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dc.contributor.authorIlyasoglu, H.
dc.date.accessioned2021-11-09T19:42:11Z
dc.date.available2021-11-09T19:42:11Z
dc.date.issued2018
dc.identifier.issn0035-6808
dc.identifier.urihttps://hdl.handle.net/20.500.12440/3289
dc.description.abstractThe aim of this study was to evaluate the usage of rosehip seed powder (RSP) extract in flaxseed oil to retard lipid oxidation. The acetone extract of the RSP (500 mg kg(-1); 1000 mg kg(-1)) was used. Synthetic antioxidant BHT (200 mg kg(-1)) was added into the flaxseed oil to evaluate the antioxidant potential of the RSP extract. The peroxide value (PV), TBARS value, and p-anisidine value (p-AV) of the flaxseed oil were analysed during 12 days of storage. The total oxidation (TOTOX) value was also calculated. The sample with the RSP (500 mg kg(-1); 1000 mg kg(-1)) generally showed lower PV, p-AV, and TOTOX value than the control sample and sample with the BHT. These results indicated that the RSP may be used in edible oils to prevent lipid oxidation as a source of natural antioxidants.en_US
dc.language.isoengen_US
dc.publisherInnovhub Ssi-Area Ssogen_US
dc.relation.ispartofRivista Italiana Delle Sostanze Grasseen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectflaxseed oilen_US
dc.subjectlipid oxidationen_US
dc.subjectrosehip seed powderen_US
dc.titleAntioxidant potential of rosehip seed extract in stabilisation of flaxseed oilen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.description.wospublicationidWOS:000434103300005en_US
dc.description.scopuspublicationid2-s2.0-85047055052en_US
dc.departmentGümüşhane Üniversitesien_US
dc.identifier.volume95en_US
dc.identifier.issue1en_US
dc.identifier.startpage37en_US
dc.identifier.endpage43en_US
dc.authorscopusid35272389300


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