Please use this identifier to cite or link to this item:
https://biore.bio.bg.ac.rs/handle/123456789/746
DC Field | Value | Language |
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dc.contributor.author | Pavlović, Mirjana D. | en_US |
dc.contributor.author | Pucarević, Mira | en_US |
dc.contributor.author | Mićović, Vuk | en_US |
dc.contributor.author | Živić, Miroslav | en_US |
dc.contributor.author | Zlatanović, Snežana | en_US |
dc.contributor.author | Gorjanović, Stanislava | en_US |
dc.contributor.author | Gvozdenović, Jasna | en_US |
dc.date.accessioned | 2019-07-08T22:24:28Z | - |
dc.date.available | 2019-07-08T22:24:28Z | - |
dc.date.issued | 2012-03-26 | - |
dc.identifier.issn | 1318-0207 | - |
dc.identifier.uri | https://biore.bio.bg.ac.rs/handle/123456789/746 | - |
dc.description.abstract | The antioxidant effect of ascorbic acid and EDTA (ethylenediaminetetraacetic acid) in food emulsions, based on whey and sunflower oils with enhanced oleic acid, α- and β- tocopherol content, was not described up to now. Salad dressings based on cold-pressed high-oleic/α-, β- tocopherol sunflower oil were oxidatively stable after 3 months of storage at 25 °C regarding primary (peroxide value, PV) and secondary (hexanal) lipid oxidation products (PV = 0.34 mmol O 2 kg -1, hexanal value = 1.54 mg kg -1). Slight enhancement of PV and hexanal values was recorded in salad dressings prepared with cold-pressed medium-oleic/α-, β- tocopherol oil, after 3 months of storage at 25 °C, and was inhibited by ascorbic acid or EDTA. Ascorbic acid (0.50 g kg -1) reduced PV by 80% and hexanal value by 32%. EDTA (0.075 g kg -1) reduced PV by 60% and hexanal value by 27%. In salad dressings, containing linoleic/α- tocopherol sunflower oil, the antioxidant effects of ascorbic acid and EDTA were as following: ascorbic acid (0.25-4.00 g kg -1) reduced PV by 83-100% and hexanal value by 82-73%; EDTA (0.075 g kg -1) reduced PV by 75% and hexanal value by 76%, after 12 months of storage at 4 °C. | en_US |
dc.relation.ispartof | Acta Chimica Slovenica | en_US |
dc.subject | Antioxidants | en_US |
dc.subject | Emulsions | en_US |
dc.subject | High-oleic sunflower oils | en_US |
dc.subject | Tocopherols | en_US |
dc.title | Influence of sunflower oil qualities and antioxidants on oxidative stability on whey-based salad dressings | en_US |
dc.type | Article | en_US |
dc.identifier.scopus | 2-s2.0-84858694877 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84858694877 | - |
item.cerifentitytype | Publications | - |
item.openairetype | Article | - |
item.fulltext | With Fulltext | - |
item.grantfulltext | restricted | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.author.orcid | 0000-0002-0314-5032 | - |
Appears in Collections: | Journal Article |
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File | Description | Size | Format | Existing users please |
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27 Influence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressings.pdf | 204.9 kB | Adobe PDF | Request a copy |
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