Glasnik Zaštite Bilja, Vol. 42 No. 6, 2019.
Izvorni znanstveni članak
https://doi.org/10.31727/gzb.42.6.7
Effect of antioxidants on oxidative stability of grape seed oil
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Martina Šaravanja
; Poljoprivredna zadruga TRS, Ilok, Hrvatska
Stela Jokić
; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Drago Šubarić
; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Mario Jakobović
; Veleučilište u Požegi, Hrvatska
Sažetak
The process of cold pressing grape seeds produces edible oil of high nutritional value. The paper investigated the effect of antioxidant supplementation (natural, synthetic) on the oxidative stability of cold pressed grape seed oil produced from the red grape variety Cabernet Sauvignon. The testing was carried out using the natural antioxidants green tea extract, rosemary extract, pomegranate extract and olive leaf extract, as well as the synthetic antioxidants BHA, PG and TBHQ. The oxidative stability of the oil and the effect of antioxidant supplementation were determined by the accelerated oil oxidation test, the Schaal Oven test. The result of the oil oxidation was expressed by the peroxide value. The basic quality parameters (peroxide value, free fatty acids) were determined by applying the standard methods to oil. The results of testing indicated that green tea extract and rosemary extract (type OxyLess CS) protect the grape seed oil from oxidative spoilage more effectively than synthetic antioxidants such as TBHQ.
Ključne riječi
grape seed oil; oxidative stability; Schaal Oven test; antioxidants
Hrčak ID:
231221
URI
Datum izdavanja:
24.12.2019.
Posjeta: 1.417 *