Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements
| Autor: | Gabriella Morini, Pierangela Rovellini, Maria Piochi, Liliana Folegatti, Luisa Torri, Paolo Bondioli |
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| Rok vydání: | 2019 |
| Předmět: |
Adult
Male Adolescent Perilla seed oil Tocopherols Food chemistry 01 natural sciences Analytical Chemistry 0404 agricultural biotechnology Phenols Humans Plant Oils Food science Peroxide value Raw meat Olive Oil Chemistry Fatty Acids 010401 analytical chemistry technology industry and agriculture Oxidation stability alpha-Linolenic Acid food and beverages 04 agricultural and veterinary sciences General Medicine Consumer Behavior Middle Aged 040401 food science Peroxides 0104 chemical sciences Sterols Italy Taste Female Composition (visual arts) Fatty acid composition Oxidation-Reduction Food Science Olive oil |
| Zdroj: | Food Chemistry. 286:584-591 |
| ISSN: | 0308-8146 |
| Popis: | This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive oil (EVOO). Pure oils and blends were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocopherols and biophenols content, oxidation stability, sensory acceptability and food pairing. Blends with high content of ω − 3 and ω − 6 fatty acids, biophenols, tocopherols, sterols and satisfying oxidation stability were obtained, representing products with improved nutritional properties. All blends resulted acceptable by consumers. Two groups of consumers with opposite preferences for samples with low (25–35%) and high (40–45%) levels of PO were identified. Blends containing 40–45% of PO were mainly paired to strong-flavour and cooked foods, while blends with less PO were preferably matched with raw meat and vegetables. Consequently, PO and EVOO blends showed promising potential as innovative vegetable oils with improved nutritional properties and versatile gastronomic use. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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