Antioxidant activity of rosemary extract and its synergistic activity with phospholipids in oil and fat
Publish place: 7th International Congress on Agricultural and Environmental Development with emphasis on the United Nations Development Program
Publish Year: 1401
نوع سند: مقاله کنفرانسی
زبان: English
View: 176
This Paper With 7 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
TICNF07_054
تاریخ نمایه سازی: 17 مرداد 1401
Abstract:
The aim of this study was to evaluate the effectiveness of rosemary extract and the synergistic effect of phospholipids. In the first part of this study, rosemary extract was extracted with an alcoholic solvent. And its antioxidant activity was evaluated by rancimet method and compared with phospholipids. For this purpose, rosemary extract in three concentrations (۰.۰۲%, ۰.۰۵% and ۰.۱%) and phospholipids in two concentrations (۰.۱% and ۰.۳%) and a combination of these two substances to tallow to investigate the characteristics Synergistic was added and was tested for ۱۵ days. The results of this study showed that the use of a combination of rosemary extract with phospholipids to improve the oxidative stability of Tallow will lead to the consumption of products with desirable properties and acceptable to consumers.
Keywords:
Authors
Kimia Jafari
Graduate of Master of Food Science and Engineering, Islamic Azad University, Science and Research Branch
Masoud Honarvar
Associate Professor, Faculty of Food Science and Engineering, Islamic Azad University, Science and Research Branch
Mehrdad Ghavami
Professor, Faculty of Food Science and Engineering, Islamic Azad University, Science and Research Branch