Monitoring the stability of fortified cold-pressed sunflower oil under different storage conditions

Authors

  • Dani Dordevic University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Food Sciences, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic, Tel.: +420 541562708, South Ural State University, Department of Technology and Organization of Public Catering, Lenin Prospect 76, 454080 Chelyabinsk, Russia
  • Simona Jancikova University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Food Sciences, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic, Tel.: +420541562707 https://orcid.org/0000-0001-8858-3279
  • Alexandra Lankovova University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Food Sciences, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic
  • Bohuslava Tremlova University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Food Sciences, Palackeho tr. 1946/1, 612 42, Brno, Czech Republic, Tel.: +420541562794 https://orcid.org/0000-0002-2910-1177

DOI:

https://doi.org/10.5219/1348

Keywords:

sesame, chia, hemp, oil dressings, storability

Abstract

The aim of the study was to evaluate the stability of cold-pressed sunflower oil mixed with different seeds and herb. The seeds and herb were added at 1% and 5% concentrations; samples were divided into 2 groups: stored in the dark and light. The primary products of oxidation and chlorophyll content were monitored during 3 months of storage. The results showed very low oxidation stability of experimentally produced cold-pressed oil mixtures/dressings, especially during storage on the light. The samples with 5% of hemp herb addition showed the best stability since they have peroxide value under 20 mekv O2.kg-1, both in the dark and on the light. Other samples, both stored in the dark and on light, were declared as not for human consumption due to high oxidative product development. The research represents an important storability evaluation of products that can be found on the market and that can be found very attractive for consumers.

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References

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Published

2020-10-28

How to Cite

Dordevic, D., Jancikova, S., Lankovova, A., & Tremlova, B. (2020). Monitoring the stability of fortified cold-pressed sunflower oil under different storage conditions. Potravinarstvo Slovak Journal of Food Sciences, 14, 887–892. https://doi.org/10.5219/1348

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