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dc.creatorPavlović, Mirjana D.
dc.creatorPucarević, Mira
dc.creatorMićović, Vuk
dc.creatorZivić, Miroslav
dc.creatorZlatanović, Snezana
dc.creatorGorjanović, Stanislava
dc.creatorGvozdenović, Jasna
dc.date.accessioned2023-04-07T13:55:23Z
dc.date.available2023-04-07T13:55:23Z
dc.date.issued2012
dc.identifier.issn1318-0207
dc.identifier.urihttps://redun.educons.edu.rs/handle/123456789/152
dc.description.abstractThe antioxidant effect of ascorbic acid and EDTA (ethylenediaminetetraacetic acid) in food emulsions, based on whey and sunflower oils with enhanced oleic acid, alpha- and beta- tocopherol content, was not described up to now. Salad dressings based on cold-pressed high-oleic/alpha-, beta- tocopherol sunflower oil were oxidatively stable after 3 months of storage at 25 degrees C regarding primary (peroxide value, PV) and secondary (hexanal) lipid oxidation products (PV = 0.34 mmol O-2 kg(-1), hexanal value = 1.54 mg kg(-1)). Slight enhancement of PV and hexanal values was recorded in salad dressings prepared with cold-pressed medium-oleic/alpha-, beta-tocopherol oil, after 3 months of storage at 25 degrees C, and was inhibited by ascorbic acid or EDTA. Ascorbic acid (0.50 g kg(-1)) reduced PV by 80% and hexanal value by 32%. EDTA (0.075 g kg(-1)) reduced PV by 60% and hexanal value by 27%. In salad dressings, containing linoleic/alpha-, beta-tocopherol sunflower oil, the antioxidant effects of ascorbic acid and EDTA were as following: ascorbic acid (0.25-4.00 g kg(-1)) reduced PV by 83-100% and hexanal value by 82-73%; EDTA (0.075 g kg(-1)) reduced PV by 75% and hexanal value by 76%, after 12 months of storage at 4 degrees C.en
dc.publisherSlovenian Chemical Society
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173040/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceActa Chimica Slovenica
dc.subjecttocopherolsen
dc.subjectHigh-oleic sunflower oilsen
dc.subjectemulsionsen
dc.subjectantioxidantsen
dc.titleInfluence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressingsen
dc.typearticle
dc.rights.licenseBY
dc.citation.epage49
dc.citation.issue1
dc.citation.other59(1): 42-49
dc.citation.rankM23
dc.citation.spage42
dc.citation.volume59
dc.identifier.rcubconv_1205
dc.identifier.scopus2-s2.0-84858694877
dc.identifier.wos000302111500005
dc.type.versionpublishedVersion


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