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首页> 外文期刊>Annals of Agricultural Science >Oxidative stability of ghee as affected by natural antioxidants extracted from food processing wastes
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Oxidative stability of ghee as affected by natural antioxidants extracted from food processing wastes

机译：从食品加工废料中提取的天然抗氧化剂影响酥油的氧化稳定性

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In this research, bioactive compounds found in peanut skins (PS), pomegranate peels (PP) and olive pomace (OP) were extracted using ethanol (80%), ethyl acetate and n-hexane. Eth-anol extract showed slightly better antioxidant characteristics comparedwith ethyl acetate and hex-ane extracts. Extracts showed varying degrees of antioxidant potential in different test systems in a dose-dependent manner, whereas, antioxidant capacity of extracts was found to be in parallel with their higher phenolic contents. Total phenolic compounds (as gallic acid equivalent) ranged between 0.89 and 16.6, 1.83 and 261, and 1.56 and 124 mg gallic acid/g extract for OP, PS and PP, respectively. Ethanol extracts of different by-products were added to ghee at concentrations of 200, 400 and 600 ppm, respectively. BHA was also added to ghee at a concentration of 200 ppm for comparison. All samples were incubated at 63 °C for 21 days. Ethanol extracts of PS, OP and PP gave good antioxidant activity during accelerated oxidative incubation of ghee. The results revealed that ethanolic extracts under study, at a concentration of 200 ppm, could be used to retard fat auto-oxidation.
机译：在这项研究中，使用乙醇（80％），乙酸乙酯和正己烷提取了花生皮（PS），石榴皮（PP）和橄榄果渣（OP）中发现的生物活性化合物。与乙酸乙酯和己烷萃取液相比，乙醇萃取液显示出更好的抗氧化特性。提取物在不同的测试系统中表现出不同程度的抗氧化剂潜力，呈剂量依赖关系，而提取物的抗氧化能力与其较高的酚含量平行。总的酚类化合物（以没食子酸当量计）在OP，PS和PP中分别为0.89和16.6、1.83和261，以及1.56和124 mg没食子酸/克提取物。将不同副产物的乙醇提取物分别以200、400和600 ppm的浓度添加到酥油中。 BHA还以200 ppm的浓度添加到酥油中进行比较。将所有样品在63℃下温育21天。 PS，OP和PP的乙醇提取物在酥油的加速氧化孵育过程中具有良好的抗氧化活性。结果表明，所研究的乙醇提取物浓度为200 ppm，可用于延迟脂肪的自氧化。

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