Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices
المؤلفون المشاركون
Perera, Dilini N.
Hewavitharana, Geeth G.
Navaratne, S. B.
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-07-28
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health.
Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into coconut oil, and change occurrence on physicochemical properties, thermal stability, shelf life, and antioxidant activity was monitored against the same properties of pure coconut oil.
Lipid oxidation was assessed in terms of the free fatty acid level and peroxide value.
For the comparison purpose, another oil sample was prepared by incorporating vitamin E too.
Results revealed that both peroxide value and FFA of pure and flavored coconut oil samples after a one-week storage period were 3.989±0.006 and 3.626±0.002 mEq/kg and 0.646±0.001 and 0.604±0.002 (%), respectively.
Saponification value, iodine value, smoke point, and the flashpoint of flavored oil were decreased while increasing the viscosity during storage.
The highest phenolic content and DPPH free radical scavenging activity were found in flavored coconut oil.
Since spices containing antioxidants, the thermal stability of flavored oil was better than that of pure coconut oil.
Both oleoresins and vitamin E-incorporated samples showed the same pattern of increment of FFA and peroxide value during storage; however, those increments were slower than those of pure coconut oil.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Perera, Dilini N.& Hewavitharana, Geeth G.& Navaratne, S. B.. 2020. Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices. Journal of Lipids،Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1187925
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Perera, Dilini N.…[et al.]. Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices. Journal of Lipids No. 2020 (2020), pp.1-11.
https://search.emarefa.net/detail/BIM-1187925
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Perera, Dilini N.& Hewavitharana, Geeth G.& Navaratne, S. B.. Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices. Journal of Lipids. 2020. Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1187925
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1187925
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر