Substancje pochodzenia naturalnego w konserwacji żywności

Kunicka-Styczyńska, Alina; Tyfa, Agnieszka

doi:10.15199/65.2015.9.6

Cited by 2 publications

(2 citation statements)

References 37 publications

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“…Consideration should also be given to the synergism of the antioxidant activity compounds present in essential oils with the other substances found in sunflower oil. Sicińska [ 47 ] points to the cooperation of certain antioxidative substances with other compounds, which may result in changes in the character of the studied compounds, such as accelerated oxidation and other processes altering the profiles of fatty acids, such as cyclization or polymerization ( Figure 6 ) [ 44 ]. For these reasons, selecting optimal antioxidant substances for a given fat involves the necessity of conducting further detailed tests for a wide range of concentrations of diverse antioxidants.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Peppermint and Thyme Oils on Stabilizing the Fatty Acid Profile of Sunflower Oil

Kowalski,

Kowalska,

Mitura

et al. 2024

Molecules

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Presently, there is an increasing shift towards the utilization of natural antioxidants and compounds with protective attributes for fatty acids in order to replace synthetic counterparts that may pose health risks. This transition aligns with the growing emphasis on promoting healthy and organic food choices. Essential oils stand out in this context due to scientific validations of their antioxidant properties. There are few published research results concerning changes in the fatty acid composition in model systems with the addition of essential oils. This study aims to investigate the impact of incorporating peppermint and thyme oils on inhibiting changes in the fatty acid profile of sunflower oil stored at both room temperature with exposure to daylight and in a thermostat set at 40 °C. The experimental procedure involved the addition of peppermint and thyme oils, along with butylated hydroxyanisole (BHA), to batches of sunflower oil. The samples were then stored for 11 months. The study observed a detrimental influence of storage conditions on the quantitative changes in the fatty acid profile of the sunflower oil. The addition of BHA stabilized the content of linoleic acid in the sunflower oil (approximately 53 g/100 g of linoleic acid compared to approximately 58 g/100 g in the control sample). Meanwhile, the model system of sunflower oil with the addition of peppermint and thyme oils (40 °C) exhibited a statistically significant decrease in the concentration of linoleic acid to approximately 8 g/100 g after eleven months of thermostating. Similar trends to those observed for linoleic acid were noted for the total fatty acid content in the sunflower oil. Notably, the efficacy of the selected substances in inhibiting adverse transformations in fats was contingent upon their concentration and the storage temperature.

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Section: Resultsmentioning

confidence: 99%

The Effect of Peppermint and Thyme Oils on Stabilizing the Fatty Acid Profile of Sunflower Oil

Kowalski,

Kowalska,

Mitura

et al. 2024

Molecules

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“…rozmarynowy, miętowy, cytrynowy i z pestek winogron). Ich działanie polega głównie na eliminacji niepożądanych drobnoustrojów lub na opóźnieniu ich rozwoju [Kunicka-Styczyńska 2016, Sadgrove i in. 2021.…”

Section: Zastosowanie Olejków Eterycznych W Różnych Gałęziach Przemysłuunclassified

Wybrane zagadnienia z zakresu produkcji surowców, żywności i kosmetyków, t. 3

2023

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Recenzenci dr hab. inż. Izabela Dmytrów, prof. uczelni dr hab. Agnieszka Hanaka dr n. farm. Martyna Kasela dr inż. Kamila Kollbek dr Weronika Kozłowska dr hab. inż. Łukasz Łopusiewicz dr hab. Anna Nowak dr inż. Małgorzata Stryjecka dr hab. Alina Syp, prof. uczelni dr hab. Konrad Szychowski, prof. uczelni Redaktor prowadzący Magdalena Marcewicz Skład i łamanie Małgorzata Grzesiak Opracowanie redakcyjne Agnieszka Brach Julia Młodzińska Projekt okładki Jacek Pałyszka Ten utwór jest dostępny na licencji Creative Commons Uznanie autorstwa -Na tych samych warunkach 4.0 Międzynarodowe ISBN 978-83-7259-403-7 on-line

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Substancje pochodzenia naturalnego w konserwacji żywności

Cited by 2 publications

References 37 publications

The Effect of Peppermint and Thyme Oils on Stabilizing the Fatty Acid Profile of Sunflower Oil

The Effect of Peppermint and Thyme Oils on Stabilizing the Fatty Acid Profile of Sunflower Oil

Wybrane zagadnienia z zakresu produkcji surowców, żywności i kosmetyków, t. 3

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