Oxidative stability of fortified sesame oil with spices
In the context of an increasingly heightened concern for health and healthy eating, vegetable oils play an important role in modern diets. In this regard, cold-pressed oil is an excellent source of lipids and bioactive compounds, which have beneficial health potential. Sesame (Sesamum indicum L.) is...
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| Dokumentumtípus: | Könyv része |
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University of Szeged
Szeged
2025
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
31 |
| Kulcsszavak: | Analitikai kémia, Táplálkozástudomány, Élelmiszerkémia |
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| Online Access: | http://acta.bibl.u-szeged.hu/88656 |
| Tartalmi kivonat: | In the context of an increasingly heightened concern for health and healthy eating, vegetable oils play an important role in modern diets. In this regard, cold-pressed oil is an excellent source of lipids and bioactive compounds, which have beneficial health potential. Sesame (Sesamum indicum L.) is cultivated in several countries and plays an important role in human nutrition. The plant's seeds are used both as a spice and a source of oil. Sesame oil is a common ingredient in Asian cuisine, used to add flavour to a variety of dishes but never used as a cooking oil. Sesame oil is characterized by a strong and dominant aroma. Similarly, the spices add aroma and flavor to food. The aim of the study was to monitor the oxidative stability of four sesame oil samples fortified with some spices: garlic (Allium sativum), basil (Ocimum basilicum), cumin (Cuminum cyminum) and cinnamon (Cinnamomum zeylanicum) during storage for 9 month in room conditions. |
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| Terjedelem/Fizikai jellemzők: | 160-162 |
| ISBN: | 978-963-688-078-1 |