Dynamics of peroxide value in flavoured rapeseed oil
2005
Kruma, Z.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:zanda.kruma@llu.lv | Kreicbergs, V.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Karklina, D.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:kada@cs.llu.lv
Spices are used to season food products. Investigations were carried out to determine dynamics of primary oxidation products in flavoured rapeseed oil depending on used spice, its concetration, storage duration, and sample preparing method. The oil was flavoured with winter savoury Satureja Montana L., hyssop Hyssopus officinalis L., and marjoram Oreganum vulgare L. Results showed that dynamics of peroxide value in flavoured oils were influenced significantly (p is less than 0.05) by all investigated factors - used spice, its concentration, storage duration, sample preparing method, and interaction of these factors, too. Heating of oil in particular cases caused unusual, hard explainable dynamics of peroxide value. It is necessary to investigate optimal conditions of flavouring of oils and components of spices which can influence oxidation of flavoured oils.
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