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| Effect of propyl gallate on oxidant stability and antioxidant capacity of tallow |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240309 |
| KeyWord:tallow oxidant stability antioxidant capacity propyl gallate |
| FundProject: |
| Author Name | Affiliation | | ZHANG Yuanpeng1, GAO Pan1,2, WANG Shu3, YIN Jiaojiao1,
ZHONG Wu1,2, ZHANG Yanpeng1 | 1.College of Food Science and Engineering, Wuhan Polytechnic University,Wuhan 430023,China
2.National Key Laboratory for Market Regulation (Edible Oil Quality and Safety), Wuhan 430023,
China
3.Wuhan Institute for Food and Cosmetic Control,Wuhan 430012,China |
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| Abstract: |
| To investigate the application of natural antioxidants in animal fats, different dosage (0.02-0.10 g/kg) of propyl gallate (PG) were added to tallow and subjected to accelerated oxidation in a Schaal oven. The physicochemical properties and fatty acid composition of the tallow were determined after 15 d of accelerated oxidation，and the DPPH radical scavenging capacity was evaluated during the accelerated oxidation process to evaluate the effects of PG on the oxidant stability and antioxidant capacity of tallow. Principal component analysis was used to determine the optimal dosage of PG. The results showed that after 15 d of accelerated oxidation, tallow with 0.04 g/kg PG had the lowest acid value and p-anisidine value, while tallow with 0.10 g/kg PG had the lowest peroxide value. The DPPH radical scavenging capacity of tallow adding PG was higher than that of tallow without PG at the beginning of the accelerated oxidation process. However, as the accelerated oxidation time increased, the DPPH radical scavenging ability of tallow adding PG significantly decreased. After 3 d of accelerated oxidation, there was no significant difference between the tallow adding PG and the tallow without PG in terms of DPPH radical scavenging capacity. The fatty acid composition of tallow did not change significantly with the addition of PG. Principal component analysis indicated that tallow with 0.04 g/kg PG had the highest overall score. In conclusion, PG can enhance the short-term antioxidant capacity of tallow, the optimal dosage of PG is 0.04 g/kg. |
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