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Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages

Journal of Food Measurement and Characterization · Şubat 2022

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YÖKSİS Kayıtları
Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages
Journal of Food Measurement and Characterization · 2022 SCI-Expanded
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Makale Bilgileri

DergiJournal of Food Measurement and Characterization
Yayın TarihiŞubat 2022
Cilt / Sayfa16 · 700-713
DOI10.1007/s11694-021-01195-z
Scopus ID2-s2.0-85118575785
Özet The effect of several essential oils, plant extracts and packaging materials on oxidative stability of virgin olive oil during different storage times was investigated. The formation of free radicals, changing of color, development of rancid odor and taste are formed as a result of the oxidation of stored oils due to the effect of oxygen and light in the environment depending on the properties of the packaging materials used. As the storage time progressed, viscosity, color, free fatty acid, peroxide and K232 values were increased. The highest increase in K270 value was found in the first month whereas the value of p-anisidine was found to be maximum in the second and third months of storage. The highest acidity (1.91%) and discoloration were observed in the samples stored in the glass-pet bottle while the highest viscosity (99.80 mPa s), peroxide (12.00 meq O2/kg), K232 (0.73) and K270 (0.11) values are found in the samples stored in the tin. The highest free fatty acid values of samples stored in glass bottles, PET bottles and tin were detected in olive oils added rosemary. The peroxide values of the samples stored in glass and pet bottles decreased at 1st month and increased as the storage process progressed.

Yazarlar (6)

1
Mehmet Musa Özcan
2
Fahad A.L. Juhaimi
3
Nurhan Uslu
4
Kashif Ghafoor
5
Elfadıl E. Babiker
6
Isam A.Mohamed Ahmed

Anahtar Kelimeler

Antioxidant activity Essential oil Extract Olive oil Packaging material Storage

Kurumlar

King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey

Metrikler

1
Atıf
6
Yazar
6
Anahtar Kelime

Sistemimizdeki Yazarlar

NU
NURHAN USLU
DOÇENT

Hızlı Erişim

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