The effect of bioactive compounds from local berries on oxidative stability of vegetable oils
2024
Popovici, Violina
The oxidation of lipids in food is a complex process that is influenced by various factors such as: the chemical structure of the food; physical condition; the quantity and quality of substances with an antioxidant capacity in food matrix. Within this research was studied sea buckthorn, hawthorn and rosehips, which represent a natural concentrate of vitamins, carotenoids, folic acid etc. Were performed the evaluation of the antioxidant capacity of the enriched lipophilic extracts and the analysis of the impact of the bioactive compounds on the oxidative stability during storage. Local berries extracts are characterized by a rich complex of bioactive compounds, the use of which in obtaining functional food products will slow down oxidative processes and ensure food products with a longer shelf life.
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出版者 Comrat State University