Monitoring the quality of fortified cold-pressed rapeseed oil
in different storage conditions

J 2022

Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

DORDEVIC, Dani; Simona DORDEVIC; Sanja ĆAVAR-ZELJKOVIĆ; Piotr KULAWIK; Ivan KUSHKEVYCH et al.

Základní údaje

Originální název

Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

Autoři

DORDEVIC, Dani; Simona DORDEVIC; Sanja ĆAVAR-ZELJKOVIĆ; Piotr KULAWIK; Ivan KUSHKEVYCH; Bohuslava TREMLOVÁ a Veronika KALOVÁ

Vydání

European Food Research and Technology, Springer, 2022, 1438-2377

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40401 Agricultural biotechnology and food biotechnology

Stát vydavatele

Spojené státy

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 3.300

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/22:00126267

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

Cold-pressed oil; Rapeseed oil; Oxidative stability; Polyphenols

Štítky

14314010, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 23. 9. 2022 11:43, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

The main aim of the study was to monitor the quality of fortified cold-pressed rapeseed oil stored in different conditions. The rapeseed oil was fortified with sesame, chia, and hemp seeds as well as hemp herb, and stored in the dark and light during a 3-month period. The oils were monitored for changes in fatty acid contents, polyphenol, chlorophyll, and carotenoid content, as well as oxidative-hydrolytic changes, e.g. free fatty acid, and peroxide value. Chlorophyll content was the most affected and was totally degraded after the 3-month storage period, both in the light and dark. Overall, the sample with hemp herb added in the concentration of 5% showed the best stability among all monitored samples. Oxidation processes developed very fast during the 3-month storage period and it was observed that the stability of these food products, found on the market, is highly questionable. The results of this work emphasize that the addition of sesame/chia/hemp seeds and hemp herb to cold-pressed rapeseed oil did not provide certain retention or improvement in antioxidant profile during a relatively short period of time (3 months storage).

Citovat

DORDEVIC, Dani; Simona DORDEVIC; Sanja ĆAVAR-ZELJKOVIĆ; Piotr KULAWIK; Ivan KUSHKEVYCH; Bohuslava TREMLOVÁ a Veronika KALOVÁ. Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions. European Food Research and Technology. Springer, 2022, roč. 248, č. 11, s. 2695-2705. ISSN 1438-2377. Dostupné z: https://doi.org/10.1007/s00217-022-04079-8.

@article{1874737,
   author = {Dordevic, Dani and Dordevic, Simona and ĆavarandZeljković, Sanja and Kulawik, Piotr and Kushkevych, Ivan and Tremlová, Bohuslava and Kalová, Veronika},
   article_number = {11},
   doi = {https://doi.org/10.1007/s00217-022-04079-8},
   keywords = {Cold-pressed oil; Rapeseed oil; Oxidative stability; Polyphenols},
   language = {eng},
   issn = {1438-2377},
   journal = {European Food Research and Technology},
   title = {Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions},
   url = {https://link.springer.com/article/10.1007/s00217-022-04079-8},
   volume = {248},
   year = {2022}
}

TY  - JOUR
ID  - 1874737
AU  - Dordevic, Dani - Dordevic, Simona - Ćavar-Zeljković, Sanja - Kulawik, Piotr - Kushkevych, Ivan - Tremlová, Bohuslava - Kalová, Veronika
PY  - 2022
TI  - Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions
JF  - European Food Research and Technology
VL  - 248
IS  - 11
SP  - 2695-2705
EP  - 2695-2705
PB  - Springer
SN  - 14382377
KW  - Cold-pressed oil
KW  - Rapeseed oil
KW  - Oxidative stability
KW  - Polyphenols
UR  - https://link.springer.com/article/10.1007/s00217-022-04079-8
N2  - The main aim of the study was to monitor the quality of fortified cold-pressed rapeseed oil stored in different conditions. The rapeseed oil was fortified with sesame, chia, and hemp seeds as well as hemp herb, and stored in the dark and light during a 3-month period. The oils were monitored for changes in fatty acid contents, polyphenol, chlorophyll, and carotenoid content, as well as oxidative-hydrolytic changes, e.g. free fatty acid, and peroxide value. Chlorophyll content was the most affected and was totally degraded after the 3-month storage period, both in the light and dark. Overall, the sample with hemp herb added in the concentration of 5% showed the best stability among all monitored samples. Oxidation processes developed very fast during the 3-month storage period and it was observed that the stability of these food products, found on the market, is highly questionable. The results of this work emphasize that the addition of sesame/chia/hemp seeds and hemp herb to cold-pressed rapeseed oil did not provide certain retention or improvement in antioxidant profile during a relatively short period of time (3 months storage).
ER  -

DORDEVIC, Dani; Simona DORDEVIC; Sanja $\backslash$'CAVAR-ZELJKOVI$\backslash$'C; Piotr KULAWIK; Ivan KUSHKEVYCH; Bohuslava TREMLOVÁ a Veronika KALOVÁ. Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions. \textit{European Food Research and Technology}. Springer, 2022, roč.~248, č.~11, s.~2695-2705. ISSN~1438-2377. Dostupné z: https://doi.org/10.1007/s00217-022-04079-8.

Přehled o publikaci