Antioxidant profile of rapeseed oil dressings produced by seeds and tea addition
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F19%3A43877399" target="_blank" >RIV/62157124:16270/19:43877399 - isvavai.cz</a>
Result on the web
<a href="https://fvhe.vfu.cz/files/Lenfeldovy_a_Hoklovy_dny_2019_Prednasky_a_postery_cd.pdf" target="_blank" >https://fvhe.vfu.cz/files/Lenfeldovy_a_Hoklovy_dny_2019_Prednasky_a_postery_cd.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Antioxidant profile of rapeseed oil dressings produced by seeds and tea addition
Original language description
The aim of the research was to evaluate antioxidant profile and stability of experimentally produced oil dressings. The material used for the research consisted out of chia, sesame, hemp seeds and tea that used in different concentration for the mixing with cold pressed rapeseed oil (Marathon cultivar). 8 different concentrations of oil dressings were formed. Not mixed cold pressed rapeseed oil served as the control sample. The samples were stored in dark and light during 3 months of storage. Antioxidant profile of oil dressings was measured by the estimation of total polyphenol, carotenoid and chlorophyll contents. The gained results are indicating low stability of measured antioxidant compounds in oil dressings during storage since chlorophyll and carotenoid contents decreased significantly (p<0.05) after 3 months of storage, especially chlorophyll content was in the majority of the sample not detectable after 3 months of storage, both on light and in the dark. The polyphenol content extraction from used seeds and tea continued during storage and increased up to 4.97 mg/ml (the sample with 1% hemp seed addition). The extraction of polyphenol compounds is sometimes supported by light or heat, though differently according to different food matrixes. Out experiment emphasized the importance of storage conditions and packaging type of oil dressings that are starting to be more present on the market and more popular among consumers since their beneficial composition can be easily and in a short time period degraded.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Hygiena a technologie potravin XLIX. Lenfeldovy a Höklovy dny: Sborník přednášek a posterů
ISBN
978-80-7305-828-9
ISSN
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e-ISSN
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Number of pages
7
Pages from-to
15-21
Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
Oct 16, 2019
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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