The analysis of the oxidative changes of rapeseed oil enriched with n-3 fatty acids
2006
Marciniak-Lukasiak, K. | Filipowicz, M. | Krygier, K.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The goal of that paper was to analyse the influence of n-3 fatty acids included in concentrated fish oil, into oxidative changes of mixtures with rapeseed oil. Following tests have been used: Rancimat test, storage test. Based on the experiments one noticed that the higher the amount of n-3 fatty acids in the mixture is, the shorter induction time of the mixture has been observed. The increase of the amount of n-3 fatty acids in the studied mixtures caused the increase of the peroxide value and anisidine value. To minimize the reduction of induction time of analysed mixtures it was noticed that small amount (0.1-0.4 percent) of n-3 fatty acids could be acceptable with additional antioxidant but it has to be taken under consideration for further research. Current state of the art of research shown that functional food additives should be chosen and used really careful because rather rarely it can give impressive results
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