CHEMICAL STABILIZATION OF FATS RICH IN LONG CHAIN POLYUNSATURATED FATTY ACIDS BY ANTIOXIDANTS ADDITION
DOI:
https://doi.org/10.24193/subbchem.2019.1.14Keywords:
chemical stabilization, β-caroten, ascorbic acid, peroxide index, fatty acid profileAbstract
The research was conducted in order to evaluate the effect of natural (β-carotene and ascorbic acid) antioxidants on the oxidative stability of alimentary chicken fat in order to improve its safety and extend the shelf life. Peroxide value was significantly influenced by storage time (p < 0.001) in chicken fat and 0.01% additivated fat. In control, the highest level of peroxide value was found, followed by 0.01% and 0.05% additivated fat. Regardless of the type of fat, the highest peroxide index level was found at 180 days of storage. Saturated fatty acids content increased, but monounsaturated and polyunsaturated fatty acids content decreased during refrigerated storage. Storage time showed to be most correlated with monounsaturated fatty acids for control (r = 0.93), followed by 0.01% additivated fat (r = 0.87) and 0.05% additivated fat (r = 0.76). The development of rancidity in chicken fat was significantly (p < 0.01) reduced by the addition of β-carotene and ascorbic acid in concentration of 0.05%.
References
C.A. Costa, A.S. Carlos, G.P. Gonzalez, R.P. Reis, European Journal of Nutrition, 2012, 51, 191.
F. Shahidi, in: Natural Antioxidants. Chemistry, Health Effects, and Applications. Ed. AOCS Press, Champaign, Illinois (USA), 1997, 11.
E.N. Frankel, Food Chemistry, 1996, 57, 51.
R.A. Riemersma, European Journal of Lipid Science and Technology, 2002, 104, 419.
B. Sultana, F. Anwar, R. Przybylski, Food Chemistry, 2007, 104, 997.
R. Kim, F. Labella, Journal of Lipid Research, 2010, 28, 1110.
E.N. Frankel, Progress in Lipid Research, 1998, 19, 24.
N.V. Yanishlieva, K. Aitzetmüller, V.G. Raneva, Fett/Lipid, 1998, 10, 444.
O. Roman, B. Heyd, B. Broyart, R. Castillo, M. N. Maillard, LWT - Food Science and Technology, 2013, 52, 49.
B. Roszkowska, M. Tanska, S. Czaplicki, I. Konopka, European Journal of Lipid Science and Technology, 2015, 117, 673.
E. Choe, D.B. Min, Comprehensive Reviews in Food Science and Food Safety, 2006, 5, 169.
S. Azadmard-Damirchi, F. Habibi-Nodeh, J. Hesari, M. Nemati, B.F. Achachloei, Food Chemistry, 2014, 121, 1211.
A. Kamal-Eldin, European Journal of Lipid Science and Technology, 2006, 58, 1051.
D.A. Pereira de Abreu, K.V. Rodriguez, J.M. Cruz Freire, Food Chemistry, 2006, 113, 1395.
K.H. Wagner, F. Wotruba, I. Elmadfa, European Journal of Lipid Science and Technology, 2011,103, 746.
S. Schmidt, J. Pokorny, Czech Journal of Food Science, 2015, 23, 93.
F. Caponio, A. Pasqualone, T. Gomes, European Food Research and Technology, 2014, 215, 114.
R.M. El-Abassy, P. Donfack, A. Materny, Food Research International, 2010, 43, 694.
N. Rodrigues, R. Malheiro, S. Casal, M.C. Manzanera, Food and Chemical Toxicology, 2012, 50, 2894.
S. Ozturk, S. Cakmakci, European Journal of Lipid Science and Technology, 2006, 108, 951.
P.C. Zuta, B.K. Simpson, X. Zhao, L. Leclerc, Food Chemistry, 2007, 100, 800.
J. Jankowski, Z. Zdunczyk, D. Mikulski, J. Pomianowski, P. Zdunczyk, European Journal of Lipid Science and Technology, 2012, 114, 1025.
F. Pop, L. Mihalescu, International Journal of Food Properties, 2017, 20, 1085.
F. Pop, Studia Universitatis Babes-Bolyai Chemia, 2018, 63, 43.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2019 Studia Universitatis Babeș-Bolyai Chemia
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
