کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594484 | 1492118 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions
ترجمه فارسی عنوان
تثبیت فیتواسترول های آنتی اکسیدان های طبیعی و مصنوعی در شرایط دمایی بالا
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aim of the study was to assess the potential applicability of natural antioxidants in the stabilisation of phytosterols. A mixture of β-sitosterol and campesterol was incorporated into triacylglycerols (TAGs). The following antioxidants were added to the prepared matrix: green tea extract, rosemary extract, a mix of tocopherols from rapeseed oil, a mix of synthetic tocopherols, phenolic compounds extracted from rapeseed meal, sinapic acid and butylated hydroxytoluene (BHT). Samples were heated at a temperature of 180 °C for 4 h. After the completion of heating, the losses of phytosterols were analysed, as well as the contents of β-sitosterol and campesterol oxidation products. The total content of phytosterol oxidation products in samples ranged from 96.69 to 268.35 μg/g of oil. The effectiveness of antioxidants decreased in the following order: phenolic compounds from rapeseed meal > rosemary extract > mix of tocopherols from rapeseed oil > mix of synthetic tocopherols > green tea extract > sinapic acid > BHT.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 966-971
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 966-971
نویسندگان
Dominik Kmiecik, Józef Korczak, Magdalena RudziÅska, Anna Gramza-MichaÅowska, Marzanna HÄÅ, Joanna Kobus-Cisowska,