Search Results

You are looking at 1 - 2 of 2 items for

  • Author: Lenka Vrbiková x
Clear All Modify Search
Open access

František Kreps, Štefan Schmidt, Lenka Vrbiková, Lucia Szeifová, Lenka Tmáková and Stanislav Sekretár

Influence of storage and microwave heating on stability of soya spread lipids with linseed content

We have chosen to experiment with soya spreads containing linseeds, which enrich the spreads with essential fatty acids and valuable related substances. The soya spreads with linseeds represent an ideal combination for nutritionally valuable foods with health benefits. In this work we examined the influence of microwave heating and storage on stability of linseed oil and soya spread lipids. Industrially produced soya spreads (S1) with addition of 5, 7 and 10 % linseeds and linseed oil were stored without a protective atmosphere in refrigerator at 5 °C. The lipids of commercial soya spreads (S2) enriched with 2, 5 and 10 % ground linseeds and soya spread lipids (S2) without linseeds were microwave-heated. The data obtained from experiments have shown that the storing of linseed oil for 30 days in refrigerator has caused excess of the maximum acceptable peroxide value (Food Codex of SR). Microwave-heated lipids from commercial soya spreads (S2) enriched with 2 % ground linseeds have the best result of stability and protective factor, compared with lipids from 5 and 10 % linseeds enriching soya spreads (S2). After the 5, 10 and 20 min of microwave heating, the lipids of soya spread (S2) enriched with 2 % ground linseeds have the protective factor 1.02, 1.15 and 1.43 respectively, compared with lipids from soya spread (S2) without linseeds. The microwave heating for 5 min has been accompanied by a decreasing of hydroperoxides and by formation of secondary oxidation products.

Open access

František Kreps, Štefan Schmidt, Lenka Vrbiková, Lenka Tmáková, Jarmila Hlásniková and Stanislav Sekretár


The experiment focused on the possibility to utilise the antioxidant potential of rapeseed meal to stabilize fats. The lard, which was used for this purpose, was characterized by gas chromatography. At first the non-sieved meal was added in lard. It is the least technologically difficult method of utilizing meal. Then, the meal was sieved to obtain five fractions, which were added to lard. The aim was to find a fraction of meal that would best stabilize the lard. The results of lard stability with added fractions were compared with the stability of lard enriched with non-sieved meal. Finally, we obtained ethanol and ethyl acetate extracts from non-sieved meal and from the fraction which was the best stabiliser of lard. The aim was to study the effect of these extracts on the stability of lard.

Rapeseed meal has stabilized the lard already at 0.5 wt. % content. The non-sieved meal addition of 1, 2 or 4 wt. % has improved the stability of lard by 1.2-2 times. Adding 8-15 wt. % of meal into lard has increased its stability by 3-8 times. The best lard stability has been determined in the fraction retained on the sieve with mesh size 0.15 mm. The lard with added sieved meal has gained a comparable stability the same as after addition of non-sieved meal. The lard with the same additions of extracts (ethanol and ethyl acetate) from non-sieved meal and from meal with sizes 0.15-0.315 mm was more stable than the lard with addition of meal alone. The lard containing ethanol extracts (0.5 wt. %) has a better stability than the lard containing butylated hydroxytoluene (0.02 wt. %).