The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light – 800 Lux – or darkness condition, both at room temperature) with the addition of ...natural (rosemary extract, RE) and synthetic (ascorbyl palmitate – AP -, and Tert-butylhidroquinone – TBHQ) antioxidants on quality indices related to walnut oil (WO) oxidative stability. Neither RE nor synthetic antioxidants contributed markedly on inhibiting photo-oxidative degradation, resulting in significantly increased amounts of primary and secondary oxidation products in oils exposed to light. Under darkness-storage condition, the addition of the mentioned antioxidants significantly reduced lipid oxidation and improved oil shelf life. Oils added with RE – alone or in combination with TBHQ or TBHQ plus AP – maintain an acceptable quality at least up to six months of storage. Results from this work stressed the influence of the illumination condition on WO oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study.
► Walnut oil (WO) is highly susceptible to both autoxidation and photo-oxidative degradation. ► The antioxidant effect of rosemary extract, ascorbyl palmitate and TBHQ was tested. ► WO oxidative stability was improved by using combinations of antioxidants and darkness-storage condition. ► Packaging opaque to light and antioxidants available in the food industry enhance WO shelf life.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
•The effects of screw-pressing parameters on almond fruits using a pilot screw press were evaluated.•Seed moisture content influenced almond oil recovery and chemical quality.•Rosemary extracts ...resulted an interesting natural alternative on almond oil stabilization.
The objectives of this work were to study the combined effects of seed moisture content and pressing temperature on oil recovery and quality parameters of almond oil (AO) and to evaluate the effectiveness of natural (rosemary extract and ascorbyl palmitate) and synthetic antioxidants (TBHQ) on the oxidative stability of AO analyzing chemical changes during an accelerated thermo-oxidation assay. A factorial arrangement was conducted, in pressing experiments, in order to study the combined effects of seed moisture content (4, 6, 8, 10 and 12% (w/w)) and pressing temperature (20, 40 and 60°C) on oil recovery and quality parameters. Oil recovery increased significantly as moisture content raised. The highest oil recovery (79.3%) was obtained at 8% (w/w) seed moisture content and 40°C pressing temperature. All extraction conditions employed were compatible with an acceptable chemical oil quality.
Although in the accelerated assay of thermo-oxidation, the TBHQ became the most effective antioxidant, considering natural alternatives, rosemary extract and ascorbyl palmitate combination showed additional protective effect on the AO preservation.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
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