Antioxidant Effects of Aromatic Plant Essential Oils on Oxidative Stability of Ghee
Publish place: Archives of Hygiene Sciences، Vol: 8، Issue: 4
Publish Year: 1398
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_AHS-8-4_002
تاریخ نمایه سازی: 3 اسفند 1399
Abstract:
Aim of the Study: The study was aimed to assess the antioxidant properties of four plants native EO in comparison with synthetic antioxidants during storage of ghee as a food model.
Materials and Methods: The essential oils (EOs) were prepared and analyzed to total phenol content, DPPH, reducing power assay and also their effect on the oxidative stability of ghee during the accelerated storage at 65 °C.
Results: The results showed, SO (70.06 ± 0.72 mg GAE⁄ g of EO) had the most phenolic compounds in comparison to other EOs, and also had more antioxidant activity but not as much as BHT (P<0.05). Sensory properties and overall acceptance of ghee containing 20 ppm of SO were more acceptable compared to other treatments. The oxidation stability of ghee was kept by all the EOs compared to the control during accelerated storage (P<0.05).
Conclusions: The data suggest the EOs as a suitable herbal source of anti-oxidants that can be used in ghee shelf life.
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Authors
Mohammadreza Pajohi-Alamoti
Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
Saeed Khaledian
Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
Behnaz Bazargani-Gilani
Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran
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