Effect of seed quality on oxidative stability of cold-pressed sunflower oil
| Autor: | Etelka Dimić, Vesna Vujasinović, Aleksandar Takači, Sanja B. Dimić, Tamara Đ. Premović, Olgica F. Radočaj |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
0106 biological sciences
content of impurities and hulls food.ingredient storage time General Chemical Engineering Oxidative phosphorylation lcsh:Chemical technology 01 natural sciences Husk oxidative stability Absorbance 0404 agricultural biotechnology food Impurity 010608 biotechnology Botany Oil oxidation lcsh:TP1-1185 Food science Response surface methodology Pressing Chemistry Sunflower oil cold-pressed sunflower oil RSM 04 agricultural and veterinary sciences General Chemistry specific absorbance 040401 food science 13. Climate action |
| Zdroj: | Hemijska Industrija, Vol 69, Iss 2, Pp 175-184 (2015) Hemijska industrija (2015) 69(2):175-184 |
| ISSN: | 2217-7426 0367-598X |
| Popis: | The objective of this study was to investigate the impact of the storage time, content of the husk and impurities in the seed mass on the oxidative stability of the cold pressed sunflower oil. The oxidative stability of oil was analyzed by the RSM (Response Surface Methodology), where the response value (output) of the model was the content of oxidation products measured via specific absorbance at 232 nm for conjugated dienes and 270 nm for conjugated trienes. Analyses were performed on the fresh oil samples and oil samples tempered under the Schaal-Oven?s test conditions (96 h at 63?2?C). It was concluded that the seed storage time had significant impact on the primary (A1%232nm) and secondary (A1%270nm) oil oxidation products, both before (b1-p |
| Databáze: | OpenAIRE |
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