Effect of date (Phoenix dactylifera L.) seed extract on stability of olive oil

被引：7
|
作者：
Ozcan, Mehmet Musa [1 ]
AL Juhaimi, Fahad [2 ]
机构：
[1] Selcuk Univ, Dept Food Engn, Fac Agr, TR-42079 Konya, Turkey
[2] King Saud Univ, Dept Food Sci & Nutr, Coll Food & Agr Sci, Riyadh, Saudi Arabia
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 02期
关键词：
Date seed extract; Oxidative stability; Olive oil; Fatty acids; Peroxide; ANTIOXIDANT ACTIVITY; PITS; TOXICOLOGY; STORAGE;
D O I：
10.1007/s13197-013-1071-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, the antioxidant effect of date (Phoenix dactylifera L., Arecaceae) seed extracts at different concentrations (0.5 %, 1.0 % and 1.5 %) on the oxidative stability of olive oil at 60 degrees C was determined. Butylated hydroxyanisole (BHA) was used as positive control in the experiment. All extracts exhibited antioxidant activity compared to BHA up to 21 days. When antioxidant effect of extract concentrations were compared with BHA, the effect of 0.5 % extract concentration was more remarkable for olive oil up to 21 days. After 14 days of assay, all of seed extracts was effective at 60 degrees C in comparison with control. On the other hand, an important increase was observed in both the peroxide and free fatty acidity values during the experiment period. It concluded that date seed extract could be used as a oxidative inhibitor agent in oil and oil products.
引用
收藏
页码：1218 / 1222
页数：5
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