Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano
Yükleniyor...
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
FOOD NUTRITION PRESS INC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Effect of methanolic extracts of sage (Salvia fruticosa L.), rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) on butter stability were investigated. All extracts were individually added to butter at 0.02 or 0.05%. For comparison, 0.02% butylated hydroxyanisole (BHA) and control group were also prepared and tested. The samples were stored at 25 or 5C. The peroxide value, free fatty acids and thiobarbituric acid value were determined at regular intervals for all samples. Spice extracts and their combinations exhibited a better effect than that of BHA in stabilizing butter against oxidation. The most effective extract was that of sage. The extracts significantly stabilized butter (P<0.05). Butter samples stored at SC were more stable (P<0.05) than those kept at 25C.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Lipids
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
8
Sayı
1
Künye
Ayar, A., Özcan, M., Akgül, A., Akın, N., (2001). Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano. Journal of Food Lipids, 8(1), 15-25.
DOI: 10.1111/j.1745-4522.2001.tb00180.x
