Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F22%3A10175255" target="_blank" >RIV/00027006:_____/22:10175255 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14310/22:00126267 RIV/62157124:16270/22:43880072

Výsledek na webu

<a href="https://link.springer.com/journal/217/volumes-and-issues/248-11" target="_blank" >https://link.springer.com/journal/217/volumes-and-issues/248-11</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-022-04079-8" target="_blank" >10.1007/s00217-022-04079-8</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

Popis výsledku v původním jazyce

The main aim of the study was to monitor the quality of fortified cold-pressed rapeseed oil stored in different conditions. The rapeseed oil was fortified with sesame, chia, and hemp seeds as well as hemp herb, and stored in the dark and light during a 3-month period. The oils were monitored for changes in fatty acid contents, polyphenol, chlorophyll, and carotenoid content, as well as oxidative-hydrolytic changes, e.g. free fatty acid, and peroxide value. Chlorophyll content was the most affected and was totally degraded after the 3-month storage period, both in the light and dark. Overall, the sample with hemp herb added in the concentration of 5% showed the best stability among all monitored samples. Oxidation processes developed very fast during the 3-month storage period and it was observed that the stability of these food products, found on the market, is highly questionable. The results of this work emphasize that the addition of sesame/chia/hemp seeds and hemp herb to cold-pressed rapeseed oil did not provide certain retention or improvement in antioxidant profile during a relatively short period of time (3 months storage).

Název v anglickém jazyce

Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

Popis výsledku anglicky

The main aim of the study was to monitor the quality of fortified cold-pressed rapeseed oil stored in different conditions. The rapeseed oil was fortified with sesame, chia, and hemp seeds as well as hemp herb, and stored in the dark and light during a 3-month period. The oils were monitored for changes in fatty acid contents, polyphenol, chlorophyll, and carotenoid content, as well as oxidative-hydrolytic changes, e.g. free fatty acid, and peroxide value. Chlorophyll content was the most affected and was totally degraded after the 3-month storage period, both in the light and dark. Overall, the sample with hemp herb added in the concentration of 5% showed the best stability among all monitored samples. Oxidation processes developed very fast during the 3-month storage period and it was observed that the stability of these food products, found on the market, is highly questionable. The results of this work emphasize that the addition of sesame/chia/hemp seeds and hemp herb to cold-pressed rapeseed oil did not provide certain retention or improvement in antioxidant profile during a relatively short period of time (3 months storage).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

ISSN

1438-2377

e-ISSN

—

Svazek periodika

248

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

2695-2705

Kód UT WoS článku

000825081400001

EID výsledku v databázi Scopus

2-s2.0-85133866992