Change of quality and biologically active components of pumpkin seed oil at 63+/-2 deg C during a 20 days period | Promena kvaliteta i biološki aktivnih komponenata ulja semena tikve golice pri temperaturi of 63+/-2 deg C u periodu od 20 dana
2009
Dimić, E., Tehnološki fakultet, Novi Sad (Serbia) | Vujasinović, V., Vital a.d.,Vrbas (Serbia) | Romanić, R., Tehnološki fakultet, Novi Sad (Serbia) | Parenta, G., Tehnološki fakultet, Novi Sad (Serbia)
The sensory and oxidative stability were investigated, and also the change of content of biologically active compounds, total tocopherols and phenolic compounds, at higher temperatures in cold pressed and virgin oils, and oil obtained of mildly roasted hull-less pumpkin seed. The oil samples were kept at 63+/-2 deg C for 20 days in dark, in open Petri dishes. The obtained results pointed to good sensory stability, especially of virgin oil. During the tempering process, the content of tocopherols and phenolic compounds decreased, resulting in lower oxidative stability and oil shelf life. The lowest induction period decline was established in virgin oil, about 40% compared to the initial value. The oxidative stability (OV value) of cold pressed oil is about twice poorer compared to virgin oil, as well as the shelf life (induction period).
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