The effect of some spices extracts on the oxidative stability of Yayik butter

Basit Öğe Kaydı
dc.contributor.authorSert, Durmuş
dc.contributor.authorArslan, Derya
dc.contributor.authorAyar, Ahmet
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:07:26Z
dc.date.available2020-03-26T19:07:26Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effects of ethyl acetate extracts of some spices on Yayik butter stability were investigated. All extracts were individually incorporated to butter at the levels of 0.2 and 0.5 %. For comparison, a positive control (0.01 % t-butyl-4-hydroxyanisole; BHA) and a non additive-negative control were also prepared and tested. The butter samples were stored at 5 and 25 degrees C for both 120 days. The antioxidant activities of clove, thyme, rosemary, ginger and sumac extracts were similar to the activity of BHA in butter. Free fatty acid values of butter samples fortified by ethyl acetate extracts of cumin, sumac, rosemary, clove, sage and thyme were significantly lower than the values of negative control sample; whereas these fortified samples showed similar values to that of positive control sample. The antioxidative effects of extracts were more evident when the samples were stored at 25 degrees C. Sumac extract showed significant positive effects on storage stability of butter regarding both lower peroxide and thiobarbituric acid values. Cinnamon and sumac extracts brought the most preferred aroma in butter samples stored at 5 and 25 degrees C.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK), TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.description.sponsorshipThis project was supported by The Scientific and Technological Research Council of Turkey (TUBITAK), Turkey.en_US
dc.identifier.doi10.2376/0003-925X-66-10en_US
dc.identifier.endpage17en_US
dc.identifier.issn0003-925Xen_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage10en_US
dc.identifier.urihttps://dx.doi.org/10.2376/0003-925X-66-10
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32634
dc.identifier.volume66en_US
dc.identifier.wosWOS:000364732800003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherM H SCHAPER GMBH CO KGen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectYayik butteren_US
dc.subjectSpice extracten_US
dc.subjectStorage stabilityen_US
dc.subjectOxidationen_US
dc.subjectLipolysisen_US
dc.titleThe effect of some spices extracts on the oxidative stability of Yayik butteren_US
dc.typeArticleen_US

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