Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil

POPOVICI, Cristina; BAERLE, Alexei; TATAROV, Pavel

dc.contributor.author	POPOVICI, Cristina
dc.contributor.author	BAERLE, Alexei
dc.contributor.author	TATAROV, Pavel
dc.date.accessioned	2021-05-05T12:13:18Z
dc.date.available	2021-05-05T12:13:18Z
dc.date.issued	2019
dc.identifier.citation	POPOVICI, Cristina, BAERLE, Alexei, TATAROV, Pavel. Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil. In: Ресурсо- та енергоощадні технології виробництва і пакування харчової продукції - основні засади її конкурентоздатності: Матеріали VIІІ Міжнародної спеціалізованої науково-практичної конференції, 12 вересня 2019, Київ, Україна, 2019, pp. 89	en_US
dc.identifier.uri	http://81.180.74.21:8080/xmlui/handle/123456789/14721
dc.description.abstract	Properties of cold pressed walnut oil were monitored under storage conditions of darkness and room temperature over 2 months. Accordingly to the independent spectral and analytical data, DLTP which has been added in the walnut oil, shows itself as pro-oxidant, rather than antioxidant for this food product, and thus is not suitable for it. The linear regressions demonstrate synergetic super-addition effect of AAP-OG compositions, beneficial for increasing of walnut oil stability by safety amounts of antioxidants. A joint use of these antioxidants in small amounts significantly reduces lipid oxidation and increases the shelf life of walnut oil.	en_US
dc.language.iso	en	en_US
dc.publisher	Національний університет харчових технологій, Київ	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	walnut oil	en_US
dc.subject	oil	en_US
dc.title	Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil	en_US
dc.type	Article	en_US