crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 760864

Journal

Authors: Škevin, Dubravka; Kraljić, Klara; Pavleković, Martina; Obranović, Marko; Neđeral, Sandra
Title: Comparative study of bioactive composition of some nonrefined oils
Source:
Meeting: 8th International Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Opatija, Hrvatska, 21-24.10.2014.
Keywords: antioxidant activity; fatty acid composition; non-refined oils; phenols; tocopherols
Abstract:
The aim of this work was to compare the composition of fatty acids and bioactive components of five unrefined oil (cold pressed olive, rapeseed, linseed, sunflower and hazelnut) in order to provide additional information about nutritive value of these oils. The composition of fatty acids determines the properties of oil while bioactive components (chlorophylls, tocopherols, and phenols) act as antioxidants in oils but they also have biological effect. All samples of oil fulfil the basic quality parameters according to national regulations. The fatty acid composition in the analysed samples of olive, rapeseed and sunflower oil is in accordance with national regulations, while the fatty acid composition of linseed oil and hazelnut oil is in accordance with the literature. Flaxseed oil is rich in essential omega-3 fatty acids. In olive oil is established the highest amount of chlorophyll, followed by rapeseed oil. Hazelnut oil and sunflower oil are characterized with a high concentration of tocopherols and low concentration of phenols. Olive oil contains the highest amount of phenolic compounds, and it is the only oil that contains flavonoids and oleuropein. Rapeseed oil contains a high proportion of phenolic compounds with canolol as predominant phenolic compound. Antioxidant activity was determined by DPPH method and found that sunflower oil has the best ability to bleach DPPH radicals
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Klara Kraljić (kkraljic@pbf.hr), 11. Svi. 2015. u 09:36 sati



Print version   za tiskati


upomoc
foot_4