2021Journal articleFree to read
Iurie Subotin, Raisa Druţă, Violina Popovici, Ecaterina Covaci, Rodica Sturza
Food and Nutrition Sciences
The present study aimed to investigate the effectiveness of the use of some antioxidants-α-tocopherol, n-octyl gallate, L-ascorbic acid 6-palmitate and matcha extract (green tea) as inhibitors of grape seeds, walnuts and corn germ oils oxidation. The oxidation was studied in a forced regime during 700 h, by the addition of hydrogen peroxide and Cu2+ ions. The optimal conditions of the accelerated oxidation process in the analysed systems were established. The progress of lipid oxidation was evaluated by measuring the peroxide value (PV) and conjugated dienes and trienes (CD, CT). A series of secondary products of the lipid oxidation were identified: hexanal, octanal and hydroxy-nonadienal. The intensity of the formation of these compounds during oxidation was monitored. The results of this study showed that the oil samples with the addition of antioxidants showed considerably lower oxidation values compared to the control sample. More effective was the action of L-ascorbic acid 6-palmitate and n-octyl gallate, the optimum concentration was 0.1%. An inhibitory effect of the oxidation process was noted for α-tocopherol and matcha extract, the optimal addition concentration was 1%.
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Matcha is studied here (named in the abstract).
Iurie Subotin, Raisa Druţă, Violina Popovici, Ecaterina Covaci, Rodica Sturza. (2021). Kinetic of Forced Oxidation of Grape Seeds, Walnuts and Corn Germs Oils in the Presence of Antioxidants. Food and Nutrition Sciences. https://doi.org/10.4236/fns.2021.1212097
DOI: 10.4236/fns.2021.1212097 · Cited by 9 (OpenAlex)
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