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Revista de Chimie (Rev. Chim.), Year 2007, Volume 58, Issue 6,





Influence of Polyphenolics Compounds of Vitis vinifera seeds
on Oxidative Stability of Coffee Oil

Abstract:

The objective of this study was to determine the protective effect of polyphenolics of Vitis vinifera seeds on oxidative stability of coffee oil. Coffee samples respectively coffee samples with added antioxidant were medium roasted and packed in plastic pouches laminated with aluminum foil under an atmosphere of vacuum, air and nitrogen. All samples have been stored for one year in fridge at a temperature of 4°C. The extent of lipid oxidation was followed by determination of induction period, of its peroxide value and by chromatographic value of the content of fatty acids of coffee oil. Keywords: coffee oil, Vitis vinifera seeds, oxidative stability


Issue: 2007, Volume 58, Issue 6
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