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• The effect of dried herbs on the souring of sunflower oil

  87-89

  Mária Kállai-Nagy

  Mária Borbélyné Varga

  Views:

  120

  Many herbs have antioxidant activity, which can replace the use of potencionally harmful synthetic antioxidants. Sunflower oil fortified with eight different plants and stored at room temperatur in my experiment. Specified intervals with determination of peroxide value, FFA, iodine value, anisidine value and TOTOX value followed the quality of the sunflower oil.

• Methods for detention of lipid rancidity

  117-120

  Mária Nagy

  Zoltán Győri

  Mária Borbélyné Varga

  Views:

  198

  There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.