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| Effects of natural antioxidants on oxidative stability of butter |
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| DOI： |
| KeyWord:natural antioxidant butter oxidative stability oxidation induction time DPPH radical scavenging rate |
| FundProject:江南大学大学生创新训练计划项目（2021203Y） |
| Author Name | Affiliation | | ZHOU Hemei, GUO Yiwen, ZHANG Xueyi, LI Shuoshuo, NI Siqi,
WANG Jingjing, LIU Ganqi, CHANG Ming, LIU Ruijie | School of Food Science and Technology,Jiangnan University, Wuxi 214122, Jiangsu, China |
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| Abstract: |
| To provide ideas for the development of compounded natural antioxidants in butter, DPPH radical scavenging rate was evaluated by DPPH method and oxidation induction time was analyzed by Rancimat method. The effects of single or compound addition of three natural antioxidants, α-tocopherol, γ-oryzanol and phytosterol on oxidative stability of butter were investigated. The results showed that all three natural antioxidants could enhance oxidative stability of butter, and different combinations had different effects on oxidative stability of butter. With the three combinations of α-tocopherol and γ-oryzanol (125 mg/kg and 1 250 mg/kg), α-tocopherol and phytosterol (125 mg/kg and 1 250 mg/kg), and γ-oryzanol and phytosterol (both 800 mg/kg) showed greater improvement in the oxidative stability of butter. In particular, the oxidation induction time of group α-tocopherol and γ-oryzanol (125 mg/kg and 1 250 mg/kg) could be increased by 3.70 h, and the DPPH radical scavenging rate reached 80.4%, and the oxidative stability was better than other combinations. In conclusion, the addition of the compounded natural antioxidants to butter can improve its oxidative stability. |
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