Glasnik Zaštite Bilja, Vol. 34 No. 1, 2011.
Izvorni znanstveni članak
The effect of natural antioxidants on the oxidative stability of pumpkin seed oil
Tihomir Moslavac
; Sveučilište Josipa Jurja Strossmayera, Prehrambenotehnološki fakultet Osijek
Andrija Pozderović
; Sveučilište Josipa Jurja Strossmayera, Prehrambenotehnološki fakultet Osijek
Anita Pichler
; Sveučilište Josipa Jurja Strossmayera, Prehrambenotehnološki fakultet Osijek
Vedran Slačanac
; Sveučilište Josipa Jurja Strossmayera, Prehrambenotehnološki fakultet Osijek
Tomislav Đurkan
; Sveučilište Josipa Jurja Strossmayera, Prehrambenotehnološki 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 effect of natural antioxidants (rosemary extract Oxy’Less CS, green tea extract, pomegranate extract 10), in dosage of 0.04% and 0.1%, on the oxidative stability of pumpkin seed oil and virgin pumpkin seed oil. The oxidative stability of oil, with and without added natural antioxidant, was evaluated using the Oven test conditions. The results are expressed as peroxide number value (mmol O2 /kg) after keeping the sample for a certain period of time at temperature of 63°C, that is, within four days of the duration of the test. The result showed the highest antioxidant activity with rosemary extract Oxy’Less CS comparable to green tea extract and pomegranate extract 10 in both concentrations. Tested natural antioxidants added in dosage of 0.1% protect these oils from oxidation more effectively than dosage of 0.04%. Moreover, by adding natural antioxidants, the protection of virgin pumpkin seed oil from oxidative deterioration is increased comparable to the protection of pumpkin seed oil. Virgin pumpkin seed oil shows higher sustainability or stability to oxidative deterioration.
Ključne riječi
pumpkin seed oil; oxidative stability; natural antioxidants; Oven test
Hrčak ID:
163278
URI
Datum izdavanja:
4.3.2011.
Posjeta: 1.023 *