publication . Article . 2015

Comparative study of oxidation in canned foods with a combination of vegetables and covering oils

Bravi, E.; Mangione, A.; Marconi, O.; Giuseppe Italo Francesco PERRETTI;
  • Published: 01 Jun 2015
Abstract
The effects of sunflower (SFO), extra-virgin olive (EVO), and soybean oils (SBO), in combination with canned aubergins and dried tomatoes were studied during an accelerated shelf-life trial. Hydrolytic and oxidative quality parameters was determined and a sensorial test was run. For both canned vegetables, the SBO showed greater resistance to the oxidation at the end of the shelflife trial. The SBO in both vegetables yielded similar results for peroxide formation, whereas a reduced formation of secondary oxidation products was observed in aubergins. The results highlighted a higher oxidation stability of canned vegetables in SBO and EVO than those in SFO. The se...
Subjects
Medical Subject Headings: food and beveragesfungi
free text keywords: canned vegetables, extra-virgin olive oil, oxidation, preservation, soybean oil, sunflower oil, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456, Public aspects of medicine, RA1-1270, Science (General), Q1-390
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publication . Article . 2015

Comparative study of oxidation in canned foods with a combination of vegetables and covering oils

Bravi, E.; Mangione, A.; Marconi, O.; Giuseppe Italo Francesco PERRETTI;