Have a personal or library account? Click to login
Inhibition of Formation of Conjugated Dienes in Linseed Oil Cover

References

  1. Abuzaytoun, R., Shahidi, F. (2006). Oxidative stability of flax and hemp oils. J. Amer. Oil Chem. Soc., 83 (10), 855–861.10.1007/s11746-006-5037-7
  2. Angers, P., Morales, M. R., Simon, J. E. (1996). Fatty acid variation in seed oil among ocimum species. J. Amer. Oil Chem. Soc., 73, 393–395.10.1007/BF02523437
  3. Anonymous (1999). Food standards programme. In: Codex Alimentarius Commission. Codex standards for named vegetable oils. CX-STAN 210-1999.
  4. Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., Robards, K. (2002). Methods for testing antioxidant activity. Analyst, 127 (1), 183–198.10.1039/b009171p
  5. Duh, P., Yen, G. (1997). Antioxidative activity of three herbal water extracts. Food Chem., 60 (4), 639–645.10.1016/S0308-8146(97)00049-6
  6. Eymard, S., Genot, C. (2003). A modified xylenol orange method to evaluate formation of lipid hydroperoxides during storage and processing of smallpelagic fish. Eur. J. Lipid Sci. Technol., 105, 497–501.10.1002/ejlt.200300768
  7. Frankel, E. N. (2005). Lipid Oxidation. The Oily Press, Bridgwater, England. 470 pp.10.1533/9780857097927
  8. Garg, M. L., Wood, L. G., Singh, H., Moughan, P. J. (2006). Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. J. Food Sci., 71, 66–71.10.1111/j.1750-3841.2006.00033.x
  9. Gutierrez, M. C., Rocca, P. D., De Seta, E. G., Reina, F. (2013). Evaluation of the antioxidant activity of ethanolic extracts of some varieties of onion. Food Nutr. Sci., 4, 1260–1265.10.4236/fns.2013.412161
  10. Hamed, S. F., Abo-Elwafa, G. A. (2012). Enhancement of oxidation stability of flax seed oil by blending with stable vegetable oils. J. Appl. Sci. Res., 8 (10), 5039–5048.
  11. Juita, J., Dlugogorski, B. Z., Kennedy, E. M., Mackie, J. C. (2012). Low temperature oxidation of linseed oil: Review. Fire Sci. Rev., 1 (3), 1–36. Available from: https://firesciencereviews.springeropen.com/articles (accessed 16 January 2017).10.1186/2193-0414-1-3
  12. Kumar, A., Singh, A. (2012). Review on Hibiscus rosa sinensis. Int. J. Res. Pharm. Biomed. Sci., 3 (2), 534–538.
  13. Lingnert, H., Vallentin, K., Eriksson, C. E. (1979). Measurement of antioxidative effect in model system. J. Food Process. Preserv., 3, 87–103.10.1111/j.1745-4549.1979.tb00574.x
  14. Mau, J., Huang, P., Huang, S., Chen, C. (2004). Antioxidant properties of methanolic extracts from two kinds of Antrodia camphorata mycelia. Food Chem., 86, 25–31.10.1016/j.foodchem.2003.08.025
  15. Matiseks, M., Šnēpels, F. M., Šteiners, G. (1998). Pārtikas analītiskā ķīmija [Food Analytical Chemistry]. Latvijas universitāte, Rīga. 456 lpp. (in Latvian).
  16. Nykter, M., Kymalainen, H. R., Gates, F., Sjoberg, A. M. (2006). Quality characteristics of edible linseed oil. J. Agric. Food Sci, 15, 402–413.10.2137/145960606780061443
  17. Oladimeji, T. A., Kennedy, O. E., Ehigiator, O. F., Nwakamma, E. G. (2013). Effects of antioxidants on the oxidative stability of vegetable oil at elevated temperature. Int. J. Appl. Sci. Technol., 3 (5), 107–115.
  18. Peg, R. J. (2001). Determination of conjugated dienes and trienes. In: Wrolstad, R, E. (Ed.). Current Protocols in Food Analytical Chemistry. John Wiley & Sons, New York, pp. D2.1.1–D2.1.3.
  19. Prescha, A., Grajzer, M., Dedyk, M., Frajeta, H. (2014). The antioxidant activity and oxidative stability of cold-pressed oils. J. Amer. Oil Chem. Soc., 91 (8), 1291–1301.10.1007/s11746-014-2479-1
  20. Rubilar, M., Morales, E., Saez, R., Acevedo, F., Palma, B., Villaroel, M., Shene, C. (2012). Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil. Eur. J. Lipid Sci, Technol., 114, 760–771.10.1002/ejlt.201100230
  21. Rudnik, E., Szczucinska, A., Gwardiak, H., Szulc, A., Winiarska, A. (2001). Comparative studies of oxidative stability of linseed oil. Thermochimica Acta, 370, 135–140.10.1016/S0040-6031(00)00781-4
  22. Shalaby, E. A., Shanab, S. M. M. (2013). Comparison of DPPH and ABTS assays for determining antioxidant potential of water and methahnol extracts of Spirulina platensis. Indian J. Geo-Marine Sci., 42 (5), 556–564.
  23. Sharav, O., Shim, Y. Y., Okinyo-Owiti, D. P., Sammynaiken, R., Reaney, M. J. T. (2014). Effect of cyclolinopeptides on the oxidative stability of flaxseed oil. J. Agric. Food Chem., 62, 88–96.10.1021/jf403774424313572
  24. Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P., Gargova, S. (2007). Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry, 102, 764–770.10.1016/j.foodchem.2006.06.023
  25. Tai, A, Sawano, T, Yazana, F., Ito, H. (2011). Evaluation of antioxidant activity of vanillin by using multiple antioxidant assays. Biochim. Biophys. Acta, 1810 (2), 170–175.10.1016/j.bbagen.2010.11.00421095222
  26. Tan, J. B. L., Lim, Y. Y. (2015). Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts. Food Chem., 172, 814–822.10.1016/j.foodchem.2014.09.14125442625
  27. Tirzitis, G., Bartosz, G. (2010). Determination of antiradical and antioxidant activity: Basic principles and new insights. Acta Biochim. Pol., 57 (1), 139–142.10.18388/abp.2010_2386
  28. White, P. J. (1995). Conjugated diene, anisidine value, and carbonyl value analyses. In: Warner, K., Eskin, N. A. M. (Eds.) Methods to Assess Quality and Stability of Oils and Fat-Containing Foods. AOCS Press, Champaign, Illinois, pp. 159–178.10.1201/9781439831984.ch9
DOI: https://doi.org/10.2478/prolas-2018-0013 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
Language: English
Page range: 80 - 84
Submitted on: Jan 31, 2017
Accepted on: Oct 29, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year

© 2018 Māra Kūka, Ilze Čakste, Pēteris Kūka, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.