prikaz prve stranice dokumenta The effect of natural antioxidants on long-term stability of sweet red pepper seed oil
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Scientific paper - Original scientific paper
The effect of natural antioxidants on long-term stability of sweet red pepper seed oil
Croatian journal of food science and technology, 16 (2024), 2; 257-272. https://doi.org/10.17508/CJFST.2024.16.2.07
Ranilović, Jasmina; Cvetković, Tanja; Vađunec Bajrić, Irena; Kadija-Cmrk, Vesna; Moslavac, Tihomir; Ilakovac Kveder, Marina; Merunka, Dalibor; Jurec, Jurica; Valić, Srećko; Jokić, Stela

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Ranilović, J., Cvetković, T., Vađunec Bajrić, I., Kadija Cmrk, V., Moslavac, T., Ilakovac Kveder, M. ... Jokić, S. (2024). The effect of natural antioxidants on long-term stability of sweet red pepper seed oil. Croatian journal of food science and technology, 16. (2), 257-272. doi: 10.17508/CJFST.2024.16.2.07

Ranilović, Jasmina, et al. "The effect of natural antioxidants on long-term stability of sweet red pepper seed oil." Croatian journal of food science and technology, vol. 16, no. 2, 2024, pp. 257-272. https://doi.org/10.17508/CJFST.2024.16.2.07

Ranilović, Jasmina, Tanja Cvetković, Irena Vađunec Bajrić, Vesna Kadija Cmrk, Tihomir Moslavac, Marina Ilakovac Kveder, Dalibor Merunka, Jurica Jurec, Srećko Valić and Stela Jokić. "The effect of natural antioxidants on long-term stability of sweet red pepper seed oil." Croatian journal of food science and technology 16, no. 2 (2024): 257-272. https://doi.org/10.17508/CJFST.2024.16.2.07

Ranilović, J., et al. (2024) 'The effect of natural antioxidants on long-term stability of sweet red pepper seed oil', Croatian journal of food science and technology, 16(2), pp. 257-272. doi: 10.17508/CJFST.2024.16.2.07

Ranilović J, Cvetković T, Vađunec Bajrić I, Kadija Cmrk V, Moslavac T, Ilakovac Kveder M, and sur.. The effect of natural antioxidants on long-term stability of sweet red pepper seed oil. Croatian journal of food science and technology [Internet]. 2024 December 31 [cited 2025 January 17];16(2):257-272. doi: 10.17508/CJFST.2024.16.2.07

J. Ranilović, et al., "The effect of natural antioxidants on long-term stability of sweet red pepper seed oil", Croatian journal of food science and technology, vol. 16, no. 2, pp. 257-272, December 2024. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:646783. [Accessed: 17 January 2025]

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Metadata
Title (english)The effect of natural antioxidants on long-term stability of sweet red pepper seed oil
AuthorJasmina Ranilović
AuthorTanja Cvetković
AuthorIrena Vađunec Bajrić
AuthorVesna Kadija-Cmrk
AuthorTihomir Moslavac
AuthorMarina Ilakovac Kveder
AuthorDalibor Merunka
AuthorJurica Jurec
AuthorSrećko Valić
AuthorStela Jokić
Author's institutionRuđer Bošković Institute
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Oils obtained from fruit and vegetable by-products represent a new category of niche oils. Cold-pressed oil from the seeds of sweet peppers of the Podravka and Slavonka varieties is a new, high-quality oil from the vegetable niche oil category, naturally rich in polyunsaturated linoleic fatty acid, γ-tocopherol, and sterols as antioxidants that exhibit positive effects on human health in preventing chronic non-communicable diseases. However, for a broader commercial reach of this oil, preserving its quality over a longer period is of utmost importance. Based on monitoring four parametres (peroxide value, free fatty acids, antioxidative power, and radical potential), pure pepper seed oil did not have adequate quality by the end of the period of 9 month stored at room temperature due to oxidative changes. The addition of natural antioxidants such as green tea extract (0.2%), especially rosemary extract (0.2%) and a blend of rosemary extract (0.2%), and citric acid (0.01%) extended the stability of pure pepper seed oil to a period of one year. Since oxidation affects the organoleptic quality and nutritional composition of the oil, these results are encouraging for niche oil producers, not only because of the expansion of this category of edible oils made from secondary source raw materials (by-products), but also because of the evidence that their special quality will not be compromised within the declared shelf life due to oxidative spoilage.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 16, no. 2, pp. 257-272
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2024.16.2.07
URN:NBNurn:nbn:hr:109:646783
Publication2024-12-31
ProjectNumber: KK.01.2.1.02.0069
Title (english): Development of innovative products from by-products during vegetable processing / Razvoj inovativnih proizvoda od nusproizvoda tijekom prerade povrća
Jurisdiction: eu
Document URL10.17508/CJFST.2024.16.2.07
Document URLhttps://hrcak.srce.hr/file/471951
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-01-16 16:40:51