阿贾瓦枣种子对黄油氧化稳定性的影响
Ayah W Mansour1, Heba A Sindi1
1Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdul Aziz University, Jeddah, Saudi Arabia.
Heliyon
|February 5, 2024
概括
阿贾瓦枣种子粉有效地对抗黄油中的脂质氧化,增强其氧化稳定性并延长保质期. 这种天然抗氧化剂为富含黄油的产品提供了比合成选择更安全的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 自然产品化学 自然产品化学
背景情况:
- 黄油的高脂肪酸含量使其易受脂质氧化,影响产品质量.
- 合成抗氧化剂引发了安全问题,推动了对天然替代品的研究.
- 阿贾瓦日种子因其潜在的抗氧化特性而受到探索.
研究的目的:
- 评估阿贾瓦枣种粉和提取物作为天然抗氧化剂在减缓黄油中脂质氧化中的有效性.
- 评估日种子添加剂在储存期间对黄油氧化稳定的影响.
主要方法:
- 黄油样本补充了Ajwa枣粉或提取物,度为0.5%和1%.
- 对照样本由100%的黄油组成.
- 样品在60°C保存21天,每7天进行一次分析.
- 测量的主要氧化稳定性参数包括激素清除活性,过氧化物值,酸值和硫巴比特酸 (TBA) 值.
主要成果:
- 在储存时间和氧化稳定性参数之间观察到显著的相关性.
- 含有枣粉的黄油在21天后,与枣提取物相比,表现出更高的激素清除活性.
- 枣粉显著降低了黄油中的过氧化物,酸和TBA值,表明脂质氧化减少.
结论:
- 阿贾瓦枣种子粉提高了黄油的氧化稳定性.
- 将枣粉添加到富含黄油的食物中可以改善它们的保质期和整体稳定性.
- 枣粉为食品工业提供了一种可行的天然抗氧化剂解决方案.
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