原创力文档Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions》.pdfVIP
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Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions》.pdf
LWT - Food Science and Technology 51 (2013) 44e50
Contents lists available at SciVerse ScienceDirect
LWT - Food Science and Technology
journal homepage: /locate/lwt
Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil
under different storage conditions
Marcela L. Martínez a, Ma. Cecilia Penci b, Vanesa Ixtaina c, Pablo D. Ribotta d, Damián Maestri a, *
a Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET-UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales
(FCEFyN-UNC), Av. Vélez Sarsfi eld 1611, X5016GCA Córdoba, Argentina
b Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfi eld 1611, X5016GCA Córdoba, Argentina
c Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), (CONICET La Plata), Facultad de Ciencias Exactas, UNLP. Calles 47 y 116, 1900, La Plata, Buenos Aires,
Argentina
d Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICTA), CONICET-UNC, Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales
(FCEFyN-UNC), Av. Vélez Sarsfi eld 1611, X5016GCA Córdoba, Argentina
a r t i c l e i n f o a b s t r a c t
Article history: The aim of the work was to evaluate the combined effects of the storage condition (six months under
Received 5 July 2012 fluorescent light e 800 Lux e or darkness condition, both at room temperature) with the addition of
Received in revised form natural (rosemary extract, RE) and synthetic (ascorbyl palmitate e AP -, and Tert-butylhidroquinone e
25 Oc
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