05/16/2019 / By Evangelyn Rodriguez
In this study, researchers from the Abant Izzet Baysal University in Turkey investigated the effects of olive mill wastewater (OMW) and olive pomace (OP) extracts (1 and 2 mg/g), lecithin (L, 1-5 mg/g), and ascorbyl palmitate (AP, 0.2 mg/g) on the oxidative stability of refined sunflower oil (SFO) and its purified triacylglycerols (TAGs) under accelerated oxidation conditions. The results of their study were published in the Journal of Food Processing and Preservation.
Based on these results, the researchers concluded that OMW and OP extracts can be synergistically used with L or AP for the stabilization of SFO against oxidation.
Journal Reference:
Gunal D, Turan S. EFFECTS OF OLIVE WASTEWATER AND POMACE EXTRACTS, LECITHIN, AND ASCORBYL PALMITATE ON THE OXIDATIVE STABILITY OF REFINED SUNFLOWER OIL. Journal of Food Processing and Preservation. 05 September 2018;42(9). DOI: 10.1111/jfpp.13705
Tagged Under: antioxidants, Ascorbyl palmitate, edible oils, fatty acid oxidation, Food Preservation, food science, food shelf life, food spoilage, industrial processing, lecithin, olive mill byproducts, olive oil production, olive pomace, phenolic compounds, rancidity, recycling, refined sunflower oil, research, unsaturated fatty acids
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