Oxidative storage stability of cold pressed walnut oil

POPOVICI, C.; DESEATNICOVA, O.

dc.contributor.author	POPOVICI, C.
dc.contributor.author	DESEATNICOVA, O.
dc.date.accessioned	2021-05-07T14:32:18Z
dc.date.available	2021-05-07T14:32:18Z
dc.date.issued	2013
dc.identifier.citation	POPOVICI, C., DESEATNICOVA, O. Oxidative storage stability of cold pressed walnut oil. In: Journal of Food and Packaging Science, Technique and Technologies. 2013, N. 2, pp. 194-198. ISSN 1314-7773.	en_US
dc.identifier.uri	http://81.180.74.21:8080/xmlui/handle/123456789/14776
dc.description.abstract	The aim of the work was to evaluate the influence of storage time on quality indices related to walnut oil oxidative stability. Oxidative storage stability was assessed by measuring the primary and secondary oxidation products in cold pressed walnut oil samples immediately after pressing up to 30 weeks of storage. Primary oxidation products of walnut oil samples were evaluated by measuring peroxide value (PV) and conjugated dienes content (CD). Secondary oxidation products of walnut oil samples were evaluated by measuring p-anisidine value (p-AV) and 2-thiobarbituric acid value (2-TBA). Besides, the walnut oil has been chemically characterized using UV/Vis spectra. This method allowed the determination of the main compounds present in walnut oil. Obtained data should help to describe oxidation mechanism of cold pressed walnut oil. However it is necessary to note that these data are not enough to make a final conclusion about the behavior of walnut oil during storage time.	en_US
dc.language.iso	en	en_US
dc.publisher	National Academy of Packaging, Plovdiv	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	walnut oil	en_US
dc.subject	oxidation products	en_US
dc.title	Oxidative storage stability of cold pressed walnut oil	en_US
dc.type	Article	en_US