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Inhibition of Formation of Conjugated Dienes in Linseed Oil release_5jvgrfv2p5gqnitjcjod6ejswy

by Māra Kūka, Ilze Čakste, Pēteris Kūka

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abstracts[] {'sha1': '084a2383e6475738efe802ca7f10b0b0fdf80c73', 'content': '<jats:title>Abstract</jats:title>\nOxidation of fats and oils reduces the nutritional value of food and causes various health problems. The addition of antioxidants prevents the oxidation of fats in the food. The antioxidant activity of antioxidants represents the ability to inhibit the process of oxidation. The antioxidant activity of herbal extracts has usually been assessed in a linoleic acid emulsion system. The aim of the present study was to evaluate inhibition of conjugated diene formation in Latvian linseed oil. Ethanol extract of the calyx of <jats:italic>Hibiscus sabdariffa</jats:italic> L., vanillin, α-tocopherol and 2,6-di-tert-butyl-4-methylphenol as additives were compared for their antioxidative activity. The samples of linseed oil with additives were incubated for 24 h at 60 °C and then analysed using UV spectrophotometry (λ = 234 nm). The antioxidant activity of additives was characterised by the percentage of formation of conjugated dienes. The ability of additives to inhibit oxidation in linseed oil decreases as follows: vanillin, 2,6-di-tert-butyl-4-methylphenol and α-tocopherol. Our results indicate that linseed oil can be used to test antioxidative activity of substances.', 'mimetype': 'application/xml+jats', 'lang': None}
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{'index': 1, 'creator_id': None, 'creator': None, 'raw_name': 'Ilze Čakste', 'given_name': None, 'surname': None, 'role': 'author', 'raw_affiliation': None, 'extra': None}
{'index': 2, 'creator_id': None, 'creator': None, 'raw_name': 'Pēteris Kūka', 'given_name': None, 'surname': None, 'role': 'author', 'raw_affiliation': None, 'extra': None}
ext_ids {'doi': '10.2478/prolas-2018-0013', 'wikidata_qid': None, 'isbn13': None, 'pmid': None, 'pmcid': None, 'core': None, 'arxiv': None, 'jstor': None, 'ark': None, 'mag': None, 'doaj': None, 'dblp': None, 'oai': None, 'hdl': None}
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{'index': 27, 'target_release_id': None, 'extra': {'authors': ['Eymard']}, 'key': 'ref331', 'year': 2003, 'container_name': 'Eur Sci Technol', 'title': 'modified xylenol orange method to evaluate formation of lipid hydroperoxides during storage and processing of smallpelagic fish Lipid', 'locator': '105'}
{'index': 28, 'target_release_id': None, 'extra': {'authors': ['Sharav']}, 'key': 'ref501', 'year': 2014, 'container_name': 'Food Chem', 'title': 'Effect of cyclolinopeptides on the oxidative stability of flaxseed oil', 'locator': '62'}
{'index': 29, 'target_release_id': None, 'extra': {'authors': ['Stoilova'], 'doi': '10.1016/j.foodchem.2006.06.023'}, 'key': 'ref511', 'year': 2007, 'container_name': 'Food Chemistry', 'title': 'Antioxidant activity of a ginger extract officinale', 'locator': '764'}
{'index': 30, 'target_release_id': None, 'extra': {'authors': ['Rudnik']}, 'key': 'ref481', 'year': 2001, 'container_name': 'Thermochimica Acta', 'title': 'Comparative studies of oxidative stability of linseed oil', 'locator': '370'}
{'index': 31, 'target_release_id': None, 'extra': {'authors': ['Kumar']}, 'key': 'ref111', 'year': 2012, 'container_name': 'Review Int J Res Pharm Biomed Sci', 'title': 'onHibiscus rosa sinensis', 'locator': '534'}
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{'index': 33, 'target_release_id': None, 'extra': {'authors': ['Garg'], 'doi': '10.1111/j.1750-3841.2006.00033.x', 'volume': '71'}, 'key': 'ref351', 'year': 2006, 'container_name': 'Food Sci', 'title': 'Means of delivering recommended levels of long chain n polyunsaturated fatty acids in human diets', 'locator': '66'}
{'index': 34, 'target_release_id': None, 'extra': {'authors': ['Shalaby'], 'volume': '42'}, 'key': 'ref491', 'year': 2013, 'container_name': 'Sci', 'title': 'Comparison of DPPH and ABTS assays for determining antioxidant potential of water and methahnol extracts ofSpirulina platensis Geo', 'locator': '556'}
{'index': 35, 'target_release_id': None, 'extra': {'authors': ['Frankel']}, 'key': 'ref61', 'year': 2005, 'container_name': None, 'title': 'Lipid Oxidation The Oily', 'locator': '470'}
{'index': 36, 'target_release_id': None, 'extra': {'authors': ['White']}, 'key': 'ref551', 'year': 1995, 'container_name': 'Methods', 'title': 'Conjugated diene anisidine value and carbonyl value analyses In to Assess Quality and Stability of Oils and Fat - Containing Foods Champaign Illinois pp', 'locator': '159'}
{'index': 37, 'target_release_id': None, 'extra': {'authors': ['Tai'], 'doi': '10.1016/j.bbagen.2010.11.004'}, 'key': 'ref241', 'year': 2011, 'container_name': 'Biochim Biophys Acta', 'title': 'Evaluation of antioxidant activity of vanillin by using multiple antioxidant assays', 'locator': '170'}
{'index': 38, 'target_release_id': None, 'extra': {'authors': ['Antolovich']}, 'key': 'ref311', 'year': 2002, 'container_name': 'Methods Analyst', 'title': 'for testing antioxidant activity', 'locator': '127'}
{'index': 39, 'target_release_id': None, 'extra': {'authors': ['Hamed']}, 'key': 'ref371', 'year': 2012, 'container_name': 'Appl Sci Res', 'title': 'Abo Enhancement of oxidation stability of flax seed oil by blending with stable vegetable oils', 'locator': None}
{'index': 40, 'target_release_id': None, 'extra': {'authors': ['Wrolstad']}, 'key': 'ref171', 'year': 2001, 'container_name': 'Chemistry', 'title': 'Peg Determination of conjugated dienes and trienes In Current Protocols in Food Analytical New York', 'locator': None}
{'index': 41, 'target_release_id': None, 'extra': {'authors': ['Oladimeji']}, 'key': 'ref441', 'year': 2013, 'container_name': 'Int J Appl Sci Technol', 'title': 'Effects of antioxidants on the oxidative stability of vegetable oil at elevated temperature', 'locator': None}
{'index': 42, 'target_release_id': None, 'extra': {'authors': ['Kumar']}, 'key': 'ref391', 'year': 2012, 'container_name': 'Review Int J Res Pharm Biomed Sci', 'title': 'onHibiscus rosa sinensis', 'locator': '534'}
{'index': 43, 'target_release_id': None, 'extra': {'authors': ['Matiseks']}, 'key': 'ref421', 'year': 1998, 'container_name': 'Food Analytical Chemistry', 'title': 'analītiskā ķīmija universitāte lpp in', 'locator': '456'}
{'index': 44, 'target_release_id': None, 'extra': {'authors': ['Tan']}, 'key': 'ref251', 'year': None, 'container_name': 'Food Chem', 'title': 'Critical analysis of current methods for assessing the in vitroantioxidant and antibacterial activity of plant extracts', 'locator': '2015'}
{'index': 45, 'target_release_id': None, 'extra': {'authors': ['STAN']}, 'key': 'ref21', 'year': 1999, 'container_name': None, 'title': 'Anonymous Food standards programme In Codex Alimentarius Commission Codex standards for named vegetable oils', 'locator': '210'}
{'index': 46, 'target_release_id': None, 'extra': {'authors': ['Stoilova'], 'doi': '10.1016/j.foodchem.2006.06.023'}, 'key': 'ref231', 'year': 2007, 'container_name': 'Food Chemistry', 'title': 'Antioxidant activity of a ginger extract officinale', 'locator': '764'}
{'index': 47, 'target_release_id': None, 'extra': {'authors': ['Hamed']}, 'key': 'ref91', 'year': 2012, 'container_name': 'Appl Sci Res', 'title': 'Abo Enhancement of oxidation stability of flax seed oil by blending with stable vegetable oils', 'locator': None}
{'index': 48, 'target_release_id': None, 'extra': {'authors': ['Juita'], 'volume': '16'}, 'key': 'ref101', 'year': 2012, 'container_name': 'Review Sci Rev', 'title': 'Low temperature oxidation of linseed oil Fire Available from https firesciencereviews springeropen com articles accessed', 'locator': None}
{'index': 49, 'target_release_id': None, 'extra': None, 'key': 'ref41', 'year': 1997, 'container_name': 'Food Chem', 'title': 'Yen Antioxidative activity of three herbal water extracts', 'locator': '639'}
{'index': 50, 'target_release_id': None, 'extra': {'authors': ['Lingnert']}, 'key': 'ref121', 'year': 1979, 'container_name': 'Measurement Food', 'title': 'of antioxidative effect in model system Process', 'locator': '87'}
{'index': 51, 'target_release_id': None, 'extra': {'authors': ['Wrolstad']}, 'key': 'ref451', 'year': 2001, 'container_name': 'Chemistry', 'title': 'Peg Determination of conjugated dienes and trienes In Current Protocols in Food Analytical New York', 'locator': None}
release_date 2018-06-01
release_stage published
release_type article-journal
release_year 2018
subtitle
title Inhibition of Formation of Conjugated Dienes in Linseed Oil
version
volume 72
webcaptures []
withdrawn_date
withdrawn_status
withdrawn_year
work_id ixy6wcnmgfgktkoepyntwkqqui
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crossref.subject ['Multidisciplinary']
crossref.type journal-article