Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage

被引：33
|
作者：
Abdelazim, Adel A. [1 ]
Mahmoud, Awad [1 ]
Ramadan-Hassanien, Mohamed Fawzy [2 ]
机构：
[1] Fayoum Univ, Fac Agr, Al Fayyum, Egypt
[2] Zagazig Univ, Fac Agr, Dept Agr Biochem, Zagazig 44519, Egypt
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2013年 / 50卷 / 05期
关键词：
Sesame; Vegetable oils; Accelerated storage; Antioxidant activity; Oxidative stability; ANTIOXIDANT ACTIVITY; CHEMISTRY; PHENOLS; LIPIDS;
D O I：
10.1007/s13197-011-0419-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In vitro antioxidant activities and protective effects of sesame cake extract in stabilising sunflower and soybean oils were tested. Total phenolic, flavonoid and flavonol contents in the extract of sesame cake were 1.94 +/- 0.02 (mg gallic acid equivalent (GAE) g(-1) dry weight (DW)), 0.88 +/- 0.02 (mg quercetin equivalent (QE) g(-1) DW), and 0.40 +/- 0.02 (mg QE g(-1) DW), respectively. Protective effects of sesame cake extract in stabilizing sunflower and soybean oils were tested, compared to synthetic antioxidants, by measuring their peroxide values (PV), conjugated dienes (CD), conjugated trienes (CT), and p-anisidine value during accelerated storage. Results indicated that sesame cake extract exhibited stronger antioxidant activity than BHT and BHA. However, its antioxidant activity was less than that of TBHQ.
引用
收藏
页码：868 / 878
页数：11
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