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Bibliographic record number: 760865

Journal

Authors: Obranović, Marko; Škevin, Dubravka; Kraljić, Klara; Pospišil, Milan; Neđeral, Sandra; Brckan, Jelena, Katić, Mihaela
Title: Plastochromanol-8 as a new antioxidant from flaxseed oil
Source:
Meeting: 8th International Congress of Food Technologists, Biotechnologists and Nutritionists
Location and date: Opatija, Hrvatska, 21-24.10.2014.
Keywords: antioxidant; conditioning; cold pressing; flaxseed oil; tocopherols; plastochromanol-8
Abstract:
Flaxseed oil got its popularity mostly because of essential α-linoleic acid (omega-3) fatty acid. Such high yield of omega-3 (more than 50%) makes this oil very susceptible to oxidation. From numerous previous studies it is known that main antioxidants in vegetable oils are group of eight tocols ; four tocopherols and four tocotrienols. Recently a new compound that belongs to this group has gain interest in scientific community. Plastochromanol-8 is natural occurring homolog of γ-tocotrienol which can be found mostly in flaxseed oil and, in smaller quantity, in rapeseed oil. It was described as a powerful antioxidant which is connected with oils rich in α-linoleic acid and a second most represented in flaxseed oil after γ-tocopherol. Aim of this research was to determine influence of cold pressing (CP) and pressing of oil after 30 minute conditioning on 60° C (P60) of seed from four different cultivars on tocopherol and plastochromanol-8 content and to determine their antioxidant capacity. Oil was produced from three brown seed varieties and one yellow. Research was done trough three consecutive years. Plastochromanol-8 was detected in all produced oils in the range between 27-43 % of total tocopherols with γ-tocopherol making the most between 55-72 %. Their presence was significantly different between cultivars but influence of production process was not found. Total tocopherols and γ-tocopherol correlated significantly with DPPH radical scavenging activity. Contrary to other published researches on plastochromanol-8 its presence did not show significant correlation with antioxidant activity.
Type of meeting: Predavanje
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 09:43 sati



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