|
|
|
|
Determination of Antioxidative Effect of Achillea Millefolium Essential Oil on Mayonnaise Stability By Rancimat Method
|
|
|
|
|
|
|
|
نویسنده
|
Ahmadi-Dastgerdi Asiye ,Ezzatpanah Hamid ,Asgary Sedighe ,Dokhani Shahram ,Rahimi Ebrahim
|
|
منبع
|
Herbal Medicines Journal - 2017 - دوره : 2 - شماره : 2 - صفحه:66 -70
|
|
|
|
|
چکیده
|
Background and aim: lipid oxidation is the main chemical process affecting mayonnaise deterioration. materials and methods: in this research, the effect of different concentrations of achillea millefolium essential oil in concentrations of 7.20, 5.85, and 3.83 mg/ml on the oxidative stability of mayonnaise was studied by rancimat technique. results: the induction time of the mayonnaise containing essential oil with concentration of 7.20 mg/ml was longer than that of mayonnaise with chemical antioxidant tbhq in concentration of 0.12 mg/ml as positive control, while the control sample had a lower protective factor (p<0.05). conclusion: this study suggests that the essential oil of achillea millefolium could be used as natural antioxidant in mayonnaise, as a substitute to chemical antioxidant.
|
|
کلیدواژه
|
Achillea Millefolium ,Essential Oil ,Mayonnaise ,Rancimat
|
|
آدرس
|
Islamic Azad University, Science And Research Branch, Department Of Food Science And Technology, ایران, Islamic Azad University, Science And Research Branch, Department Of Food Science And Technology, ایران, Isfahan University Of Medical Sciences, Pharmacognosy Isfahan Cardiovascular Research Center, Cardiovascular Research Institute, ایران, Isfahan University Of Technology, Department Of Food Science And Technology, ایران, Islamic Azad University, Shahrekord Branch, Department Of Food Hygiene, ایران
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Authors
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|