prikaz prve stranice dokumenta Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils
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Scientific paper - Original scientific paper
Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 237-245. urn:nbn:hr:109:894954
Moslavac, Tihomir; Pozderović, Andrija; Pichler, Anita; Nosić, Tonka

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Moslavac, T., Pozderović, A., Pichler, A. & Nosić, T. (2014). Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 237-245). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:894954

Moslavac, Tihomir, et al. "Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 237-245. https://urn.nsk.hr/urn:nbn:hr:109:894954

Moslavac, Tihomir, Andrija Pozderović, Anita Pichler and Tonka Nosić. "Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 237-245. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2024 November 26. https://urn.nsk.hr/urn:nbn:hr:109:894954

Moslavac, T., et al. (2014) 'Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 237-245. Available at: https://urn.nsk.hr/urn:nbn:hr:109:894954 (Accessed 26 November 2024)

Moslavac T, Pozderović A, Pichler A, Nosić T. Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 237-245. [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:894954

T. Moslavac, A. Pozderović, A. Pichler and T. Nosić, "Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:894954 [Accessed: 26 November 2024]

Metadata
Title (english)Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils
AuthorTihomir Moslavac
AuthorAndrija Pozderović
AuthorAnita Pichler
AuthorTonka Nosić
EditorMarko Jukić
EditorDaliborka Koceva Komlenić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Oxidative stability is an important parameter in evaluation the quality of oils and fats, as it gives a good estimation of their susceptibility to oxidative deterioration. It is generally accepted that natural antioxidants are more potent, more efficient and safer than synthetic antioxidants. The aim of this study was to investigate the oxidative stability of sunflower oil, corn germ oil, and mixtures there of (50:50), and the effect of addition of rosemary extract (StabilEnhance ® OSR and OxyLess ® CS of 0.1% and 0.3%), and propyl gallate (0.01%) on the extension oxidative stability of the oil mixture (50:50). A determination of oxidation stability of oils and their combination, and the effect of antioxidants (rosemary extract and propyl gallate) was conducted by a test of rapid oxidation of oil (Schaal oven and Rancimat test). The result of oil oxidation was expressed by the induction period (IP), a protective factor (PF) and by antioxidant activity of antioxidants (AA). The stability of a mixture of oil is proportional to the induction period. From these results it can be concluded that an addition of corn germ oil (50%) in sunflower oil led to changes in the oxidation stability of oil blends expressed within the induction period. The addition of corn germ oil in sunflower oil prolongs the stability of blends of oil degradation by oxidation. The natural antioxidant rosemary extract OxyLess®CS significantly increases the oxidative stability of a mixture of sunflower and corn oils compared to StabilEnhance®OSR and propyl gallate.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 237-245
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:894954
Publication2014
ConferenceTitle: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2013-10-16
End date: 2013-10-18
Assembly type: Lecture
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2021-01-08 11:12:41