Setting up products of superior nutritional quality is a useful, interesting source for the development of vegetable oil sector. The aim of this research was to characterise an innovative seed oil (obtained by blending 97 % refined corn, rice and wheat germ seed oil and 3 % refined walnut and blackcurrant seed oil) and to evaluate its shelf-life, as compared to that of traditional sunflower seed oil. Oil samples were used to evaluate their composition, to measure induction time using Rancimat, and to carry out shelf-life tests, during which nutritional characteristics and stability of product were monitored. Results showed that the new various seed oil was rich in substances of high nutritional value. This oil was also shown to be medium sensitive to oxidative degradation, as a result of its protective antioxidant components. This degradation basically resulted in a change in product colour, but did not cause a considerable decrease of the nutritional value of the components.

COMPOSIZIONE E CONSERVABILITA' DI UN NUOVO PRODOTTO A BASE DI OLI VEGETALI / SILIANI S; B. ZANONI; MATTEI A; LORENZINI O. - In: LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE. - ISSN 0035-6808. - STAMPA. - LXXXIII:(2006), pp. 225-229.

COMPOSIZIONE E CONSERVABILITA' DI UN NUOVO PRODOTTO A BASE DI OLI VEGETALI

ZANONI, BRUNO;
2006

Abstract

Setting up products of superior nutritional quality is a useful, interesting source for the development of vegetable oil sector. The aim of this research was to characterise an innovative seed oil (obtained by blending 97 % refined corn, rice and wheat germ seed oil and 3 % refined walnut and blackcurrant seed oil) and to evaluate its shelf-life, as compared to that of traditional sunflower seed oil. Oil samples were used to evaluate their composition, to measure induction time using Rancimat, and to carry out shelf-life tests, during which nutritional characteristics and stability of product were monitored. Results showed that the new various seed oil was rich in substances of high nutritional value. This oil was also shown to be medium sensitive to oxidative degradation, as a result of its protective antioxidant components. This degradation basically resulted in a change in product colour, but did not cause a considerable decrease of the nutritional value of the components.
2006
LXXXIII
225
229
SILIANI S; B. ZANONI; MATTEI A; LORENZINI O
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/226350
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? 0
social impact