Commenced in January 2007
Paper Count: 31097
Effects of Some Natural Antioxidants Mixtures on Margarine Stability
Abstract:Application of synthetic antioxidants such as tertbutylhydroquinon (TBHQ), in spite of their efficiency, is questioned because of their possible carcinogenic effect. The purpose of this study was application of mixtures of natural antioxidants that provide the best oxidative stability for margarine. Antioxidant treatments included 10 various mixtures (F1- F10) containing 100-500ppm tocopherol mixture (Toc), 100-200ppm ascorbyl palmitate (AP), 100- 200ppm rosemary extract (Ros) and 1000ppm lecithin(Lec) along with a control or F0 (with no antioxidant) and F11 with 120ppm TBHQ. The effect of antioxidant mixtures on the stability of margarine samples during oven test (60°C), rancimat test at 110°C and storage at 4°C was evaluated. Final ranking of natural antioxidant mixtures was as follows: F2,F10>F5,F9>F8>F1,F3,F4>F6, F7. Considering the results of this research and ranking criteria, F2(200ppmAp + 200ppmRos) and F10(200ppmRos + 200ppmToc +1000ppmLec) were recommended as substitutes for TBHQ to maintain the quality and increase the shelf-life of margarine.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1058673Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2821
 R. D. O' Brien, Fats and oils: Formulation and processing for application. 2nd ed., London & New York: CRC Press, 2004, pp. 235- 474W.-K. Chen, Linear Networks and Systems (Book style). Belmont, CA: Wadsworth, 1993, pp. 123-135.
 N. A .M. Eskin, , and D. S. Robinson, Food shelflife stability. London: CRC Press, 2001, pp.178-182.B. Smith, "An approach to graphs of linear forms (Unpublished work style)," unpublished.
 J. Pokorny, N. V. Yanishlieva, and M.H. Gordon, Antioxidants in food, Boca Raton: CRC press, 2001, pp. 324-344,360.
 Y. H. Chu, and H. F. Hsu, "Effects of antioxidants on peanut oil stability," Food Chemistry J., vol. 66, pp. 29-34, 1999.
 R. J. Hamilton, C. Kula, G. P. McNeill, F. B. Padley, and J. H. Pierce, "Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil, " AOCS J. , vol. 75, no. 7, pp. 813-823,1998.
 A. R. Hras, M. Hadolin, Z. Knez, and D. Bauman, "Comparison of antioxidative and synergistic effects of rosemary extract with alfatocopherol, ascorbyl palmitate, and citric acid in sunflower oil," Food Chemistry J., vol. 71, pp. 229-233, 2000.
 E. N. Frankel, S. W. Huang, J. Kanner, and B. German, "Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs. emulsions," Agriculture & Food Chemistry J., vol. 42, no. 5, pp.1054-1059, 1994.
 P. Zandi, and L. Ahmadi, "Antioxidant effect of plant extracts of Labiatae family," Food Science & Technology J. , vol. 37, no. 4, pp. 436- 439,2000.
 T. Koga, and J. Terao, "Phospholipids increase radical-scavenging activity of vitamin E in a bulk model system, " Agriculture & Food Chemistry J. , vol. 43, no. 6, pp. 1450-1454, 1995.
 H. Saito, and K. Ishihara, "Antioxidant activity and active sites of phospholipids as antioxidants," AOCS J., vol. 74, no. 12 , pp. 1531- 1536,1997.
 N. M. Bandarra, R. M. Campos, I. Batista, M. L. Nunes, and J. M. Empi, "Antioxidant synergy of ╬▒-tocopherol and phospholipids," AOCS J., vol. 76, no.8, pp.905-913, 1999.
 Official methods and recommended practices of the American Oil Chemists' Society Method Cd8-53, Cd 18-90, Cd 3d-63, Cd 1d-92, Cd 12d-92.(5th ed.). Champaign: American Oil Chemists' Society.1997.
 K. D. Economou, V. Oreopoulou, and C. D. Thomopoulos, "Antioxidant activity of some plant extracts of the family Labiatae, AOCS J., vol. 68, no. 2, pp.109-113, 1991.
 Animal and vegetable fats and oils-Preparation of methyl esters of fatty acids, ISO 5509, 2002.
 Animal and vegetable fats and oils- Analysis by gas chromatography of methyl esters of fatty acids, ISO 5508, 2002.
 N. V. Yanishlieva, and E. M. Marinova, "Antioxidant effectiveness of some natural antioxidants in sunflower oil, " Zeitschrift fur Lebensmittel- Untersuchung und Forschung, vol. 203, pp. 220-223,1996.
 Standard for margarine, Institute of Standard & Industrial Research of Iran, no. 143, 2nd. ed., 1999.
 Codex Alimentarius Commission, Codex Standard for margarine, Codex stan32, Second Edition, 2001.
 A. Judde, P. Villeneuve, A. R. Castera, and A. L. Guillou, "Antioxidant effects of soy lecithins on vegetable oil oxidative stability and their synergism with tocopherols," AOCS J. , vol.80, no.12, pp.1209-1215, 2003.