Glasnik Zaštite Bilja, Vol. 34 No. 6, 2011.
Izvorni znanstveni članak
The influence of green tea and rosemary extracts on oxidative stability of vegetable oils
Tihomir Moslavac
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Andrija Pozderović
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Anita Pichler
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Milica Vilušić
; Tehnološki fakultet, Univerzitet u Tuzli
Đani Benčić
; Agronomski fakultet Sveučilišta u Zagrebu
Olivera Dominković
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Sažetak
Lipid oxidation has been recognised as the major problem affecting edible oils, as it is the cause of important deteriorative changes in their chemical, sensory and nutritional properties.
This study researched the influence of added natural antioxidants- rosemary extract and green tea extract, in dosage of 0.1%, on the oxidative stability of extra virgin olive oil, high oleic sunflower oil and their blends. The oxidative stability of vegetable oils, with and without added natural antioxidant, was evaluated using the Oven test conditions. The results of the test are expressed as peroxide number value within four days of the duration of the test. High oleic sunflower oil has a better stability to oxidationbecause of the high content of oleic acid. The results showed the highest antioxidant activity with rosemary extract OxyLess CS comparable to StabilEnhance OSR and green tea extract.
Ključne riječi
vegetable oils; oxidative stability; natural antioxidants; Oven test
Hrčak ID:
163126
URI
Datum izdavanja:
16.12.2011.
Posjeta: 1.485 *