engleski

APPLICATION OF EMULSION SYSTEMS TO ENHANCE THE BIOLOGICAL POTENTIAL OF POLYPHENOLS

Cultivated blueberry (Vaccinium corymbosum L.) represents one the richest natural sources of polyphenols. Numerous studies reported a huge range of the biological potential of polyphenols. The aim of this study was to determine the effect of phenolic extracts from cultivated blueberry obtained from raw plant material, as well as from plant material treated by different techniques (pasteurization, freeze- drying, and the use of high intensity ultrasound), on the oxidative stability of extra virgin olive oil. In order to enhance the biological potential of different phenolic extracts from blueberries, the application of oil in a water emulsion system was used. The prepared emulsions have been treated by mechanical and high pressure homogenization. The results showed that the oxidative stability of extra virgin olive oil, measured by the Rancimat apparatus, was significantly prolonged after the use of phenolic extracts with emulsions. The emulsions obtained by high pressure homogenization did not show any effect on the prolongation of the oxidative stability of extra virgin olive oil.

polyphenols ; oxidative stability ; Rancimat ; emulsions

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