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 SM ISO690:2012POPOVICI, Cristina, ALEXE, Petru, DMITRIEVA, Ecaterina, DESEATNICOVA, Olga. The influence of natural and synthetic antioxiadants on the oxidation stability of heat treated walnut oil (Juglans Regia l.). In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 261-267. |
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| Modern Technologies in the Food Industry 2014 | ||||||
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Conferința "Modern Technologies in the Food Industry" 2, Chişinău, Moldova, 16-18 octombrie 2014 | ||||||
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| Pag. 261-267 | ||||||
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This paper was executed within the framework of improving the quality and increasing the oxidative stability of walnut oil by introducing into it a natural extract of the walnut green husk and synthetic antioxidant butylhydroxytoluene (BHT). The analysis of modern methods for the determination of primary and secondary oxidation products of walnut oil were carried out. There are given suggestions to stabilize the oil by using a natural extract of walnut green husk in this study. Substitution of the natural antioxidant for synthetic one may be an alternative solution to stabilize the walnut oil. |
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| Cuvinte-cheie walnut oil, green husk extract, butylhydroxytoluene, primary and secondary oxidation products, oxidative stabilization |
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