Temelkovska, Katerina and Pavlovska, Gorica and Pavlova, Valentina and Stamatovska, Viktorija (2024) Increasing the oxidative stability of cold-pressed sunflower oil by adding garlic and mint. Journal of Hygienic Engineering and Design, 47. pp. 51-55. ISSN 1857- 8489
Full text not available from this repository.Abstract
Due to the high level of unsaturated fatty acids, cold-pressed oils are easily oxidized, which makes them difficult to maintain. Garlic and mint are high in antioxidants such as flavonoids, phenolic and organosulfur compounds. This research aimed to extend the shelf life of cold pressed oils by reducing the oxidation process. There were analyzed samples of cold-pressed sunflower oils without additives and samples of the same oil with 20 g of fresh garlic and mint added to them, respectively, as natural antioxidants. The oils were stored under the same conditions at room temperature and in a dark place, over four weeks. The degree of oxidation was determined through the peroxide value, which indicates the oxidation level of oils. Results were processed with a t-test and after statistical processing, we calculated Pearson’s correlation coefficient. After 4 weeks, the peroxide value of the oil without additive with the smallest volume of 190 mL was above the permissible limits, and it was not safe to use. In the oils without additives with a larger volume (560 mL, 750 mL and 370 mL), in 4 weeks, the peroxide value is below the permissible limits. The peroxide value of the oils with garlic added to them, after four weeks is 0 mmol O 2/kg, and the peroxide value of the oils with the mint added to them is below 2 mmol O 2/ kg. For oils without additives and oils with the addedmint correlation was r = 0.9413, however, there is no correlation between the oils without addition and oils with added garlic, r = 0. The peroxide value is directly proportional to the period of storage, and inversely proportional to the volume of oil in the bottle. The peroxide value is directly proportional to the period of storage, and inversely proportional to the volume of oil in the bottle. Garlic and mint have shown strong antioxidant properties and have increased the oxidative stability of the oils.
Key words: Cold-pressed sunflower oil, Oxidative stability, Peroxide value, Garlic, Mint
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Prof. d-r. Viktorija Stamatovska |
| Date Deposited: | 05 Aug 2024 11:29 |
| Last Modified: | 05 Aug 2024 11:29 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/10132 |
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