CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence<br>

Popa, Simona; Boran, Sorina

Simona Popa, Sorina Boran

CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence

Abstract:

One of the most serious problems of the food industry is lipid oxidation, which decreases nutritional quality, increases toxicity, and alters texture and color of the food in question. Research suggests that oxidation of lipids from the diet may play a direct role in the development of chronic diseases in the human body. Natural antioxidants may be added directly to foods as primary antioxidants, which donate hydrogen atoms to quench peroxyl radicals before they can further react with unsaturated lipids. Antioxidants significantly extend the shelf life of foods containing lipids susceptible to oxidation such as vegetable oils. Wild berries are a potential source of natural anthocyanin antioxidants. This paper presents experimental results obtained using antocyanins from Vaccinium Vitis - Idaea Fruits, upon color and thermal properties of sesame food oil, which was exposed to UV radiation.

Keywords:
sesame oil; absorbance spectra; UV radiation; antioxidant influence; thermal stability

Issue: 2017, Volume 68, Issue 6

Pages: 1401-1405

Publication date: 2017/7/15

https://doi.org/10.37358/RC.17.6.5682

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
POPA, S., BORAN, S., CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence
, Rev. Chim., 68(6), 2017, 1401-1405.

Vancouver
Popa S, Boran S. CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence
. Rev. Chim.[internet]. 2017 Jun;68(6):1401-1405. Available from: https://doi.org/10.37358/RC.17.6.5682

APA 6th edition
Popa, S., Boran, S. (2017). CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence
. Revista de Chimie, 68(6), 1401-1405. https://doi.org/10.37358/RC.17.6.5682

Harvard
Popa, S., Boran, S. (2017). 'CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence
', Revista de Chimie, 68(6), pp. 1401-1405. https://doi.org/10.37358/RC.17.6.5682

IEEE
S. Popa, S. Boran, "CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence
". Revista de Chimie, vol. 68, no. 6, pp. 1401-1405, 2017. [online]. https://doi.org/10.37358/RC.17.6.5682

Text
Simona Popa, Sorina Boran,
CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence
,
Revista de Chimie,
Volume 68, Issue 6,
2017,
Pages 1401-1405,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.6.5682.
(https://revistadechimie.ro/Articles.asp?ID=5682)
Keywords: sesame oil; absorbance spectra; UV radiation; antioxidant influence; thermal stability

RIS
TY - JOUR
T1 - CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence

A1 - Popa, Simona
A2 - Boran, Sorina
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 6
SP - 1401
EP - 1405
UR - https://doi.org/10.37358/RC.17.6.5682
KW - sesame oil
KW - absorbance spectra
KW - UV radiation
KW - antioxidant influence
KW - thermal stability
ER -

BibTex
@article{RevCh2017P1401,
author = {Popa Simona and Boran Sorina},
title = {CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence
},
journal = {Revista de Chimie},
volume = {68},
number = {6},
pages = {1401-1405},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.6.5682},
url = {https://revistadechimie.ro/Articles.asp?ID=5682}
}

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