Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties

التفاصيل البيبلوغرافية
العنوان:	Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties
المؤلفون:	Kowalski, Radosław, Kowalska, Grażyna, Pankiewicz, Urszula, Włodarczyk-Stasiak, Marzena, Sujka, Monika, Mazurek, Artur
المصدر:	Journal of Food Science and Technology ; volume 57, issue 3, page 1138-1149 ; ISSN 0022-1155 0975-8402
بيانات النشر:	Springer Science and Business Media LLC
سنة النشر:	2019
الوصف:	The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb, and maceration assisted with ultrasound or microwave. The dominant aromatic component in the volatile fraction was γ-terpinene with concentration in the range from 3.15 μg/mL (microwave assisted maceration) to 8.82 μg/mL (classic maceration with shaking). The content of this compound in the mixture of rapeseed oil with essential oil was 152.09 μg/mL. The sample aromatized by the direct addition of essential oil contained the highest amount of volatile substances but simultaneously it had the lowest antioxidant activity.
نوع الوثيقة:	article in journal/newspaper
اللغة:	English
DOI:	10.1007/s13197-019-04149-y
DOI:	10.1007/s13197-019-04149-y.pdf
DOI:	10.1007/s13197-019-04149-y/fulltext.html
الاتاحة:	http://dx.doi.org/10.1007/s13197-019-04149-y http://link.springer.com/content/pdf/10.1007/s13197-019-04149-y.pdf http://link.springer.com/article/10.1007/s13197-019-04149-y/fulltext.html
Rights:	https://creativecommons.org/licenses/by/4.0 ; https://creativecommons.org/licenses/by/4.0
رقم الانضمام:	edsbas.C84B5C56
قاعدة البيانات:	BASE

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الوصف
DOI:	10.1007/s13197-019-04149-y