BORAGE OIL (BORAGO-OFFICINALIS L) - AN IM PORTANT SOURCE OF GAMMA-LINOLENIC ACID - NOTE-1 - COMPOSITIVE CHARACTERISTICS AND OXIDATIVE STABILITY OF OILS EXTRACTED BY DIFFERENT TECHNIQUES AND MIXED WITH EXTRA-VIRGIN OLIVE OIL

Authors
SENSIDONI A BORTOLUSSI G ORLANDO C LOGNAY G SANTI R FANTOZZI P
Citation
A. Sensidoni et al., BORAGE OIL (BORAGO-OFFICINALIS L) - AN IM PORTANT SOURCE OF GAMMA-LINOLENIC ACID - NOTE-1 - COMPOSITIVE CHARACTERISTICS AND OXIDATIVE STABILITY OF OILS EXTRACTED BY DIFFERENT TECHNIQUES AND MIXED WITH EXTRA-VIRGIN OLIVE OIL, Industrie alimentari, 33(331), 1994, pp. 1121-1127
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
33
Issue
331
Year of publication
1994
Pages
1121 - 1127
Database
ISI
SICI code
0019-901X(1994)33:331<1121:BO(L-A>2.0.ZU;2-K
Abstract
In this paper, fatty acid composition of borage oil, extra virgin oliv e oil and different mixtures of them have been evaluated through gas-c hromatographic analysis. The borage oils was extracted by different te chniques (including supercritical Fluids extraction by CO2) and borage oil-olive oil mixtures used were 59%, 7.5%, 10%, and 15%. Otherwise t he oxidation induction times were determined by the Rancimat test. The purpose of this experimental work was to evaluate the influence of th e different extraction systems on fatty acid composition and on oxidat ion induction time, and changing in induction times increasing borage oil quantity in the mixtures.