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Bibliographic record number: 552692

Journal

Authors: Rade, Desanka; Škevin, Dubravka; Neđeral, Sandra; Kraljić, Klara; Đurinek, Nada
Title: The influence of rosemary addition on the stability of the sunflower and virgin olive oil
Source:
Meeting: 14th World Congress of Food Science & Technology
Location and date: Šangaj, Kina, 19-23.10.2008.
Keywords: rosemary; virgin olive oil; sunflower oil; oxidative stability
Abstract:
The aim of this study was to examine the effect of dry rosemary leaves addition on the thermal and oxidative stability of refined sunflower oil and virgin olive oil. According to peroxide value (PV), p-anisidine value (AV) and total polar components (TPC), the oils supplemented with 5% dry rosemary leaves were significantly more stable than the control samples which didn't contain rosemary. Control sunflower oil after 30 hours of heating was not suitable for further consummation (TPC > 27%). At the same time TPC content for sunflower oil with rosemary leaves was about 21%, for control virgin olive oil about 20%, and for virgin olive oil with rosemary 14%. Virgin olive oil, due to its specific chemical composition had better oxidative and thermo oxidative stability then sunflower oil. Presence of rosemary in virgin olive oil has also shown better effect probably due to positive interaction of virgin olive oil antioxidants and rosemary antioxidants.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: 058-0580696-0704
Original language: ENG
Category: Ostalo
Research fields:
Food processing technology
Contrib. to CROSBI by: dskevin@pbf.hr (dskevin@pbf.hr), 23. Stu. 2011. u 13:05 sati



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