Antioxidant Effect of Red Pepper (<em>Capsicum frutescens</em>) Extract in Soybean Oil Under Accelerated Storage Test

The present work has as main objectives to optimize the extraction conditions of antioxidant phenolic compounds of the wine production of waste, prepared with Isabel and Bordô grapes (8:2) (Vitis labrusca) and evaluate soybean oil plus behavior of this extract through an accelerated storage test. The conditions that gave the extract with a higher content of total phenolics (TF) and the best antioxidant activity by the DPPH radical scavenging free method were dehydrating the residue at 80 °C and using 5.00 g of sample, 90 mL of ethanol/water 30% by magnetic stirring at room temperature for 4 hours (FT = 1222.68 ± 26.22 mg 100 g-1 AGE; IC50 = 876.78 ± 12.67 mg L-¹). This extract was added to soybean oil without antioxidants at concentrations of 1000 and 3000 ppm and the samples were subjected to an accelerated storage test at 65 °C for 17 days, compared to the synthetic antioxidant BHT (1000 ppm) and the antioxidant free oil as a negative control. The extracts were more effective than BHT in the oxidative stability of the oil in the first two days, delaying the formation of peroxides significantly. After 17 days, the BHT was able to inhibit by 51.2% the formation of peroxides in soybean oil, while the natural extract at a concentration of 3000 ppm inhibited by 27.0% and at concentration of 1000 ppm inhibited 24.0%, demonstrating the efficiency as natural antioxidant grape pomace extract.

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Estimation of the stability of dry horse serum cholinesterase by means of an accelerated storage test

Journal of Pharmacy and Pharmacology ◽

10.1111/j.2042-7158.1968.tb09617.x ◽

1968 ◽

Vol 20 (1) ◽

pp. 48-53 ◽

Cited By ~ 12

Author(s):

B. R. COLE ◽

L. LEADBEATER

Keyword(s):

Horse Serum ◽

Serum Cholinesterase ◽

Storage Test ◽

Accelerated Storage ◽

The Stability ◽

Accelerated Storage Test

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FACTORS AFFECTING THE STORAGE OF DEHYDRATED PORK

Canadian Journal of Research ◽

10.1139/cjr45f-002 ◽

1945 ◽

Vol 23f (1) ◽

pp. 9-21

Author(s):

Jesse A. Pearce

Keyword(s):

Storage Temperature ◽

Storage Test ◽

Factors Affecting ◽

Accelerated Storage ◽

Relative Value ◽

Keeping Quality ◽

P 16 ◽

One Year ◽

Accelerated Storage Test

In an accelerated storage test at 60 °C. fat levels of 20 and 30% were observed to have no effect on keeping quality of dehydrated pork. Measurements on dried product stored in paper-bodied containers for one year at temperatures from −17.8 °C. to 36.7 °C. showed 15.6 °C. to be less desirable than 23.9°, 0°, or −17.8 °C. Dehydrated pork was stored in tin-plate containers for periods of one year at 23.9 °C. and 36.7 °C. with little decrease in palatability. No difference in storage life was demonstrated between cured and uncured pork, or, as a result of differences in drying times, moisture content |or storage temperature. The product prepared on an atmospheric double-drum drier deteriorated a little more rapidly than vacuum–tray- or tunnel–tray-dried material. The effectiveness of container materials, tin-plate, Reynolds' metal A-10, Dewey and Almy P-16, and 300 MST cellophane, was evaluated and their relative value for dehydrated pork fell in that order.

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