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Pregled bibliografske jedinice broj: 330149

The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids


Koprivnjak, Olivera; Škevin, Dubravka; Valić, Srećko; Majetić, Valerija; Petričević, Sandra; Ljubenkov, Ivica
The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids // Food chemistry, 111 (2008), 1; 121-126 doi:10.1016/j.foodchem.2008.03.045 (međunarodna recenzija, članak, znanstveni)


Naslov
The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids

Autori
Koprivnjak, Olivera ; Škevin, Dubravka ; Valić, Srećko ; Majetić, Valerija ; Petričević, Sandra ; Ljubenkov, Ivica

Izvornik
Food chemistry (0308-8146) 111 (2008), 1; 121-126

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Phospholipids; virgin olive oil; radical scavenging activity; electron spin resonance spectroscopy; oxidative stability

Sažetak
Virgin olive oil (VOO) enriched with phospholipids (soy lecithin) up to the levels present in seed oils (from 2.5 to 10.0 g/kg) was studied as a potential functional food. Lecithin addition slightly increased the concentration of tocopherols and considerably increased K270 values. In the fatty acid composition, an increase of linoleic and a slight decrease of oleic acid were observed, as the decrease of monounsaturated/polyunsaturated fatty acid ratio. The radical scavenging activity was evaluated by two methods: electron spin resonance spectroscopy using galvinoxyl free radical and VIS-spectroscopy measurement of the disappearance of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. Results indicate that lecithin addition retards the scavenging activity of VOO that is ascribed to the bipolar character of lecithin and its ability to entrap hydrophilic antioxidants. The effect of lecithin addition to the oxidative stability of VOO was evaluated by the Rancimat method, and a positive linear correlation (r = 0.9849) with induction time was determined.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0704 - Stabilnost ulja i bioaktivnih spojeva u ulju tijekom prerade i skladištenja (Dubravka Škevin, )
062-0000000-3209 - Strukturne i dinamičke promjene u sustavima makromolekula (Srećko Valić, )
062-0580696-0284 - Bioaktivne i hlapljive tvari djevičanskih maslinovih ulja u preradi i doradi (Olivera Koprivnjak, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Medicinski fakultet, Rijeka,
Institut "Ruđer Bošković", Zagreb,
SMS-Prehrambeno razvojni centar

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • FSTA: Food Science and Technology Abstracts


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