Приказ основних података о документу

dc.creatorMalicanin, Marko
dc.creatorRac, Vladislav
dc.creatorAntić, Vesna
dc.creatorAntić, Mališa
dc.creatorPalade, Laurentiu Mihai
dc.creatorKefalas, Panagiotis
dc.creatorRakić, Vesna
dc.date.accessioned2020-12-17T20:58:39Z
dc.date.available2020-12-17T20:58:39Z
dc.date.issued2014
dc.identifier.issn0003-021X
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/3444
dc.description.abstractThe goal of this work was to investigate the relationship between antioxidants' content and the oxidative stabilities of grape seed oils obtained from the Cabernet Sauvignon variety. The samples of grape seed oils were obtained by ultrasound assisted extraction. The time of extraction was varied, while the other relevant parameters: extraction temperature, solvent to solid ratio and sonication power were kept constant. For the sake of comparison, the extraction was also done using the conventional Soxhlet method. For all the oil samples obtained, the contents of total phenolic compounds (TPC), alpha-tocopherol and fatty acids were determined using relevant analytic methods. Importantly, in the present study, the modern analytical techniques for estimation of antioxidant capacity (measuring the chemiluminescence intensity of a luminol-hemin solution) and oxidative stability [differential scanning calorimetry (DSC), coupled with thermogravimetry (TG)] were proposed. The obtained results prove that ultrasonic irradiation enables effective extraction of grape seed oil. It was shown that the extractive yields and the amounts of total phenolic compounds and alpha-tocopherol increase with time of extraction; the optimum time was determined. Results obtained in this work show that, for both oxidative stability and antioxidant capacity, TPC have a more important role then alpha-tocopherol.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172018/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of the American Oil Chemists Society
dc.subjectGrape seed oilen
dc.subjectPhenolic compoundsen
dc.subjectOxidative stabilityen
dc.subjectAntioxidant capacityen
dc.subjectDifferential scanning calorimetryen
dc.subjectLuminol chemiluminescenceen
dc.titleContent of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extractionen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage999
dc.citation.issue6
dc.citation.other91(6): 989-999
dc.citation.rankM22
dc.citation.spage989
dc.citation.volume91
dc.identifier.doi10.1007/s11746-014-2441-2
dc.identifier.scopus2-s2.0-84903889378
dc.identifier.wos000336404000011
dc.type.versionpublishedVersion


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Приказ основних података о документу