scholarly journals Effect of natural antioxidants on the stability of ostrich meat during storage

2009 ◽  
Vol 61 (1) ◽  
pp. 102-108 ◽  
Author(s):  
Ferial M. Abu-Salem ◽  
Esmat A. Abou-Arab
Keyword(s):  
Natural Antioxidants ◽  
The Stability

scholarly journals Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

scholarly journals Interactions of natural antioxidants with red grape pomace anthocyanins in a liquid model matrix: Stability and copigmentation effects

2011 ◽  
Vol 17 (1) ◽  
pp. 59-66 ◽  
Author(s):  
Badherdine Sidani ◽  
Dimitris Makris
Keyword(s):  
Ascorbic Acid ◽  
Natural Antioxidants ◽  
Grape Pomace ◽  
First Order ◽  
First Order Kinetics ◽  
Model Matrix ◽  
Liquid Model ◽  
Matrix Stability ◽  
The Stability ◽  
Red Grape

The purpose of this study was an examination on the stability and colour enhancement of red grape pomace anthocyanins in a juice model matrix, and the effect of the addition of natural antioxidants. The approach was based on a juice-like liquid medium (10.1?Brix, pH 3.48), which was used as the model matrix to test the effect of the addition of natural antioxidants (L-cysteine, ascorbic acid, catechin and quercetin) on the degradability of anthocyanin pigments, extracted from grape pomace. It was found that treatment of the model solutions at 80?C induced anthocyanin decomposition, which obeyed first order kinetics. Addition of increasing amounts of antioxidants, including L-cysteine, ascorbic acid, catechin and quercetin, did not provoke a proportional impact, either positive or negative, with regard to anthocyanin stability. The best stabilising effect was seen after addition of ascorbic acid and catechin at concentrations of 4 and 2 mg L-1, respectively (P < 0.001). Quercetin, however, was demonstrated a very efficient co-pigment, inducing an increase in A520 by 63%, at pH 5.6 and a copigment-to-pigment ratio of 10.

scholarly journals Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

2021 ◽  
Vol 72 (3) ◽  
pp. e424
Author(s):  
K.S.M. Hammad ◽  
N.F.S. Morsy ◽  
E.A. Abd El-Salam
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Ginkgo Biloba ◽  
Room Temperature ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Ginseng Extract ◽  
The Stability

Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

scholarly journals Rice Bran Oil Distillate, a Choice for Gamma-Oryzanol: Separation and Oxidative Stability Study

2014 ◽  
Vol 4 (2) ◽  
pp. 36 ◽  
Author(s):  
Swapnil G. Jaiswal ◽  
Subhalaxmi Pradhan ◽  
Madhumita Patel ◽  
Malaya Naik ◽  
Satyanarayan Naik
Keyword(s):  
Rice Bran ◽  
Crystallization Process ◽  
Rice Bran Oil ◽  
Linseed Oil ◽  
Natural Antioxidants ◽  
Stability Study ◽  
Edible Oil ◽  
Secondary Products ◽  
The Stability ◽  
Gamma Oryzanol

<p>Rice bran oil distillate is one among the secondary products produced during refining of rice bran oil. Rice bran oil distillate is a source of several micronutrients and natural antioxidants like Gamma-oryzanol, tocopherols etc. The aim of the present study was to separate Gamma-oryzanol from distillate and utilize it as a stabilizer for edible oil. In order to achieve this aim crystallization process was applied to obtain oryzanol rich concentrate. Further purification of oryzanol was achieved through column chromatography. Fractions of Gamma-oryzanol were quantified through HPLC which gives 0.83% yield. Separated Gamma-oryzanol was used to study the stability of pea nut and linseed oil using rancimat. The experiments were carried out in rancimat at varying temperature (110-130 ºC) and concentration (100-300 ppm). Stability of both the oil was found to be directly proportional to the Gamma-oryzanol concentration and inversely proportional to the temperature.</p>

scholarly journals Natural antioxidants in the stability of ray liver oil

2017 ◽  
Vol 47 (1) ◽  
Author(s):  
Gerardo Navarro-García ◽  
Nohemí Gámez-Meza ◽  
Luis Angel Medina-Juárez ◽  
Jesús Ortega-García ◽  
Elizabeth Cota-Quiñones ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Protective Effect ◽  
Caffeic Acid ◽  
Peroxide Value ◽  
Natural Antioxidants ◽  
Rosemary Extract ◽  
Oxidative Rancidity ◽  
Rhinoptera Bonasus ◽  
Accelerated Stability ◽  
The Stability

ABSTRACT: The effect of the addition of natural antioxidants on oxidative stability of ray ( Rhinoptera bonasus) liver oil was evaluated. Different concentrations of rosemary extract, α-tocopherol, and caffeic acid (w/w) were added to the oil. Afterwards, concentration of each antioxidant that gave the highest stability was used in an accelerated stability test (Schaal method). The protective effect was established by the retention in the oil of fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA), and concentration of volatile compounds. The best concentrations were: 2.5% of rosemary extract, 0.5% of α-tocopherol, and 0.06% of caffeic acid. Rosemary extract showed to be the product with the greatest ability to retard oxidation, followed by α-tocopherol, and caffeic acid. A high correlation between the peroxide value and the concentration of the 2-decenal, 1-penten-3-ol, and 2-octenal, was reported, suggesting that this can be used to assess the development of oxidative rancidity in the ray liver oil.

scholarly journals Effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions

2004 ◽  
Vol 20 (1-2) ◽  
pp. 1-15 ◽  
Author(s):  
M.A. Kenawi ◽  
H.A. Abdel-Aal ◽  
S.S. Latif
Keyword(s):  
Ph Value ◽  
Meat Product ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Packaging Materials ◽  
Black Cumin ◽  
Buffalo Meat ◽  
The Stability ◽  
Control Samples

Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), color evaluation, and microbiological examination were determined in order to evaluate the effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions up to six months. The samples were treated by spice extracts and packaged in two packaging materials low density polyethylene (LDPE) bags without vacuum, and laminated polyethylene/nylon bags under vacuum. The results indicated that all the samples had lost moisture during storage, and the loss was higher in samples packaged in (LDPE), also the (EP) values increased, whereas, (WHC) values decreased with time during storage for all samples. The samples indicated a reduction in the pH values and an increase in the acidity values especially for the first four months of storage and these changes were associated with an increase in the (FFA) values as a result of storage. The increment in the pH value was the lowest in the control samples and this indicated the effect of natural antioxidants to retard the formation of (FFA). The (TBA) values for the control samples were higher than those packaged under vacuum or treated by spice extracts. The storage time had a negative effect on the total bacterial counts and the coliform group for all samples. The rate of reduction was much higher in the vacuum packaged samples and the spice extracts treated samples as well especially those treated by black cumin extracts than the untreated or samples packaged without vacuum. The color measurements showed a decrease in the redness value for all samples during storage period. The rate of reduction was much higher in the control samples than the treated ones.

scholarly journals Antioxidant profile of Canada lettuce (Lactuca canadensis) and madeira vine (Anredera cordifolia) minimally processed

2020 ◽  
Vol 16 (4) ◽  
pp. 17-28
Author(s):  
Vinícius Tadeu da Veiga Correia ◽  
Danielle Fátima D'Angelis ◽  
Luma Moura Brito ◽  
Jéssica Letícia Abreu Martins ◽  
Ernani Clarete da Silva ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Natural Antioxidants ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Minimally Processed ◽  
Significant Difference ◽  
Antioxidant Characteristics ◽  
The Times ◽  
The Stability ◽  
Minimally Processed Vegetables

This study aimed to evaluate the stability of natural antioxidants in minimally processed Anredera cordifoliaand Lactuca canadensisand their physical-chemical and antioxidant characteristics at time zero of storage (T0) and after 3, 6, 9 and 12 days, at a temperature of 7 °C. For the attribute color, L. canadensisdid not show significant differences between the parameters, whereas A. cordifoliashowed variation in its lightness from the third day of storage. Both vegetables had significant increments of pH, which ranged from 5.77 to 6.16 in A. cordifoliaand from 6.23 to 6.43 in L. canadensis. The contents of soluble solids also increased significantly, from 2.28 to 4.17 °Brix and from 4.89 to 6.30 °Brix in A. cordifoliaand L. canadensis, respectively. No significant difference was observed in total titratable acidity at any of the times evaluated (p>0.05). Among the bioactive compounds of the minimally processed vegetables, the contents of carotenoids, tannins, and total phenolic compounds were affected by storage, demonstrating that this process has an influence on the concentrations of the natural antioxidants studied.

Sign in / Sign up

Export Citation Format

Share Document