Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2018Antioxidant potential of rosehip seed extract in stabilisation of flaxseed oil
Ilyasoglu, H.
The aim of this study was to evaluate the usage of rosehip seed powder (RSP) extract in flaxseed oil to retard lipid oxidation. The acetone extract of the RSP (500 mg kg-1; 1000 mg kg-1) was used. Synthetic antioxidant BHT (200 mg kg-1) was added into the flaxseed oil to evaluate the antioxidant potential of the RSP extract. The peroxide value (PV), TBARS value, and p-anisidine value (p-AV) of the flaxseed oil were analysed during 12 days of storage. The total oxidation (TOTOX) value was also calculated. The sample with the RSP (500 mg kg-1; 1000 mg kg-1) generally showed lower PV, p-AV, and TOTOX value than the control sample and sample with the BHT. These results indicated that the RSP may be used in edible oils to prevent lipid oxidation as a source of natural antioxidants.
- MakaleAçık Erişim2013Antioxidant effect of rosehip seed powder in raw and cooked meatballs during refrigerated storage
Ilyasoǧlu, Huri
The aim of this study was to learn the usage ability of rosehip seed powder (RSP) as an antioxidant agent to prevent lipid oxidation in raw and cooked meatballs during refrigerated storage. For this purpose, 4 different formulations (without RSP and with 1%, 2%, and 4% RSP) were prepared. Thiobarbituric acid reactive substances (TBARS) values of the raw and cooked meatballs were determined at 0, 3, 6, 9, and 12 days of storage. Both the raw and the cooked meatballs containing 2% RSP had lower TBARS values at the end of storage compared to the control meatballs. Moreover, the difference in sensorial properties between the cooked control sample and cooked RSP-added test samples was not significant. These results indicated that RSP may be utilized as a natural antioxidant in cooked meatballs.