Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness
DOI:
https://doi.org/10.3989/gya.2002.v53.i3.319Keywords:
Chlorophyll pigments, Colorants, Lipid oxidation, Natural antioxidant, Oregano oleorresin (Origanum vulgare L.), Sunflower oilAbstract
Sunflower (Helianthus annuus L.) oil was coloured with pigments extracted from green leaves. Different amounts (0, 200, 400, 600, and 800 ppm) of oleoresin extracted from oregano (Origanum vulgare L.) as antioxidant, were added to the coloured oil. As controls, coloured oil without oleoresin (A.C.) and pure oil (A.P.) were used. The samples were stored at room temperature (10-20 ºC) in the dark for up to six months. During this time the oxidation of oleic acid, linoleic acid, peroxides index and the chlorophyll pigments were analized and the colour of the oil was determined. During the first month, only the ratio of chlorophyll to pheophytin changed, whereas all the other parameters stayed constant, independently to the amount of antioxidant added. Since among the treatments A.C. and A.P. not significant differences (p >0,05) were found, for oleic and linoleic methyl ester acids and peroxides index, it can be concluded that the edible, coloured sunflower oil shows an equivalent stability to the pure oil, when stored at darkness for three or six month. There was not observed an evident antioxidant action with the added oregano oleorresin to the coloured oil.
Downloads
Download data is not yet available.
Downloads
Published
2002-09-30
How to Cite
1.
Scheuermann E, Cea M, Schoch S, Ojeda M, Ihl M. Stability study of edible sunflower oil colored with chlorophyll pigments and with addition of oregano oleoresin (Origanum vulgare L.) during the storage in darkness. Grasas aceites [Internet]. 2002Sep.30 [cited 2024Apr.26];53(3):289-97. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/319
Issue
Section
Research
License
Copyright (c) 2002 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.