نوع مقاله : مقاله پژوهشی
نویسنده
عضو هیات علمی مرکز تحقیقات کشاورزی خراسان رضوی- صنایع غذایی
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسنده [English]
The ethanolic extracts of saffron petals (100, 500 and 1000 ppm) were added to soybean oil and water-in-soybean oil emulsion. The oil samples along with control- (without any antioxidant) and control+ ( 100 ppm of BHT) were kept at 25 and 50 C for 10 days, The peroxide value was measured every day. The oxidative stability was evaluated by Rancimat, at 120 C. The 1000 ppm extract was able to slow down the oxidation process like a synthetic antioxidant. Saffron petals ethanolic extract ,1000 ppm, had the highest induction period (13.4 hours) without a significant difference with BHT. Soybean oil containing saffron petal extract at a concentration of 1000 ppm at 25 and 50 C(with 13.5 and 39.58 milliequivalent grams o2/ kg oil, respectively) showed the lowest peroxide value. The interaction effect of concentration and oil system showed that the highest amount of peroxide was in the treatment of 100 ppm concentration of the emulsion system and the lowest amount of peroxide was related to the concentration of 1000 ppm of the oil system. The interaction effect of all treatments showed that the oil system had a significant effect on the amount of peroxide number, so that the peroxide number in the emulsion system was more than that of soybean oil, and the negative control treatment (and 100 ppm extract (with 20.89 and 19.74 milliequivalent oxygen per kilogram of oil, respectively) in the emulsion system and a temperature of 50 degrees Celsius had the highest peroxide number.
کلیدواژهها [English]
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