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application of honey to reduce oxidation in soybean oil
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نویسنده
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ardehali p. ,asadi f. ,jebelli javan a. ,jahantigh m. ,aminzare m.
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منبع
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journal of food quality and hazards control - 2017 - دوره : 4 - شماره : 3 - صفحه:79 -84
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چکیده
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Background: the oxidation of unsaturated lipids by free radicals is one of the main causes of food deterioration. the major purpose of the present study was to determine effectiveness of application of honey in order to reduce oxidation in soybean oil. methods: six groups were designed, including control (soybean oil emulsion without preservative), positive control (butylated hydroxyl toluene 200 ppm), and soybean oil treatment groups (containing 1, 2.5, 5, and 7.5% honey). each group was sampled in order to measure peroxide value, thiobarbituric acid-reactive substances and total antioxi-dant capacity parameters during 5 intervals (0, 1, 3, 5, and 7 days). data were analyzed by anova using spss statistical software. results: total phenolic content and radical scavenging activity (ic50 in mg/ml) were estimated to be 74.8±0.3 mg gallic acid equivalents/100 g and 23.4±0.2 mg/ml, respec-tively. totally, the soybean oil samples treated by 2.5 and 5% honey showed higher (p<0.05) antioxidant capacity than control and other treatment groups. conclusion: the present study demonstrated considerable antioxidant potency of honey in oil emulsion. owing to economical reasons, it is recommended that 2.5% honey could be applied as an alternative for synthetic antioxidants in oil-rich foods.
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کلیدواژه
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honey ,antioxidants ,soybean oil ,food preservation
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آدرس
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university of tehran, faculty of veterinary medicine, ایران, university of tehran, faculty of veterinary medicine, department of biochemistry, ایران, semnan university, faculty of veterinary medicine, department of food hygiene, ایران. zanjan university of medical sciences, school of public health, department of food safety and hygiene, ایران, zabol university, faculty of veterinary medicine, department of clinical sciences, ایران, zanjan university of medical sciences, school of public health, department of food safety and hygiene, ایران
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Authors
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