CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDS
We studied four edible vegetable oils and nine oil blends based on refined sunflower oil, in order to improve the quality characteristics of sunflower oil. The oils used for blends were linseed oil, grapeseed oil, and coconut oil. The physico-chemical properties demonstrated the superior features fo...
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Format: | Article |
Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2018-03-01
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Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201801&vol=1&aid=4688 |
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author | GEIDA SEVDAGUL SULIMAN SEMAGHIUL BIRGHILA ANCA DUMBRAVA |
author_facet | GEIDA SEVDAGUL SULIMAN SEMAGHIUL BIRGHILA ANCA DUMBRAVA |
author_sort | GEIDA SEVDAGUL SULIMAN |
collection | DOAJ |
description | We studied four edible vegetable oils and nine oil blends based on refined sunflower oil, in order to improve the quality characteristics of sunflower oil. The oils used for blends were linseed oil, grapeseed oil, and coconut oil. The physico-chemical properties demonstrated the superior features for oil blends, like lower acidity (measured by acid value) and higher stability to autoxidation (measured by peroxide value and refractive index). The best combination for sunflower oil was with coconut oil (lower acidity, higher stability to autoxidation). For a supplementary improvement of properties, especially for the preservation of oils and oil blends, we tested the lovage (Levisticum officinale) extract as additive. The obtained additivated mixtures demonstrated better quality characteristics, which recommend them for the human consumption. |
first_indexed | 2024-12-13T04:24:00Z |
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id | doaj.art-24167257eb8041ec888972862e3c9115 |
institution | Directory Open Access Journal |
issn | 1582-540X 1582-540X |
language | English |
last_indexed | 2024-12-13T04:24:00Z |
publishDate | 2018-03-01 |
publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
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series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
spelling | doaj.art-24167257eb8041ec888972862e3c91152022-12-21T23:59:43ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2018-03-011913344CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDSGEIDA SEVDAGUL SULIMAN0SEMAGHIUL BIRGHILA1ANCA DUMBRAVA2Ovidius University of Constanta, Department of Chemistry and Chemical Engineering, 124 Mamaia Blvd., 900527 Constanta, Romania Ovidius University of Constanta, Department of Chemistry and Chemical Engineering, 124 Mamaia Blvd., 900527 Constanta, Romania Ovidius University of Constanta, Department of Chemistry and Chemical Engineering, 124 Mamaia Blvd., 900527 Constanta, Romania We studied four edible vegetable oils and nine oil blends based on refined sunflower oil, in order to improve the quality characteristics of sunflower oil. The oils used for blends were linseed oil, grapeseed oil, and coconut oil. The physico-chemical properties demonstrated the superior features for oil blends, like lower acidity (measured by acid value) and higher stability to autoxidation (measured by peroxide value and refractive index). The best combination for sunflower oil was with coconut oil (lower acidity, higher stability to autoxidation). For a supplementary improvement of properties, especially for the preservation of oils and oil blends, we tested the lovage (Levisticum officinale) extract as additive. The obtained additivated mixtures demonstrated better quality characteristics, which recommend them for the human consumption.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201801&vol=1&aid=4688acid valuecoconut oilgrapeseed oilLevisticum officinalelinseed oilperoxide valuesunflower oil |
spellingShingle | GEIDA SEVDAGUL SULIMAN SEMAGHIUL BIRGHILA ANCA DUMBRAVA CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDS Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry acid value coconut oil grapeseed oil Levisticum officinale linseed oil peroxide value sunflower oil |
title | CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDS |
title_full | CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDS |
title_fullStr | CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDS |
title_full_unstemmed | CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDS |
title_short | CONSIDERATIONS ABOUT THE USE OF LOVAGE LEAVES TO IMPROVE THE QUALITY OF EDIBLE VEGETABLE OILS AND OIL BLENDS |
title_sort | considerations about the use of lovage leaves to improve the quality of edible vegetable oils and oil blends |
topic | acid value coconut oil grapeseed oil Levisticum officinale linseed oil peroxide value sunflower oil |
url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201801&vol=1&aid=4688 |
work_keys_str_mv | AT geidasevdagulsuliman considerationsabouttheuseoflovageleavestoimprovethequalityofediblevegetableoilsandoilblends AT semaghiulbirghila considerationsabouttheuseoflovageleavestoimprovethequalityofediblevegetableoilsandoilblends AT ancadumbrava considerationsabouttheuseoflovageleavestoimprovethequalityofediblevegetableoilsandoilblends |