Use of plant extracts in summer and winter season butter oxidative stability improvement
Edible fats and fat containing products undergo oxidation, both during production and storage, causing a sequence of unfavorable changes. Enrichment of lipids with plant polyphenols can profitably influence their oxidative stability, additional introduction to human body can also decrease the degenerative diseases morbidity. Two seasons butter quality were analysed: winter and summer season. Oxidative stability of butter was conducted on Rancimat and Oxidograph test conditions (110℃). To evaluate antioxidant activity of different plant extracts lipid samples were enriched with green tea and rosemary extracts, α-tocopherol and BHT at concentration of 0.02％, counted over lipid content. It was found that pure winter butter was more stable than pure butter from summer season in Rancimat test conditions (p＜0.05). No statistical differences between samples in Oxidograph test were found. Summer season butter oxidative stability was highest in sample with addition of green tea extract: 71.22h for Rancimat and 81.23h for Oxidograph test. Best antioxidative activity in winter butter showed green tea extract, where induction period was 66.5 h for Rancimat and 64.0 h for Oxidograph test. Also rosemary extract and tocopherol showed strong antioxidative activity, weaker however than green tea extract. BHT, strong synthetic antioxidant showed much lower activity. Study indicated strong antioxidant activity of examined plant extracts in lipid systems.
tea leaves Camellia sinensis tea extracts polyphenols butter Rancimat Oxidograph lipid stability
Anna Gramza-Michalowska Jozef.Korczak Julita Regula
Department of Food Technology and Human Nutrition, The Agricultural University of Pozna(n), Poland Department of Human Nutrition and Hygiene, The Agricultural University of Pozna(n), Poland
国际会议
国际营养科学联盟第八届临床营养学大会暨第五届亚太临床营养学会大会
杭州
英文
85-88
2006-10-01（万方平台首次上网日期，不代表论文的发表时间）