Asha A, Manjunatha M, Rekha R M, Surendranath B, Heartwin P, Rao J, Magdaline E, Sinha Chitranayak
Southern Regional Station, ICAR-National Dairy Research Institute, Bangalore, 560030 India.
J Food Sci Technol. 2015 Dec;52(12):8220-7. doi: 10.1007/s13197-015-1911-3. Epub 2015 Jun 21.
Antioxidant activities of butylatedhydroxyanisole (BHA) and orange peel powder extract in ghee stored at different storage temperatures (T1:6 ± 2 °C; T2: 32 ± 2 °C; T3:60 ± 2 °C) were evaluated during storage period of 21 days. Peroxide value (PV), thiobarbituric acid (TBA), radical scavenging activity (RSA) and free fatty acids (FFA) of ghee samples were analyzed during the study. PV, TBA and FFA of ghee samples increased significantly while radical scavenging activity (RSA) of ghee samples decreased significantly at accelerated temperature (T3) as compared to the temperatures at T1 and T2. Effect of storage temperature on development of peroxides and TBA of ghee samples was significantly higher than the effect of treatment and storage period while treatment had more significant effect on the change in FFA and RSA as compared to storage temperature and storage period. Ghee incorporated with orange peel extract (OPE) showed stronger activity in quenching DPPH radicals and least development of PV, TBA and FFA than ghee incorporated with BHA and control. The study revealed that orange peel could be a good natural source of antioxidants which can be used in fat rich food products like ghee to retard oxidative deterioration.
在21天的储存期内，评估了丁基羟基茴香醚（BHA）和橙皮粉提取物在不同储存温度（T1：6±2°C；T2：32±2°C；T3：60±2°C）下储存的酥油中的抗氧化活性。在研究过程中，分析了酥油样品的过氧化值（PV）、硫代巴比妥酸（TBA）、自由基清除活性（RSA）和游离脂肪酸（FFA）。与T1和T2温度相比，在加速温度（T3）下，酥油样品的PV、TBA和FFA显著增加，而酥油样品的自由基清除活性（RSA）显著降低。储存温度对酥油样品中过氧化物和TBA生成的影响显著高于处理和储存期的影响，而与储存温度和储存期相比，处理对FFA和RSA变化的影响更显著。与添加BHA和对照的酥油相比，添加橙皮提取物（OPE）的酥油在淬灭DPPH自由基方面表现出更强的活性，并且PV、TBA和FFA的生成最少。该研究表明，橙皮可能是一种良好的天然抗氧化剂来源，可用于酥油等富含脂肪的食品中，以延缓氧化变质。
