Influence of Some Natural Antioxidant on the Quality of Sardine (Sardinella Aurita) Fish Stored at-18°C = تأثير بعض مضادات الأكسدة الطبيعية على جودة السردين المجمد على - 18 درجة مئوية

Spoilage of coconut oil is indicated by rancidity caused by the oxidation and hydrolysis reactions. One of the efforts that can be carried out to inhibit the rancidity is by adding a natural antioxidant, such as carrot (Daucus carrota L) powder, into the coconut oil. This research aimed to find out the effect of the addition of carrot powder into the coconut oil on some parameters namely iodine number, peroxide number, FFA level, acid value and water content. The coconut oil was prepared by heating technique followed by the addition of carrot powder in the ratio of coconut oil:carrot of 100:1, 100:2, 100:3, 100:4, 100:5, and coconut oil:BHT (Butyl Hydroxy Toluene) of 100:1 as the positive control. The results were then compared to the Indonesian National Standard of SNI 01-2902-1992. It was found that the coconut oil added with carrot powder in the ratio of 100:4 showed the best quality with iodine number of 8.4092 ± 0.5761g iodine/100g, peroxide number of 3.2363 ± 1.9168mg O2/100g, Free Fatty Acid level (FFA) of 0.1676 ± 0.0037 %, acid value of 0.4656 ± 0.0119mg KOH/g and water content of 0.1038 ± 0.0068 %. The characterization using FTIR (Fourier-transform infrared spectroscopy) of such quality of coconut oil indicated some functional groups of OH, CH, CH3, C=O, CºC aliphatic and C=C aliphatic were contained.

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Evaluation of Some Natural Antioxidant Sources in Broiler Diets: 2-Effect on Chemical and Microbiological Quality of Chilled and Frozen Broiler Meat

International Journal of Poultry Science ◽

10.3923/ijps.2013.572.581 ◽

2013 ◽

Vol 12 (10) ◽

pp. 572-581 ◽

Cited By ~ 3

Author(s):

N.A. Selim ◽

Sh.A. Nada ◽

A.F. Abdel-Sala ◽

S.F. Youssef

Keyword(s):

Microbiological Quality ◽

Natural Antioxidant ◽

Broiler Meat

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Frying composition based on ostrich fat and a natural antioxidant additive

E3S Web of Conferences ◽

10.1051/e3sconf/202128505016 ◽

2021 ◽

Vol 285 ◽

pp. 05016

Author(s):

Mariya V. Gorbacheva ◽

Vasilij E. Tarasov ◽

Svetlana A. Kalmanovich ◽

Konstantin V. Esepenok

Keyword(s):

Thermal Oxidation ◽

Solid Fraction ◽

Liquid Fraction ◽

Component Composition ◽

Natural Antioxidant ◽

Antioxidant Additive ◽

Oxidative Processes

The work is devoted to the influence of component composition on the quality of fat frying composition to improve the method of its production. Experimental versions of fat frying composition based on liquid and solid fractions of ostrich fat, as well as stabilizing additive CO2-extract of marjoram served as objects of research. The method of preparation of the fat frying composition included reception of a fat component by wet melting of raw ostrich fat, with the subsequent division of fat into liquid and solid fractions; mixing of the liquid fraction with a stabilizing additive and combination of the received mass with the solid fraction. Moreover, during storage of the frying composition, the liquid fraction is at the top, and before its use the fractions are mixed. It was shown that the introduction of CO2-extract of marjoram into the liquid fraction and increasing its concentration to 0.2 % reduces the degree of thermal oxidation of the product and slows down oxidative processes in the fat.

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Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets

Nutrition & Food Science ◽

10.1108/nfs-04-2014-0034 ◽

2015 ◽

Vol 45 (1) ◽

pp. 54-67 ◽

Cited By ~ 17

Author(s):

Z. F. Bhat ◽

Sunil Kumar ◽

Pavan Kumar

Keyword(s):

Lipid Oxidation ◽

Aloe Vera ◽

Natural Antioxidant ◽

Plate Count ◽

Chicken Nuggets ◽

Storage Quality ◽

Content Type ◽

Muscle Foods ◽

Sensory Parameters

Purpose – The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of Aloe vera on the storage quality of aerobically packaged chicken nuggets. Design/methodology/approach – The Aloe vera pulp was incorporated at various levels, namely, 0, 5, 10 and 15 per cent, replacing lean meat in the formulation. The products were analyzed for proximate composition, physicochemical and sensory parameters. Chicken nuggets incorporated with optimum level of Aloe vera (10 per cent) along with control nuggets (0 per cent Aloe vera) were aerobically packaged and assessed for lipid oxidation, physicochemical and microbiological characteristics under refrigerated (4°C) conditions. Findings – pH, crude protein, ether extract and ash content of the nuggets showed significant (p < 0.05) decreasing trend with increasing levels of Aloe vera; however, there was a significant (p < 0.05) increase in the moisture content, emulsion stability and cooking yield. Aloe vera-enriched nuggets showed significantly (p < 0.05) lower values than control nuggets for almost all the lipid oxidation and microbiological parameters, i.e. free fatty acid, thiobarbituric acid-reactive substances value, total plate count, psychrophillic count and yeast and mould count. No significant (p > 0.05) difference was observed in the sensory parameters of the Aloe vera-enriched nuggets and the control samples throughout the period of storage. Originality/value – The paper has demonstrated the use of Aloe vera as a potential natural antioxidant without any marginal decline in the sensorial characteristics and nutritive value of the muscle foods.

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EVALUATIONS OF SOME NATURAL ANTIOXIDANT SOURCES IN BROILER DIETS: 3-EFFECT OF DIFFERENT GINGER EXTRACT FORMS AND LEVELS ON BROILER PERFORMANCE, IMMUNE RESPONSE AND QUALITY OF CHILLED AND FROZEN MEAT.

Egyptian Poultry Science Journal ◽

10.21608/epsj.2016.33289 ◽

2016 ◽

Vol 36 (1) ◽

pp. 299-317 ◽

Cited By ~ 1

Author(s):

S. Y ◽

N. Selim ◽

A. Abd el salam ◽

SH. Nada

Keyword(s):

Immune Response ◽

Natural Antioxidant ◽

Ginger Extract ◽

Broiler Performance

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PEMANFAATAN EKSTRAK DAUN SAMBUNG NYAWA (Gynura Procumbens [Lour].Merr) SEBAGAI ANTIOKSIDAN PADA MINYAK KELAPA MENGGUNAKAN PELARUT METANOL

Jurnal Teknik Kimia USU ◽

10.32734/jtk.v6i2.1573 ◽

2017 ◽

Vol 6 (2) ◽

pp. 41-47

Author(s):

Mersi Suriani Sinaga ◽

Putri Defriska Siagian ◽

Rika Ariska

Keyword(s):

Traditional Medicine ◽

Coconut Oil ◽

Acid Number ◽

Raw Material ◽

Natural Antioxidant ◽

Peroxide Number ◽

Solvent Ratio ◽

Total Flavonoids ◽

Extraction Temperature

Sambung Nyawa leaves (Gynura Procumbens [Lour].Merr) have been used as a traditional medicine. Sambung Nyawa leaves contain flavonoid compounds, its functional as a natural antioxidant. The aim of this study was to analyze the effect of Sambung Nyawa leaves extract addition as an antioxidant and ability to preserve the quality of coconut oil. Firstly, flavonoids were extracted from Sambung Nyawa leaves with combination of raw material to solvent ratio (w/v) and extraction temperature. The extracts which gave the highest total flavonoids contents were mixed into the coconut oil for 3 days, 6 days, 9 days, 12 days, and 15 days. Total flavonoids contents of Sambung Nyawa leaves extracts were analyzed by UV-Vis spectrophotometry. The analyses for coconut oil were the value of acid, iod, and peroxide number. The results showed that the highest total flavonoids contents of 1,32 % be obtained with raw material to solvent ratio of 1:10 (w/v) and extraction temperature of 55 oC. The lowest acid number of 0.45%, the highest iod number of 7.90 gr I2/100 gr, and the lowest peroxide number of 4.40 mg O2/100 gr be obtained with stored time of 3 days for coconut oil which mixed with the Sambung Nyawa leaves extracts.

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