保健品
食品科学
橄榄油
化学
原材料
保质期
人类健康
植物油
健康福利
制浆造纸工业
有机化学
传统医学
医学
环境卫生
工程类
作者
Silvia Marzocchi,Maria Fiorenza Caboni,Federica Pasini
标识
DOI:10.1080/09637486.2022.2128309
摘要
Extra virgin olive oil (EVOO), grape seeds (GS) and pomegranate seeds (PS) are very popular for human consumption because of their nutraceutical properties. A co-milling of olives with GS or PS was carried out with the aim of a preliminary study of the lipidic and phenolic characteristics of the obtained vegetable oils, also during their shelf life. Results show that the use of GS and PS in the olive co-milling enriches the oil in healthy compounds, such as punicic acid and γ-tocopherol. However, the co-milling process must be re-evaluated, since the compositional profile of the co-milled oils is just slightly different from EVOO. The oxidative state of the oils obtained suggests the use of a protective packaging combined with small containers in order to ensure a rapid consumption. With an appropriate formulation the co-milled oils could bring health-positive compounds and, simultaneously, raw materials could be valorised.
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