Effect of an ethanol extract from summer savory (Saturejae hortensis L) on the stability of sunflower oil at frying temperature

被引：0

作者：

Yanishlieva, NV ^{[1
]}

Marinova, EM ^{[1
]}

Marekov, IN ^{[1
]}

Gordon, MH ^{[1
]}

机构：

[1] UNIV READING,DEPT FOOD SCI & TECHNOL,HUGH SINCLAIR UNIT HUMAN NUTR,READING RG6 6AP,BERKS,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1997年 / 74卷 / 04期

关键词：

sunflower oil; stabilisation; frying temperature; natural antioxidant; Saturejae hortensis; summer savory;

D O I：

10.1002/(SICI)1097-0010(199708)74:4<524::AID-JSFA829>3.0.CO;2-W

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of the ethanol extract from Saturejae hortensis L on the oxidative and thermal processes occurring in sunflower oil during its high-temperature treatment (180 degrees C) was investigated. The changes during simulated deep fat frying were monitored by determination of the oxidation stability at 100 degrees C, as well as by determination of unchanged triacylglycerols. It was established that the addition of 1 and 5 g kg(-1) ethanol extract from S hortensis L leads to a decrease in the oxidative and thermal changes in the oil. The ethanol extract from S hortensis L improved the oxidative stability of sunflower oil even after 50 h at 180 degrees C and it inhibited the oxidative processes more than the thermal processes under these conditions.

引用

页码：524 / 530

页数：7

共 54 条

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