ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
2018
Violina POPOVICI | Rodica STURZA
Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The results obtained through analysis of different methods of research has found that the oxidation process can be prevented or slowed down by using horticultural oily extracts fortified with natural antioxidants. The study determined whether the oily extracts enriched with antioxidants are characterized by a higher antioxidant capacity as compared to control samples and the highest value is characteristic for rosehip extract with 73,2%. In terms of sensory aspect, the products with high lipid content was appreciated positively, so we can conclude that products based on vegetable fat and enriched with natural antioxidants are an appropriate alternative to produce harmless and safe food products for consumers’ health. It was determined that oily extracts of sea buckthorn , hawthorn , rosehip berries show increased antioxidant capacity as compared to the control samples of sunflower oil. The highest value of antioxidant capacity is characteristic for rosehip extract with 73,2%. We can conclude that lipid products enriched with natural antioxidants are an appropriate alternative to produce natural, harmless and safe food for consumers’ health.
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