Please use this identifier to cite or link to this item: https://biore.bio.bg.ac.rs/handle/123456789/746
DC FieldValueLanguage
dc.contributor.authorPavlović, Mirjana D.en_US
dc.contributor.authorPucarević, Miraen_US
dc.contributor.authorMićović, Vuken_US
dc.contributor.authorŽivić, Miroslaven_US
dc.contributor.authorZlatanović, Snežanaen_US
dc.contributor.authorGorjanović, Stanislavaen_US
dc.contributor.authorGvozdenović, Jasnaen_US
dc.date.accessioned2019-07-08T22:24:28Z-
dc.date.available2019-07-08T22:24:28Z-
dc.date.issued2012-03-26-
dc.identifier.issn1318-0207-
dc.identifier.urihttps://biore.bio.bg.ac.rs/handle/123456789/746-
dc.description.abstractThe 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.ispartofActa Chimica Slovenicaen_US
dc.subjectAntioxidantsen_US
dc.subjectEmulsionsen_US
dc.subjectHigh-oleic sunflower oilsen_US
dc.subjectTocopherolsen_US
dc.titleInfluence of sunflower oil qualities and antioxidants on oxidative stability on whey-based salad dressingsen_US
dc.typeArticleen_US
dc.identifier.scopus2-s2.0-84858694877-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84858694877-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.fulltextWith Fulltext-
item.grantfulltextrestricted-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.orcid0000-0002-0314-5032-
Appears in Collections:Journal Article
Files in This Item:
Show simple item record

SCOPUSTM   
Citations

3
checked on Nov 16, 2024

Page view(s)

1
checked on Nov 21, 2024

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.