期刊
FOOD CHEMISTRY
卷 285, 期 -, 页码 46-52出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.01.028
关键词
Mayonnaise; Natural antioxidant; Ferulago extract; Rosemary essential oil; Tocopherol
资金
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences
The purpose of this study was to investigate the effects of tocopherol, rosemary essential oil and ferulago on oxidative stability of mayonnaise during storage. Their efficacy was also compared with tertiary butylhydroquinone (TBHQ) and the control group. During the primary oxidation stage, tocopherol was more efficient than TBHQ, while in the secondary oxidation stage it was the same as other antioxidants. At end of storage, samples with added rosemary essential oil and ferulago extract showed peroxide value (2.29 and 2.80 meq O-2/kg oil), anisidine value (11.83 and 12.23), hexanal and heptanal concentration (510.2, 589.9 and 76.6, 75.2 ng/g), respectively, which were meaningfully less than those of the control sample (10.44 meq O-2/kg, 18.32, 1339.8 ng/g, and 225.5 ng/g, respectively). Based on the overall results, tocopherol and rosemary essential oil can be recommended as replacement for TBHQ. However, further evaluation needs to be performed on the organoleptic properties of Ferulago extract.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据