Physicochemical, Antioxidant, Antimicrobial, and Sensory Characteristics of Selected Kinds of Edible Oils

Physicochemical, Antioxidant, Antimicrobial, and Sensory Characteristics of Selected Kinds of Edible Oils

The aim of this study was to determine the peroxide values, acid numbers, oxidative stability (Rancimat method), antioxidant activity (DPPH method), antimicrobial activity (disc diffusion method), sensory properties (9-point hedonic scale), and fatty acid profiles (FAME) of five edible oils purchase...

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Bibliographic Details
Main Authors: Eva Ivanišová, Veronika Juricová, Július Árvay, Miroslava Kačániová, Matej Čech, Zbigniew Kobus, Monika Krzywicka, Wojciech Cichocki, Katarzyna Kozłowicz
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Applied Sciences
Subjects:
acid number
peroxide value
Rancimat
antioxidant activity
fatty acids
Online Access:https://www.mdpi.com/2076-3417/14/9/3630

Internet

https://www.mdpi.com/2076-3417/14/9/3630

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