviše je rasprostranjen naziv domaći kulen. U nekim regionima kulen se danas proizvodi kao zaštićeni proizvod sa oznakom geografskog porekla, na primer, sremski kulen, petrovačka kobasica itd. Prema Etimologijskom rečniku hrvatskoga ili srpskoga jezika (Skok, 1971(Skok, -1974, naziv kulen vodi poreklo od grčke reči kolon, koja znači debelo crevo. U narodnoj tradiciji postoje i druga objašnje-nja, na primer, da naziv kulen potiče od reči kula, i treba da označava kobasicu koja se dugo suši visoko okačena u pušnici koja liči na kulu.Za sve varijante u osnovi jednog istog proizvoda kao sirovina se upotrebljava kvalitetno meso zrelih svinja, koje sadrži manje vode, ima izraženi-ju crvenu boju i čvršću konzistenciju. Za kulen se uvek uzima meso koje je po prirodi siromašno masnim i vezivnim tkivom, u prvom redu meso buta, plećke i nekih delova vrata, koje se dobro čisti od mekog masnog tkiva, tetiva, žilica i vezivnotkivnih opni. Ponegde se još zadržala tradicija izrade kulena od nehlađenog mesa, mada danas većina proizvođača kulen proizvodi od ohlađenog mesa. Kulen može da se izrađuje samo od mesa, a negde se koristi i manja količina čvrstog masnog tkiva (do 10%), najčešće podbradnjak svinja. Dodaci za domaći kulen su kuhinjska so, crvena mlevena začinska paprika i ponegde beli luk. U proizvodnji domaćeg kule-

Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fallow deer were subjected to non-oxidative and oxidative TG analysis. The samples were previously stored for nine months at +4 ?C and -18?C. The material stability was investigated in order to establish the most favorable conditions for the production and storage of different foods. The total lipids were extracted according to the Folch method. The identification and quantitative analysis of the methyl esters of the fatty acids of the total lipids were performed by capillary gas chromatography. Based on the non-oxidative and oxidative TG results, the activation energies of the thermal degradation and oxidation of the total lipids extracted from different samples of fatty tissue were determined. The Doyle-Gorbachev method was used for the calculations. .

In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of smoking and 30th day of storage). The activation energies of the thermal degradation and oxidation of the total lipids extracted from examined samples were determined. A moderate increase of the activation energy, as well as the other information gained from TG analyses, indicated that there were no significant oxidative changes in Zlatibor bacon lipids during the production and storing.

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