메뉴 건너뛰기




Volumn 62, Issue 2, 2011, Pages 155-161

Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions

Author keywords

Coffee extracts; DSC; Lard; Oxidative stability; Sunflower oil

Indexed keywords

SUNFLOWER OIL;

EID: 79952912874     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.067210     Document Type: Article
Times cited : (13)

References (26)
  • 2
    • 33847724330 scopus 로고    scopus 로고
    • Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil
    • Anwar F, Jamil A, Iqbal S, Sheikh MA. 2006. Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil. Grasas y Aceites 57,189-197. (Pubitemid 46373448)
    • (2006) Grasas y Aceites , vol.57 , Issue.2 , pp. 189-197
    • Anwar, F.1    Jamil, A.2    Iqbal, S.3    Sheikh, M.A.4
  • 3
    • 0033883846 scopus 로고    scopus 로고
    • Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil
    • DOI 10.1016/S0963-9969(00)00084-3, PII S0963996900000843
    • Bandoniene D, Pukalskas A, Venskutonis PR, Gruzdien D. 2000. Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil. Food Res. Int. 33, 785-791. (Pubitemid 30615159)
    • (2000) Food Research International , vol.33 , Issue.9 , pp. 785-791
    • Bandoniene, D.1    Pukalskas, A.2    Venskutonis, P.R.3    Gruzdiene, D.4
  • 4
    • 11144317790 scopus 로고    scopus 로고
    • Heating effects on some quality characteristics of date seed oil
    • DOI 10.1016/j.foodchem.2004.04.037, PII S0308814604004984
    • Besbes S, Blecker C, Deroanne C, Lognay G, Drira NE, Attia H. 2005. Heating effects on some quality characteristics of date seed oil. Food Chem. 91, 469-476. (Pubitemid 40023279)
    • (2005) Food Chemistry , vol.91 , Issue.3 , pp. 469-476
    • Besbes, S.1    Blecker, C.2    Deroanne, C.3    Lognay, G.4    Drira, N.-E.5    Attia, H.6
  • 5
    • 62949198472 scopus 로고    scopus 로고
    • Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee bean
    • Budryn G, Nebesny E, Podsȩdek A, Zyzelewicz D, Materska M, Jankowski S, Janda B. 2009. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee bean. Eur. Food Res. Technol. 228, 913-922.
    • (2009) Eur. Food Res. Technol. , vol.228 , pp. 913-922
    • Budryn, G.1    Nebesny, E.2    Podsȩdek, A.3    Zyzelewicz, D.4    Materska, M.5    Jankowski, S.6    Janda, B.7
  • 7
    • 0036446436 scopus 로고    scopus 로고
    • Effect of cooling rate on the structure and mechanical properties of milk fat and lard
    • DOI 10.1016/S0963-9969(02)00159-X, PII S096399690200159X
    • Campos R, Narine SS, Mrangoni AG. 2002. Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Res. Int. 35, 971-981. (Pubitemid 35404685)
    • (2002) Food Research International , vol.35 , Issue.10 , pp. 971-981
    • Campos, R.1    Narine, S.S.2    Marangoni, A.G.3
  • 10
    • 0001516031 scopus 로고    scopus 로고
    • Assessment of the Quality of Heated Oils by Differential Scanning Calorimetry
    • Gloria H, Aguilera JM. 1998. Assessment of the quality of heated oils by differential scanning calorimetry. J. Agric. Food Chem. 46, 1363-1368. (Pubitemid 128498769)
    • (1998) Journal of Agricultural and Food Chemistry , vol.46 , Issue.4 , pp. 1363-1368
    • Gloria, H.1    Aguilera, J.M.2
  • 11
    • 0036259033 scopus 로고    scopus 로고
    • Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils
    • DOI 10.1016/S0308-8146(01)00371-5, PII S0308814601003715
    • Guillen MD, Cabo N. 2002. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem. 77, 503-510. (Pubitemid 34578607)
    • (2002) Food Chemistry , vol.77 , Issue.4 , pp. 503-510
    • Guillen, M.D.1    Cabo, N.2
  • 12
    • 33745468743 scopus 로고    scopus 로고
    • Stabilization of sunflower oil by garlic extract during accelerated storage
    • DOI 10.1016/j.foodchem.2005.09.049, PII S0308814605008630
    • Iqbal S, Bhanger MI. 2007. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem. 100, 246-254. (Pubitemid 43949317)
    • (2007) Food Chemistry , vol.100 , Issue.1 , pp. 246-254
    • Iqbal, S.1    Bhanger, M.I.2
  • 13
    • 0342571709 scopus 로고    scopus 로고
    • Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil system
    • Irwandi J, Che Man YB, Kitts DD, Bakar J, Jinap S. 2000. Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil system. J. Am. Oil Chem. Soc. 77, 945-950.
    • (2000) J. Am. Oil Chem. Soc. , vol.77 , pp. 945-950
    • Irwandi, J.1    Che Man, Y.B.2    Kitts, D.D.3    Bakar, J.4    Jinap, S.5
  • 15
    • 21544462872 scopus 로고    scopus 로고
    • Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee
    • DOI 10.1016/j.foodchem.2004.10.052, PII S030881460400812X
    • Lopez-Galilea I, Andueza S, Leonardo I, Paz de Pena M, Cid C. 2006. Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee. Food Chem. 94, 75-80. (Pubitemid 40922884)
    • (2006) Food Chemistry , vol.94 , Issue.1 , pp. 75-80
    • Lopez-Galilea, I.1    Andueza, S.2    Di Leonardo, I.3    De Pena, M.P.4    Cid, C.5
  • 17
    • 9644272457 scopus 로고    scopus 로고
    • The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
    • DOI 10.1016/j.meatsci.2004.05.004, PII S0309174004001214
    • Nissen LR, Byrne DV, Bertelsen G, Skibsted LH. 2004. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci. 68, 485-495. (Pubitemid 39569957)
    • (2004) Meat Science , vol.68 , Issue.3 , pp. 485-495
    • Nissen, L.R.1    Byrne, D.V.2    Bertelsen, G.3    Skibsted, L.H.4
  • 18
    • 34247487328 scopus 로고    scopus 로고
    • Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system
    • DOI 10.1016/j.foodchem.2006.12.014, PII S0308814606009861
    • Renuka Devi R, Jayalekshmy A, Arumughan C. 2007. Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system. Food Chem. 104, 658-664. (Pubitemid 46661070)
    • (2007) Food Chemistry , vol.104 , Issue.2 , pp. 658-664
    • Renuka Devi, R.1    Jayalekshmy, A.2    Arumughan, C.3
  • 19
    • 0001349665 scopus 로고    scopus 로고
    • Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds
    • Schwarz K, Bertelsen G, Nissen LR, Gardner PT, Heinonen MI, Hopia A, Huynh-Ba T, Lambelet P, McPhail D, Skibsted LH, Tijburg L. 2001. Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. Eur. Food Res. Technol. 212, 319-328. (Pubitemid 33808354)
    • (2001) European Food Research and Technology , vol.212 , Issue.3 , pp. 319-328
    • Schwarz, K.1    Bertelsen, G.2    Nissen, L.R.3    Gardner, P.T.4    Heinonen, M.I.5    Hopia, A.6    Huynh-Ba, T.7    Lambelet, P.8    McPhail, D.9    Skibsted, L.H.10    Tijburg, L.11
  • 20
    • 33645459626 scopus 로고    scopus 로고
    • Effects of tea polyphenols on emulsification of olive oil in a small intestine model system
    • Shishikura Y, Khokhar S, Murray BS. 2006. Effects of tea polyphenols on emulsification of olive oil in a small intestine model system. J. Agric. Food Chem. 54, 1906-1913.
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 1906-1913
    • Shishikura, Y.1    Khokhar, S.2    Murray, B.S.3
  • 21
    • 34147121500 scopus 로고    scopus 로고
    • Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions
    • DOI 10.1016/j.foodchem.2006.11.042, PII S030881460600923X
    • Sikwese FE, Duodu KG. 2007. Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions. Food Chem. 104, 324-331. (Pubitemid 46561130)
    • (2007) Food Chemistry , vol.104 , Issue.1 , pp. 324-331
    • Sikwese, F.E.1    Duodu, K.G.2
  • 22
    • 0242607063 scopus 로고    scopus 로고
    • Antioxidant efficacy of sesame cake extract in vegetable oil protection
    • DOI 10.1016/S0308-8146(03)00248-6
    • Suja KP, Abraham JT, Thamizh SN, Jayalekshmy A, Arumughan C. 2004. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chem. 84, 393-400. (Pubitemid 37372011)
    • (2004) Food Chemistry , vol.84 , Issue.3 , pp. 393-400
    • Suja, K.P.1    Abraham, J.T.2    Thamizh, S.N.3    Jayalekshmy, A.4    Arumughan, C.5
  • 23
    • 0032818898 scopus 로고    scopus 로고
    • Differential scanning calorimetric analysis for monitoring the oxidation of heated oils
    • DOI 10.1016/S0308-8146(99)00115-6, PII S0308814699001156
    • Tan CP, Che Man YB. 1999a. Differential scanning calorimetric analysis for monitoring the oxidation of heated oils. Food Chem. 67, 177-184. (Pubitemid 29385543)
    • (1999) Food Chemistry , vol.67 , Issue.2 , pp. 177-184
    • Tan, C.P.1    Che Man, Y.B.2
  • 24
    • 0343680213 scopus 로고    scopus 로고
    • Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils
    • Tan CP, Che Man YB. 1999b. Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils. J. Am. Oil Chem. Soc. 76, 1047-1057. (Pubitemid 30503499)
    • (1999) JAOCS, Journal of the American Oil Chemists' Society , vol.76 , Issue.9 , pp. 1047-1057
    • Tan, C.P.1    Che Man, Y.B.2
  • 25
    • 0036087339 scopus 로고    scopus 로고
    • Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein
    • DOI 10.1016/S1466-8564(02)00026-7, PII S1466856402000267
    • Tan CP, Che Man YB, Jinap S, Yusoff MSA. 2002. Effect of microwave heating on the quality characteristics and thermal properties of RBD palm olein. Inn. Food Sci. Emerg. Technol. 3, 157-163. (Pubitemid 34650085)
    • (2002) Innovative Food Science and Emerging Technologies , vol.3 , Issue.2 , pp. 157-163
    • Tan, C.P.1    Che Man, Y.B.2    Jinap, S.3    Yusoff, M.S.A.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.