EVALUATION OF THE OXIDATIVE STABILITY OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) LIPOPHILIC EXTRACTS

Autor:	Violina Popovici
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	antioxidants extraction high-lipid food products oxidation Engineering (General). Civil engineering (General) TA1-2040 Electronic computers. Computer science QA75.5-76.95
Zdroj:	Journal of Engineering Science (Chişinău), Vol XXV, Iss 3, Pp 111-115 (2018)
Druh dokumentu:	article
ISSN:	2587-3474 2587-3482
DOI:	10.5281/zenodo.2557344
Popis:	Food industry more and more tendsto replace the synthetic compounds in foods with natural ones. A safe and effective possibility would be to use biologically active compounds extracted from local natural berries such as sea buckthorn (Hippophae rhamnoides L). In this paper there were evaluated the antioxidant capacity and physico-chemical characteristics of seabuckthorn lipophilic extracts. There wereperformed the analysis of the impact of biologically active compounds on the physico-chemical characteristics of lipophilic extracts and mayonnaise typesauces and the investigation of their oxidative stability. The results obtained using high-performance analysis methods have allowed the argumentation of the importance of replacing synthetic antioxidant compounds with natural antioxidant compounds in the production process of high-lipid food products.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/689d0e32b02c4f85a26b786ade31e09b Zobrazit plný text záznamu View record in DOAJ