The Natural Grape Antioxidant is a Natural Antioxidant in the Quality Properties and Oxidative Stability of Animal Oils
Subject Areas :Ghazaleh Eghbal 1 , Mehrdad Ghavami 2 , Maryam Gharachorloo 3
1 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
2 - استاد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
3 - دانشیار، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
Keywords: Animal Butter, Synthetic Preservative TBHQ, Resveratrol,
Abstract :
Since the use of antioxidants in food preservation is known to be harmful, various solutions for the preservation of oil industry products have been studied, and the use of natural preservatives is one of them. In this study, resveratrol from the grape extract was used after extraction and quantitative analysis to preserve animal oil at concentrations of 1000, 750, 500, and 250 ppm alone and in combination with the synthetic preservative TBHQ. Based on the results on the day of production, the acid value, peroxide value, Thiobarbituric acid index, colorimetric and sensory indices did not show significant differences in all treatments with animal butter (p≤0/05). In the treatments where the preservative TBHQ was used in combination with resveratrol, the rate of parameter changes showed the same trend as in the control treatment, but the trend of acid value changes in treatments with 1000 ppm to 250 ppm resveratrol was still increasing, and by decreasing the use of resveratrol in treatments that were only preserved, resveratrol was still increasing. Acidity value, peroxide value, and Thiobarbituric acid index increased significantly (p≤0/05). The 0/1 TBHQ preservative treatment was also intermediate between the control and the no-preservative treatment in terms of acid value, peroxide value, and Thiobarbituric acid value (p≤0/05). The highest sensory values were observed in the control and the treatments with 0/2 resveratrol (T1) and the treatment with 0/1 antioxidant TBHQ and 1000 ppm resveratrol (p≤0/05). There were no significant differences between the sensory index values of the oil treatments with values of 250 and 500 ppm (p≤0/05). Finally, resveratrol at 1000 ppm may reduce the consumption of TBHQ as a natural preservative.
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