Naslov
Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils

Autori
Moslavac, Tihomir ; Pozderović, Andrija ; Pichler, Anita ; Nosić, Tonka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists / Jukić, Marko ; Koceva Komlenić, Daliborka - Osijek, 2014, 237-245

Skup
7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
vegetable oils ; oxidative stability ; rosemary extract ; propyl gallate

Sažetak
Oxidative stability is an important parameter in evaluation the quality of oils and fats, as it gives a good estimation of their susceptibility to oxidative deterioration. It is generally accepted that natural antioxidants are more potent, more efficient and safer than synthetic antioxidants. The aim of this study was to investigate the oxidative stability of sunflower oil, corn germ oil, and mixtures there of (50:50), and the effect of addition of rosemary extract (StabilEnhance ® OSR and OxyLess ® CS of 0.1% and 0.3%), and propyl gallate (0.01%) on the extension oxidative stability of the oil mixture (50:50). A determination of oxidation stability of oils and their combination, and the effect of antioxidants (rosemary extract and propyl gallate) was conducted by a test of rapid oxidation of oil (Schaal oven and Rancimat test). The result of oil oxidation was expressed by the induction period (IP), a protective factor (PF) and by antioxidant activity of antioxidants (AA). The stability of a mixture of oil is proportional to the induction period. From these results it can be concluded that an addition of corn germ oil (50%) in sunflower oil led to changes in the oxidation stability of oil blends expressed within the induction period. The addition of corn germ oil in sunflower oil prolongs the stability of blends of oil degradation by oxidation. The natural antioxidant rosemary extract OxyLess®CS significantly increases the oxidative stability of a mixture of sunflower and corn oils compared to StabilEnhance®OSR and propyl gallate.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA