Butter Stability as Affected by Extracts of Sage, Rosemary and Oregano

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dc.contributor.authorAyar, Ahmet
dc.contributor.authorÖzcan, Musa
dc.contributor.authorAkgül, Attila
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T16:37:00Z
dc.date.available2020-03-26T16:37:00Z
dc.date.issued2001
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEffect 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.en_US
dc.identifier.citationAyar, 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
dc.identifier.doi10.1111/j.1745-4522.2001.tb00180.xen_US
dc.identifier.endpage25en_US
dc.identifier.issn1065-7258en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage15en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4522.2001.tb00180.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/17508
dc.identifier.volume8en_US
dc.identifier.wosWOS:000169445200002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAyar, Ahmet
dc.institutionauthorÖzcan, Musa
dc.institutionauthorAkgül, Attila
dc.institutionauthorAkın, Nihat
dc.language.isoenen_US
dc.publisherFOOD NUTRITION PRESS INCen_US
dc.relation.ispartofJournal of Food Lipidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleButter Stability as Affected by Extracts of Sage, Rosemary and Oreganoen_US
dc.typeArticleen_US

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