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Abstract:

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. © 2012 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
Autor:Martínez, M.L.; Penci, M.C.; Ixtaina, V.; Ribotta, P.D.; Maestri, D.
Filiación:Instituto Multidisciplinario de Biología Vegetal, (IMBIV CONICET-UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET La Plata, Facultad de Ciencias Exactas, UNLP. Calles 47 y 116, 1900, La Plata, Buenos Aires, Argentina
Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICTA), CONICET-UNC, Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
Idioma: Inglés
Palabras clave:Antioxidants; Oxidative stability; Shelf life; Storage conditions; Walnut oil; Antioxidants; Oxidative stability; Shelf life; Storage condition; Walnut oil; Food technology; Oxidation resistance; Juglans; Rosmarinus officinalis
Año:2013
Volumen:51
Número:1
Página de inicio:44
Página de fin:50
DOI: http://dx.doi.org/10.1016/j.lwt.2012.10.021
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v51_n1_p44_Martinez

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Citas:

---------- APA ----------
Martínez, M.L., Penci, M.C., Ixtaina, V., Ribotta, P.D. & Maestri, D. (2013) . Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT - Food Science and Technology, 51(1), 44-50.
http://dx.doi.org/10.1016/j.lwt.2012.10.021
---------- CHICAGO ----------
Martínez, M.L., Penci, M.C., Ixtaina, V., Ribotta, P.D., Maestri, D. "Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions" . LWT - Food Science and Technology 51, no. 1 (2013) : 44-50.
http://dx.doi.org/10.1016/j.lwt.2012.10.021
---------- MLA ----------
Martínez, M.L., Penci, M.C., Ixtaina, V., Ribotta, P.D., Maestri, D. "Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions" . LWT - Food Science and Technology, vol. 51, no. 1, 2013, pp. 44-50.
http://dx.doi.org/10.1016/j.lwt.2012.10.021
---------- VANCOUVER ----------
Martínez, M.L., Penci, M.C., Ixtaina, V., Ribotta, P.D., Maestri, D. Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT - Food Sci. Technol. 2013;51(1):44-50.
http://dx.doi.org/10.1016/j.lwt.2012.10.021