Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil

被引：15

作者：

Bagher Hashemi, Seyed Mohammad ^{[1
]}

Khaneghah, Amin Mousavi ^{[2
]}

Nikmaram, Nooshin ^{[3
]}

Raeisi, Susan ^{[4
]}

Rahman, Mohammad Shafiur ^{[5
]}

Avallone, Sylvie ^{[6
]}

机构：

[1] Fasa Univ, Dept Food Sci & Technol, Coll Agr, Fasa 7461781189, Iran

[2] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, Rua Monteiro Lobato,80 Caixa Postal 6121, BR-13083862 Campinas, SP, Brazil

[3] Islamic Azad Univ, Young Researchers & Elite Club, Sabzevar Branch, Sabzevar 9618814711, Iran

[4] Urmia Univ, Dept Food Sci & Technol, Coll Agr, Orumiyeh 5756151818, Iran

[5] Sultan Qaboos Univ, Dept Food Sci & Nutr, Coll Agr & Marine Sci, POB 34, Muscat 123, Oman

[6] Inst Reg Chaudes 1101, Ave Agropolis BP 5098, F-34093 Montpellier 05, France

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2017年 / 52卷 / 06期

关键词：

Grape seed oil; microwave; oven heating; oxidative stability; UV irradiation; ANTIOXIDANT ACTIVITIES; ALPHA-TOCOPHEROL; KERNEL OIL; DEGRADATION; QUALITY; OLEIN;

D O I：

10.1111/ijfs.13421

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the current study, for the first time, the oxidation stability of the extracted edible oil from Sardasht red grape at three different accelerated deteriorative conditions (oven, microwave and ultraviolet (UV) irradiation) was investigated. In this context, the peroxide value (PV), conjugated diene value (CDV), carbonyl value (CV), radical scavenging activity (RSA) and oil/oxidative stability indices, as well as fatty acid composition and total tocopherol content, were evaluated. Sardasht grape seed oil as a rich oil in unsaturated fatty acid (about 87%) contains linoleic acid in terms of the principal fatty acid (70.4 +/- 1.8%). The excessive oxidative stability of crude oil can be correlated with the extreme content of natural antioxidants (tocopherols and tocotrienols). The findings showed that Sardasht red grape seed oil could be approached as new source of edible oil with acceptable oxidative stability.

引用

页码：1341 / 1347

页数：7

共 13 条

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