Influence of some natural antioxidants on samna stability
Atwaa, El-Sayed H.
Influence of some natural antioxidants on samna stability [electronic resource]. تأثير بعض مضادات الأكسدة الطبيعية على ثبات السمن. - p.525-533.
Includes references.
This study was carried out to determine the antioxidant activity of olive leaves extract (OLE) and mango leaves extract (MLE). Also to evaluate the effect of these natural additives on the oxidative stability of Samna. These additives were used in Samna manufacture at different concentrations (200, 400 and 600 ppm for both OLE and MLE), compared with Samna-fortified with 200 ppm ofButylated Hydroxyl Anisole (BHA) and control Samna (without additives). All treatments were incubated at 63°C for 21 days and analyzed when fresh and after 3, 6, 9, 12, 15, 18 and 21 days of storage for oxidative stability tests (peroxide value, acid value and TBA test). Results showed that OLE and MLE contained high content of phenolic compounds. OLE had the highest content of phenolic compounds OLE gave the highest antioxidant activity, followed by MLE. The Samna containing 400 ppm of OLE or MLE, had the highest oxidative stability (lowest in the peroxide value, acid value or TBA test) than the other treatments. Generally, Samna samples containing natural antioxidants (OLE or MLE) showed lower figures regarding in peroxide value, acid or TBA test compared with Samnha containing BHA and control Samna during incubation period. From these results it could be concluded that using OLE at the ratio of 400 ppm in manufacture of Samna as natural antioxidants could be more suitable to improve its oxidative stability during storage.
Summary in Arabic.
Butter mold industry
Antioxidants--Physiological effect.
Influence of some natural antioxidants on samna stability [electronic resource]. تأثير بعض مضادات الأكسدة الطبيعية على ثبات السمن. - p.525-533.
Includes references.
This study was carried out to determine the antioxidant activity of olive leaves extract (OLE) and mango leaves extract (MLE). Also to evaluate the effect of these natural additives on the oxidative stability of Samna. These additives were used in Samna manufacture at different concentrations (200, 400 and 600 ppm for both OLE and MLE), compared with Samna-fortified with 200 ppm ofButylated Hydroxyl Anisole (BHA) and control Samna (without additives). All treatments were incubated at 63°C for 21 days and analyzed when fresh and after 3, 6, 9, 12, 15, 18 and 21 days of storage for oxidative stability tests (peroxide value, acid value and TBA test). Results showed that OLE and MLE contained high content of phenolic compounds. OLE had the highest content of phenolic compounds OLE gave the highest antioxidant activity, followed by MLE. The Samna containing 400 ppm of OLE or MLE, had the highest oxidative stability (lowest in the peroxide value, acid value or TBA test) than the other treatments. Generally, Samna samples containing natural antioxidants (OLE or MLE) showed lower figures regarding in peroxide value, acid or TBA test compared with Samnha containing BHA and control Samna during incubation period. From these results it could be concluded that using OLE at the ratio of 400 ppm in manufacture of Samna as natural antioxidants could be more suitable to improve its oxidative stability during storage.
Summary in Arabic.
Butter mold industry
Antioxidants--Physiological effect.