Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 1, Pages 44-50Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2012.10.021
Keywords
Walnut oil; Antioxidants; Storage conditions; Oxidative stability; Shelf life
Categories
Funding
- SeCyT-UNC
- Ministerio de Ciencia y Tecnologia de la provincia de Cordoba (Argentina)
Ask authors/readers for more resources
The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light 800 Lux or darkness condition, both at room temperature) with the addition of natural (rosemary extract, RE) and synthetic (ascorbyl palmitate AP -, and Tert-butylhidroquinone - TBHQ) antioxidants on quality indices related to walnut oil (WO) oxidative stability. Neither RE nor synthetic antioxidants contributed markedly on inhibiting photo-oxidative degradation, resulting in significantly increased amounts of primary and secondary oxidation products in oils exposed to light. Under darkness-storage condition, the addition of the mentioned antioxidants significantly reduced lipid oxidation and improved oil shelf life. Oils added with RE alone or in combination with TBHQ or TBHQ plus AP maintain an acceptable quality at least up to six months of storage. Results from this work stressed the influence of the illumination condition on WO oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study. (C) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available