Improving the stability of cold-pressed oils by their enrichment in sea-buckthorn oil

• Autorzy: Czaplicki S. , Tanska M. , Ogrodowska D.

Warianty tytułu

PL

Poprawa stabilności olejów tłoczonych na zimno poprzez ich wzbogacanie olejem rokitnikowym

• Języki publikacji: EN

Abstrakty

EN

Cold pressed oils from pumpkin and amaranthus seed are valued because of their health--promoting effect. Of particular importance are the contents of sterols in pumpkin seed oil andsqualene in amaranthus oil, among others. Because of their high susceptibility to oxidation, methodsof prolonging their shelf life are needed. One of such methods is to enrich them in antioxidantsnaturally occurring in plant oils.This study analysed the opportunities to use of rich in antioxidants sea-buckthorn oil, includingterpenoids, to increase the oxidation stability of cold pressed amaranthus and pumpkin seed oils.The experiment involved blends of amaranthus and pumpkin seed oils with 0.5–12.0% ofsea-buckthorn oil. In the oils and in the obtained blends, the fatty acid composition, the contents ofselected terpenoid derivatives (carotenoids, tocopherols, sterols, squalene) and the oxidation stabilityas the induction time using a Rancimat apparatus were determined.Sea-buckthorn oil rich in selected terpenoid derivatives proved to be effective in prolonging theshelf life of pumpkin and amaranthus seed oils, wherein the strongest relationship of oil stabilityindicators were observed in connection with carotenoid contents

PL

Tłoczone na zimno oleje dyniowy i amarantusowy cenione są ze względu na ich oddziaływanie prozdrowotne. Szczególne znaczenie ma zawartość steroli w oleju dyniowym oraz skwalenu w oleju amarantusowym. Z uwagi na ich wysoką podatność na utlenianie poszukiwane są metody przedłużania ich trwałości. Jednym z takich sposobów jest wzbogacenie ich w przeciwutleniacze naturalnie występujące w olejach roślinnych. Za cel pracy postawiono określenie możliwości wykorzystania oleju rokitnikowego bogatego w antyoksydanty, m.in. terpenoidowe, do zwiększenia stabilności oksydacyjnej tłoczonych na zimno olejów amarantusowego i dyniowego.W doświadczeniu sporządzono blendy olejów amarantusowego i dyniowego z olejem rokitnikowym w ilości 0,5–12,0%. W olejach i otrzymanych blendach określono skład kwasów tłuszczowych, zawartość wybranych pochodnych terpenoidowych (karotenoidów, tokoferoli, steroli,skwalenu) oraz stabilność oksydacyjną wyznaczaną jako czas indukcji w aparacie Rancimat. Olej rokitnikowy bogaty w wybrane pochodne terpenoidowe okazał się skuteczny w przedłużaniu trwałości olejów dyniowego i amarantusowego, przy czym najsilniejszą zależność wskaźników stabilności olejów obserwowano w powiązaniu z zawartością karotenoidów

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2016
• Tom: 31
• Numer: 4
• Opis fizyczny: p.621-635,fig.,ref.

Twórcy

autor

Czaplicki S.

• Chair of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, pl.Cieszynski 1, 10-726 Olsztyn, Poland

autor

Tanska M.

• Chair of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Ogrodowska D.

• Chair of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

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