Selected qualitative parameters of oils from Hippophae rhamnoides L. and Rosa canina L.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F18%3A43914664" target="_blank" >RIV/62156489:43510/18:43914664 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2018/mnet_2018_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Selected qualitative parameters of oils from Hippophae rhamnoides L. and Rosa canina L.

Popis výsledku v původním jazyce

Considering the increasing demand of new sources of high quality foods, this study evaluates the antioxidant capacity, total phenolic compounds and fatty acids composition in sea buckthorn and rose hip oil produced by screw cold pressing. The highest yields when producing the sea buckthorn oil were reached by the 6 mm of nozzle diameter at 50 rpm speed (0.0767 kg of oil per 1 kg of seeds) and when producing the rose hip oil, it was by the 6 mm of nozzle diameter at 30 rpm speed (0.0116 kg of oil per 1 kg of seeds). The results show the high level of PUFA values 51.39% in sea buckthorn oil and 76.23% in rose hip oil. The predominant fatty acid was linoleic, 31.76% in sea buckthorn oil and 54.10% in rose hip oil. The antioxidant capacity of the sea buckthorn oil was 54.67 mg (TEA)/g and of the rose hip oil were 64.45 mg (TEA)/g. The total phenolic compounds of the sea buckthorn oil were 43.71 mg (GAE)/g and of the rose hip oil was 46.77 mg (GAE)/g. The values of both parameters (DPPH and TPC) are in both oils very similar.

Název v anglickém jazyce

Selected qualitative parameters of oils from Hippophae rhamnoides L. and Rosa canina L.

Popis výsledku anglicky

Considering the increasing demand of new sources of high quality foods, this study evaluates the antioxidant capacity, total phenolic compounds and fatty acids composition in sea buckthorn and rose hip oil produced by screw cold pressing. The highest yields when producing the sea buckthorn oil were reached by the 6 mm of nozzle diameter at 50 rpm speed (0.0767 kg of oil per 1 kg of seeds) and when producing the rose hip oil, it was by the 6 mm of nozzle diameter at 30 rpm speed (0.0116 kg of oil per 1 kg of seeds). The results show the high level of PUFA values 51.39% in sea buckthorn oil and 76.23% in rose hip oil. The predominant fatty acid was linoleic, 31.76% in sea buckthorn oil and 54.10% in rose hip oil. The antioxidant capacity of the sea buckthorn oil was 54.67 mg (TEA)/g and of the rose hip oil were 64.45 mg (TEA)/g. The total phenolic compounds of the sea buckthorn oil were 43.71 mg (GAE)/g and of the rose hip oil was 46.77 mg (GAE)/g. The values of both parameters (DPPH and TPC) are in both oils very similar.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2018: Proceedings of International PhD Students Conference

ISBN

978-80-7509-597-8

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

6

Strana od-do

308-313

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

7. 11. 2018

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000462205300057