Oxidative stability of ω3-rich camelina oil and camelina oil-based spread compared with plant and fish oils and sunflower spread

被引：0
|
作者：
Ní Eidhin, D
Burke, J
O'Beirne, D [1 ]
机构：
[1] Univ Limerick, Food Sci Res Ctr, Dept Life Sci, Limerick, Ireland
[2] TEAGASC, Oak Pk Res Ctr, Carlow, Ireland
来源：
JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期
关键词：
Camelina sativa; oxidative stability; omega 3 fatty acids; alpha-linolenic acid; dairy type spread;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The oxidative stability of omega3-rich oil from Camelina sativa and the storage stability of a camelina oil-based spread were evaluated. Camelina oil was more stable than fish oil and linseed oil, but less stable than sunflower, corn, sesame, and olive oils, indicated by measuring peroxide values (PV), rho-anisidine values (AV), total oxidation values (Totox), thiobarbituric acid reactive substances (TBARS), conjugated diene levels (CD), and conjugated triene levels (CT) during storage at 65 degreesC for 16 d. The camelina oil-based spread had higher PV, AV, Totox, TBARS, CD, and CT than the sunflower spread but maintained adequate sensory quality for 16 wk of storage at 4 degreesC or 8 degreesC.
引用
收藏
页码：345 / 353
页数：9
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