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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Main Authors: GEIDA SEVDAGUL SULIMAN, SEMAGHIUL BIRGHILA, ANCA DUMBRAVA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2018-03-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
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.
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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
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AT semaghiulbirghila considerationsabouttheuseoflovageleavestoimprovethequalityofediblevegetableoilsandoilblends
AT ancadumbrava considerationsabouttheuseoflovageleavestoimprovethequalityofediblevegetableoilsandoilblends