prikaz prve stranice dokumenta The effect of natural antioxidants on long-term stability of sweet red pepper seed oil
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The effect of natural antioxidants on long-term stability of sweet red pepper seed oil
Croatian journal of food science and technology, 16 (2024), 2; 257-272. https://doi.org/10.17508/CJFST.2024.16.2.07
Ranilović, Jasmina; Cvetković, Tanja; Vađunec Bajrić, Irena; Kadija-Cmrk, Vesna; Moslavac, Tihomir; Ilakovac Kveder, Marina; Merunka, Dalibor; Jurec, Jurica; Valić, Srećko; Jokić, Stela

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Institucijski repozitorij: PTFOS Repozitorij

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Ranilović, J., Cvetković, T., Vađunec Bajrić, I., Kadija Cmrk, V., Moslavac, T., Ilakovac Kveder, M. ... Jokić, S. (2024). The effect of natural antioxidants on long-term stability of sweet red pepper seed oil. Croatian journal of food science and technology, 16. (2), 257-272. doi: 10.17508/CJFST.2024.16.2.07

Ranilović, Jasmina, et al. "The effect of natural antioxidants on long-term stability of sweet red pepper seed oil." Croatian journal of food science and technology, vol. 16, br. 2, 2024, str. 257-272. https://doi.org/10.17508/CJFST.2024.16.2.07

Ranilović, Jasmina, Tanja Cvetković, Irena Vađunec Bajrić, Vesna Kadija Cmrk, Tihomir Moslavac, Marina Ilakovac Kveder, Dalibor Merunka, Jurica Jurec, Srećko Valić i Stela Jokić. "The effect of natural antioxidants on long-term stability of sweet red pepper seed oil." Croatian journal of food science and technology 16, br. 2 (2024): 257-272. https://doi.org/10.17508/CJFST.2024.16.2.07

Ranilović, J., et al. (2024) 'The effect of natural antioxidants on long-term stability of sweet red pepper seed oil', Croatian journal of food science and technology, 16(2), str. 257-272. doi: 10.17508/CJFST.2024.16.2.07

Ranilović J, Cvetković T, Vađunec Bajrić I, Kadija Cmrk V, Moslavac T, Ilakovac Kveder M, i sur.. The effect of natural antioxidants on long-term stability of sweet red pepper seed oil. Croatian journal of food science and technology [Internet]. 31.12.2024. [pristupljeno 05.04.2025.];16(2):257-272. doi: 10.17508/CJFST.2024.16.2.07

J. Ranilović, et al., "The effect of natural antioxidants on long-term stability of sweet red pepper seed oil", Croatian journal of food science and technology, vol. 16, br. 2, str. 257-272, Prosinac 2024. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:646783. [Citirano: 05.04.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:646783
Podaci o radu
Naslov (engleski)The effect of natural antioxidants on long-term stability of sweet red pepper seed oil
AutorJasmina Ranilović
AutorTanja Cvetković
AutorIrena Vađunec Bajrić
AutorVesna Kadija-Cmrk
AutorTihomir Moslavac
AutorMarina Ilakovac Kveder
AutorDalibor Merunka
AutorJurica Jurec
AutorSrećko Valić
AutorStela Jokić
Autorova ustanovaInstitut Ruđer Bošković
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Oils obtained from fruit and vegetable by-products represent a new category of niche oils. Cold-pressed oil from the seeds of sweet peppers of the Podravka and Slavonka varieties is a new, high-quality oil from the vegetable niche oil category, naturally rich in polyunsaturated linoleic fatty acid, γ-tocopherol, and sterols as antioxidants that exhibit positive effects on human health in preventing chronic non-communicable diseases. However, for a broader commercial reach of this oil,... Više preserving its quality over a longer period is of utmost importance. Based on monitoring four parametres (peroxide value, free fatty acids, antioxidative power, and radical potential), pure pepper seed oil did not have adequate quality by the end of the period of 9 month stored at room temperature due to oxidative changes. The addition of natural antioxidants such as green tea extract (0.2%), especially rosemary extract (0.2%) and a blend of rosemary extract (0.2%), and citric acid (0.01%) extended the stability of pure pepper seed oil to a period of one year. Since oxidation affects the organoleptic quality and nutritional composition of the oil, these results are encouraging for niche oil producers, not only because of the expansion of this category of edible oils made from secondary source raw materials (by-products), but also because of the evidence that their special quality will not be compromised within the declared shelf life due to oxidative spoilage. Sakrij dio sažetka
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 16, br. 2, str. 257-272
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2024.16.2.07
URN:NBNurn:nbn:hr:109:646783
Datum objave publikacije2024-12-31
ProjektŠifra: KK.01.2.1.02.0069
Naziv (engleski): Development of innovative products from by-products during vegetable processing / Razvoj inovativnih proizvoda od nusproizvoda tijekom prerade povrća
Pravna nadležnost: eu
Financijer: EU
URL dokumenta10.17508/CJFST.2024.16.2.07
URL dokumentahttps://hrcak.srce.hr/file/471951
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-01-16 16:40:51
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