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Pregled bibliografske jedinice broj: 997176

The effect of selected herb extracts on oxidative stability of vegetable oils


Soldo, Barbara; Anđelić, Ivana; Nikolov, Nikolina; Skroza, Danijela; Šimat, Vida; Ljubenkov, Ivica; Generalić Mekinić, Ivana
The effect of selected herb extracts on oxidative stability of vegetable oils // Croatica chemica acta, 92 (2019), 3; 331-336 doi:10.5562/cca3479 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 997176 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The effect of selected herb extracts on oxidative stability of vegetable oils

Autori
Soldo, Barbara ; Anđelić, Ivana ; Nikolov, Nikolina ; Skroza, Danijela ; Šimat, Vida ; Ljubenkov, Ivica ; Generalić Mekinić, Ivana

Izvornik
Croatica chemica acta (0011-1643) 92 (2019), 3; 331-336

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

Ključne riječi
Vegetable oils ; Oxidation ; Herb extracts ; Rancimat ; Fatty acids ; GC-FID

Sažetak
The aim of this study was to investigate the effect of different herb extracts on the oxidative stability of hemp, flax, sesame and sunflower seed oils by means of Rancimat test. The dominant phenolic acids in herb extracts were detected by HPLC, while fatty acid profiles of oils, before and after oxidation, were determined by GC-FID. As expected, autoxidation increased the content of saturated fatty acids. The sesame oil showed the longest oxidative stability (3.43 h), while the shortest induction period was obtained for the flax oil. Lemon balm and oregano extracts accelerated the oxidation of hemp and flax oil, while in all other cases the addition of extracts had a positive effect on oil oxidative stability. The best results were obtained for lemon balm extract added to sesame and sunflower oil which resulted with OSI values of 1.33 and 1.48, respectively, while extremely prooxidative activity was obtained for lemon balm extract added to the hemp oil.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-IP-2014-09-6897 - Istraživanje bioaktivnih spojeva iz dalmatinskog bilja: njihov antioksidacijski karakter i utjecaj na enzimsku inhibiciju i zdravlje (BioActCom) (Miloš, Mladen, HRZZ - 2014-09) ( POIROT)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prirodoslovno-matematički fakultet, Split,
Sveučilište u Splitu Sveučilišni odjel za studije mora

Citiraj ovu publikaciju

Soldo, Barbara; Anđelić, Ivana; Nikolov, Nikolina; Skroza, Danijela; Šimat, Vida; Ljubenkov, Ivica; Generalić Mekinić, Ivana
The effect of selected herb extracts on oxidative stability of vegetable oils // Croatica chemica acta, 92 (2019), 3; 331-336 doi:10.5562/cca3479 (međunarodna recenzija, članak, znanstveni)
Soldo, B., Anđelić, I., Nikolov, N., Skroza, D., Šimat, V., Ljubenkov, I. & Generalić Mekinić, I. (2019) The effect of selected herb extracts on oxidative stability of vegetable oils. Croatica chemica acta, 92 (3), 331-336 doi:10.5562/cca3479.
@article{article, year = {2019}, pages = {331-336}, DOI = {10.5562/cca3479}, keywords = {Vegetable oils, Oxidation, Herb extracts, Rancimat, Fatty acids, GC-FID}, journal = {Croatica chemica acta}, doi = {10.5562/cca3479}, volume = {92}, number = {3}, issn = {0011-1643}, title = {The effect of selected herb extracts on oxidative stability of vegetable oils}, keyword = {Vegetable oils, Oxidation, Herb extracts, Rancimat, Fatty acids, GC-FID} }
@article{article, year = {2019}, pages = {331-336}, DOI = {10.5562/cca3479}, keywords = {Vegetable oils, Oxidation, Herb extracts, Rancimat, Fatty acids, GC-FID}, journal = {Croatica chemica acta}, doi = {10.5562/cca3479}, volume = {92}, number = {3}, issn = {0011-1643}, title = {The effect of selected herb extracts on oxidative stability of vegetable oils}, keyword = {Vegetable oils, Oxidation, Herb extracts, Rancimat, Fatty acids, GC-FID} }

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


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