Determination of the effect of bitter gourd (Momordica charantia L.) seed oil on the oxidative stability of sunflower oil

被引：2
作者：
Dedebas, Tugba [1 ]
机构：
[1] Afyon Kocatepe Univ, Bolvadin Vocat Sch, Food Technol Dept, Afyonkarahisar, Turkiye
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2024年 / 20卷 / 03期
关键词：
sunflower oil; bitter gourd seed oil; oxidative stability; NMR; Raman; FTIR; EDIBLE OILS; FTIR;
D O I：
10.1515/ijfe-2023-0279
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of bitter gourd seed oil (Momordica charantia) the storage stability of sunflower oil were examined in the present study. The effects of oxidation and those of the bitter gourd addition on the quality characteristics of the sunflower oils were determined by using classical and spectrophotometric methods during thermal oxidation. The changes of sunflower oil samples added with different concentrations (10 and 20 %) of bitter gourd seed oil were found in Raman and Fourier transform infrared spectroscopy and it was also observed that there was an increase due to secondary oxidation products forming during the storage. Furthermore, the oxidation of sunflower oils was comparatively examined by using nuclear magnetic resonance spectroscopy. As a result of both classical and spectrophotometric analyses, it was determined that the addition of 10 % bitter gourd seed oil enhanced the storage stability of sunflower oil.
引用
收藏
页码：161 / 172
页数：12
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