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Effects of Some Natural Antioxidants Mixtures on Margarine Stability
BibTeX
@MISC{Azizkhani_effectsof,
author = {Maryam Azizkhani and Parvin Z},
title = {Effects of Some Natural Antioxidants Mixtures on Margarine Stability},
year = {}
}
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Abstract
Abstract—Application of synthetic antioxidants such as tertbutylhydroquinon (TBHQ), in spite of their efficiency, is questioned because of their possible carcinogenic effect. The purpose of this study was application of mixtures of natural antioxidants that provide the best oxidative stability for margarine. Antioxidant treatments included 10 various mixtures (F1- F10) containing 100-500ppm tocopherol mixture (Toc), 100-200ppm ascorbyl palmitate (AP), 100-200ppm rosemary extract (Ros) and 1000ppm lecithin(Lec) along with a control or F 0 (with no antioxidant) and F 11 with 120ppm TBHQ. The effect of antioxidant mixtures on the stability of margarine samples during oven test (60°C), rancimat test at 110°C and storage at 4°C was evaluated. Final ranking of natural antioxidant mixtures was as follows: F 2,F 10>F 5,F 9>F 8>F 1,F 3,F 4>F 6, F 7. Considering the results of this research and ranking criteria,
Keyphrases
natural antioxidant mixture margarine stability various mixture f1 f10 antioxidant mixture natural antioxidant 100-500ppm tocopherol mixture oxidative stability 100-200ppm rosemary extract 100-200ppm ascorbyl palmitate oven test antioxidant treatment final ranking rancimat test synthetic antioxidant margarine sample possible carcinogenic effect abstract application
