The chemical characterisation of nettle (Urtica dioica L.) seed oil
Само за регистроване кориснике
2023
Аутори
Mitrović, JelenaNikolić, Nada
Ristić, Ivan
Karabegović, Ivana
Savić, Saša
Šimurina, Olivera
Cvetković, Biljana
Pešić, Mirjana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries.
Кључне речи:
chemical parameters / fatty acids / oil / seeds / thermooxidative stability / Urtica dioica LИзвор:
Natural Product Research, 2023, 1-8Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200133 (Универзитет у Нишу, Технолошки факултет, Лесковац) (RS-MESTD-inst-2020-200133)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Mitrović, Jelena AU - Nikolić, Nada AU - Ristić, Ivan AU - Karabegović, Ivana AU - Savić, Saša AU - Šimurina, Olivera AU - Cvetković, Biljana AU - Pešić, Mirjana PY - 2023 UR - http://www.ncbi.nlm.nih.gov/pubmed/37621206 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6426 AB - The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries. T2 - Natural Product Research T2 - Natural Product ResearchNat Prod Res T1 - The chemical characterisation of nettle (Urtica dioica L.) seed oil EP - 8 SP - 1 DO - 10.1080/14786419.2023.2250525 ER -
@article{ author = "Mitrović, Jelena and Nikolić, Nada and Ristić, Ivan and Karabegović, Ivana and Savić, Saša and Šimurina, Olivera and Cvetković, Biljana and Pešić, Mirjana", year = "2023", abstract = "The past decade has seen increasing interest in plant oils in the food, pharmaceutical, and cosmetic industries due to their diverse functional and nutritional properties, as well as the high levels of consumer acceptance. As a result, there has been a spike in research interest in finding new sources of oils with good potential for industrial use. In this paper, the chemical characterisation (saponification, iodine, acid and ester numbers, as well as fatty acid composition) of nettle seed oil was given. Oil was analysed for its thermooxidative stability by differential scanning calorimetry. The kinetic parameters of oxidation (Ea, A, and k) were also determined. The results showed that nettle seed oil belongs to the group of edible oils of the linoleic type and it is nutritionally highly valuable, it has pronounced thermooxidative stability and could be an alternative source of raw material for the food, cosmetics, and other non-food industries.", journal = "Natural Product Research, Natural Product ResearchNat Prod Res", title = "The chemical characterisation of nettle (Urtica dioica L.) seed oil", pages = "8-1", doi = "10.1080/14786419.2023.2250525" }
Mitrović, J., Nikolić, N., Ristić, I., Karabegović, I., Savić, S., Šimurina, O., Cvetković, B.,& Pešić, M.. (2023). The chemical characterisation of nettle (Urtica dioica L.) seed oil. in Natural Product Research, 1-8. https://doi.org/10.1080/14786419.2023.2250525
Mitrović J, Nikolić N, Ristić I, Karabegović I, Savić S, Šimurina O, Cvetković B, Pešić M. The chemical characterisation of nettle (Urtica dioica L.) seed oil. in Natural Product Research. 2023;:1-8. doi:10.1080/14786419.2023.2250525 .
Mitrović, Jelena, Nikolić, Nada, Ristić, Ivan, Karabegović, Ivana, Savić, Saša, Šimurina, Olivera, Cvetković, Biljana, Pešić, Mirjana, "The chemical characterisation of nettle (Urtica dioica L.) seed oil" in Natural Product Research (2023):1-8, https://doi.org/10.1080/14786419.2023.2250525 . .