Antioxidant Activity of Raisin Extracts in Bulk Oil,Oil in Water Emulsion,and Sunflower Butter Model Systems |
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Authors: | Bin Zhao III" target="_blank">Clifford A Hall III |
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Affiliation: | (1) Kraft Foods Inc., 200 DeForest Avenue, East Hanover, NJ 07936, USA;(2) Department of Cereal and Food Sciences, North Dakota State University, 210 Harris Hall, Fargo, ND 58105, USA |
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Abstract: | The antioxidant activities of the raisin extract (RE) in stripped corn oil, stripped corn oil emulsions, and sunflower butter
stored at 60 °C for up to 15 days was evaluated. Peroxide values and hexanal content were measured on a half day, 2 or 3 day
basis for the emulsion, sunflower butter, and bulk oil, respectively. The RE had the best antioxidant activity in the bulk
oil system. Statistical contrasts indicated the oxidation of bulk corn oil treated with RE was significantly (p < 0.001 and p = 0.044) lower than bulk oil and bulk oil treated with tertiary-butylhydroquinone (TBHQ), respectively. No differences (p = 0.15) in hexanal concentrations were observed in stored bulk oils treated with RE and TBHQ. However, both these materials
inhibited hexanal formation better (p < 0.001) when compared to the control corn oil. In contrast, 200 μg/g TBHQ had better (p = 0.0004) antioxidant activity than 3,000 μg/g RE in the oil in water(o/w) emulsion. No significant differences (p = 0.1637) in hexanal formation were observed in the emulsions treated with RE and TBHQ. However, the data indicated that
the RE treated emulsion did undergo more secondary oxidation than the emulsion treated with TBHQ beyond 110 h. The 3,000 μg/g
RE had antioxidant activity in sunflower butter, but was less effective than the 200 μg/g TBHQ and a lower RE concentration
(200 μg/g). The observations supported the hypothesis that RE has antioxidant activity in the multiple model systems. |
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Keywords: | Antioxidant activity Bulk oil Hexanal O/W emulsion Peroxide value Raisin extract Sunflower butter |
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