Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil
| Autor: | Yi-Chen Chen, Yu Zhu Wang, Yi Hsieng Samuel Wu, Shih Guei Fu, Sheng-Yao Wang, Deng Jye Yang |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Chromatography Ethanol Antioxidant biology Autoxidation medicine.medical_treatment Extraction (chemistry) 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Rosmarinus chemistry.chemical_compound 0404 agricultural biotechnology chemistry Polyphenol Officinalis medicine Condensed tannin Food science Food Science |
| Zdroj: | LWT. 89:210-216 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.10.055 |
| Popis: | Omega-3 fatty acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived omega-3 fatty-acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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