A New Approach for Stabilization of Gac Oil by Natural Antioxidants

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43920618" target="_blank" >RIV/60461373:22330/21:43920618 - isvavai.cz</a>

Výsledek na webu

<a href="https://li01.tci-thaijo.org/index.php/cast/article/view/248578" target="_blank" >https://li01.tci-thaijo.org/index.php/cast/article/view/248578</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

A New Approach for Stabilization of Gac Oil by Natural Antioxidants

Popis výsledku v původním jazyce

Gac oil contains a high amount of unsaturated fatty acids and carotenoids that are easily degraded during production and storage. Therefore, it is necessary to have appropriate methods to limit the oxidation in gac oil that leads to undesirable by-products. Green tea and rosemary extracts exhibit excellent antioxidant activities against oxidation in vegetable oils. Here, the protective effects of green tea and rosemary extracts on gac oil were evaluated for 7 consecutive days at 60oC. Supplementation with 4000 mg/kg green tea and rosemary extracts significantly improved oil stability by reduction of 35 and 47% peroxide values; produced higher carotenoid content of about 0.31 and 0.35 mg/g; and maintaining 82 and 92% rancimat values when compared to initial samples, respectively. In comparison to BHA and BHT at 150 mg/kg, green tea extracts at 4000 mg/kg showed higher antioxidant efficacies and sensory scores.

Název v anglickém jazyce

A New Approach for Stabilization of Gac Oil by Natural Antioxidants

Popis výsledku anglicky

Gac oil contains a high amount of unsaturated fatty acids and carotenoids that are easily degraded during production and storage. Therefore, it is necessary to have appropriate methods to limit the oxidation in gac oil that leads to undesirable by-products. Green tea and rosemary extracts exhibit excellent antioxidant activities against oxidation in vegetable oils. Here, the protective effects of green tea and rosemary extracts on gac oil were evaluated for 7 consecutive days at 60oC. Supplementation with 4000 mg/kg green tea and rosemary extracts significantly improved oil stability by reduction of 35 and 47% peroxide values; produced higher carotenoid content of about 0.31 and 0.35 mg/g; and maintaining 82 and 92% rancimat values when compared to initial samples, respectively. In comparison to BHA and BHT at 150 mg/kg, green tea extracts at 4000 mg/kg showed higher antioxidant efficacies and sensory scores.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Current Applied Science and Technology

ISSN

2586-9396

e-ISSN

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Svazek periodika

21

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

TH - Thajské království

Počet stran výsledku

14

Strana od-do

431-444

Kód UT WoS článku

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EID výsledku v databázi Scopus

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