ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS

Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The results obtained through analysis of different methods of research has found that the...

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Autores principales:	Violina POPOVICI, Rodica STURZA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	oxidation rosehip sea buckthorn hawthorn extracts lipids antioxidants Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/6d598422cdea40d9950cc70029d8cebf
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spelling	oai:doaj.org-article:6d598422cdea40d9950cc70029d8cebf2021-12-02T17:50:23ZANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS2068-66092559-6381https://doaj.org/article/6d598422cdea40d9950cc70029d8cebf2018-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/555/523https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The results obtained through analysis of different methods of research has found that the oxidation process can be prevented or slowed down by using horticultural oily extracts fortified with natural antioxidants. The study determined whether the oily extracts enriched with antioxidants are characterized by a higher antioxidant capacity as compared to control samples and the highest value is characteristic for rosehip extract with 73,2%. In terms of sensory aspect, the products with high lipid content was appreciated positively, so we can conclude that products based on vegetable fat and enriched with natural antioxidants are an appropriate alternative to produce harmless and safe food products for consumers’ health. It was determined that oily extracts of sea buckthorn , hawthorn , rosehip berries show increased antioxidant capacity as compared to the control samples of sunflower oil. The highest value of antioxidant capacity is characteristic for rosehip extract with 73,2%. We can conclude that lipid products enriched with natural antioxidants are an appropriate alternative to produce natural, harmless and safe food for consumers’ health.Violina POPOVICIRodica STURZAStefan cel Mare University of Suceavaarticleoxidationrosehipsea buckthornhawthornextractslipidsantioxidantsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 1, Pp 32-36 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	oxidation rosehip sea buckthorn hawthorn extracts lipids antioxidants Food processing and manufacture TP368-456
spellingShingle	oxidation rosehip sea buckthorn hawthorn extracts lipids antioxidants Food processing and manufacture TP368-456 Violina POPOVICI Rodica STURZA ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
description	Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The results obtained through analysis of different methods of research has found that the oxidation process can be prevented or slowed down by using horticultural oily extracts fortified with natural antioxidants. The study determined whether the oily extracts enriched with antioxidants are characterized by a higher antioxidant capacity as compared to control samples and the highest value is characteristic for rosehip extract with 73,2%. In terms of sensory aspect, the products with high lipid content was appreciated positively, so we can conclude that products based on vegetable fat and enriched with natural antioxidants are an appropriate alternative to produce harmless and safe food products for consumers’ health. It was determined that oily extracts of sea buckthorn , hawthorn , rosehip berries show increased antioxidant capacity as compared to the control samples of sunflower oil. The highest value of antioxidant capacity is characteristic for rosehip extract with 73,2%. We can conclude that lipid products enriched with natural antioxidants are an appropriate alternative to produce natural, harmless and safe food for consumers’ health.
format	article
author	Violina POPOVICI Rodica STURZA
author_facet	Violina POPOVICI Rodica STURZA
author_sort	Violina POPOVICI
title	ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
title_short	ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
title_full	ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
title_fullStr	ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
title_full_unstemmed	ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS
title_sort	antioxidant capacity of local berries in complex food products
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/6d598422cdea40d9950cc70029d8cebf
work_keys_str_mv	AT violinapopovici antioxidantcapacityoflocalberriesincomplexfoodproducts AT rodicasturza antioxidantcapacityoflocalberriesincomplexfoodproducts
_version_	1718379290446266368

ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS

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