Effect of Propolis Extracts on Butter Stability
Yükleniyor...
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Food Nutrition Press Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The antioxidant effects of extracts of propolis were tested in butter stored at 5 and 25C Propolis samples were collected from bee hives. While oxidation rancidity of butter was evaluated by determining peroxide and thiobarbutiric acid (TBA) values, hydrolytic rancidity was determined by measuting free fatty acids (FFA) values. Both concentrations (0.02% and 0.05%) of propolis extracts tested exhibited antioxidant effect compared with controls during experiment at 5 and 25C Butylated hydroxyanisole (BHA) showed similar effects. Both concentrations of propolis extract at 5C were effective in retarding oxidation when compared with the control. A level of 0.05% of propolis extract allowed the TBA values during experiment to increase (P<0.01). The TBA values of 0.05% propolis added-butters were similar with that of 0.02% BIIA added butter. Propolis extracts at 25C significantly inhibited hydrolytic rancidity. While propolis extracts had effects on peroxide and FFA value of butter, propolis may be considered as a new source of natural antioxidants of moderate efficiency.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Quality
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
26
Sayı
Künye
Özcan, M., Ayar, A., (2003). Effect of Propolis Extracts on Butter Stability. Journal of Food Quality, (26), 65-73. Doi: 10.1111/j.1745-4557.2003.tb00227.x
