Antioxidant activity of extracts from roasted wheat germ

Krings, Ulrich; El-Saharty, Yasser S.; El-Zeany, B. A.; Pabel, Bettina; Berger, Ralf G.

doi:10.1016/s0308-8146(00)00148-5

Cited by 61 publications

(35 citation statements)

References 21 publications

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“…However, several papers reported the adverse eff ects of these synthetic antioxidants such as liver damage and carnicogenesis. As a consequence, natural antioxidants in fruits and vegetables have become interesting among consumers and the scientifi c community, who are trying to identify safe sources of dietary antioxidants (4,5).…”

Section: Introductionmentioning

confidence: 99%

Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

Asnaashari

Hashemi

Mehr

et al. 2015

Food Technol. Biotechnol.

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Section: Introductionmentioning

confidence: 99%

Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

Asnaashari

Hashemi

Mehr

et al. 2015

Food Technol. Biotechnol.

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“…Cereals and legumes contain a wide range of phenolics and act as good source of natural antioxidants. [15] Presence of antioxidative phenolics have been reported in millets also. [16,17] Flavonoids like tannin and anthocyanins also have antioxidative potential.…”

Section: Introductionmentioning

confidence: 99%

Natural Antioxidants in Edible Flours of Selected Small Millets

Asharani

Jayadeep

Malleshi

2010

International Journal of Food Properties

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“…Therefore, this study was designed to evaluate the effects of natural and synthetic antioxidants on the oxidative stability of butter samples, stored under dark conditions, in order to improve their safety and extend their shelf life and oxidative stability. The aim of the experiment was to study the effects of BHA, BHT and atocopherol at two concentrations (50 and 100 ppm) on the oxidation of butter at different temperatures (4 6 2 7C and 220 6 2 7C) and for different storage periods (2,30,60,90,120,150, and 180 days). Peroxide value (PV) and thiobarbituric acid (TBA) number were used to assess the development of rancidity during 6 months of storage of butter.…”

Section: Introductionmentioning

confidence: 99%

The effect of antioxidants on butter in relation to storage temperature and duration

Öztürk

Çakmakçı

2006

Eur. J. Lipid Sci. Technol.

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The effect of antioxidants on butter in relation to storage temperature and durationThe effects of antioxidants on the oxidative stability of butter, under different storage time and temperature conditions, were evaluated. Natural (a-tocopherol) and synthetic (BHA and BHT) antioxidants were added to the butter samples at two concentrations (50 and 100 ppm) immediately after the butter samples were produced from the pasteurised sweet cream, after which they were kept in the dark at 4 and 220 7C for 6 months. Peroxide value (PV) and thiobarbituric acid (TBA) number and the residual antioxidants of the samples were examined at 30-day intervals, starting on the second day until the end of the storage period. The measurements obtained by assaying PV and TBA number in butter samples showed that both the synthetic and natural antioxidants used were capable of protecting the butter samples against oxidation during storage at both temperatures. The butter samples with 50 ppm antioxidant could be stored for more than 180 days at 4 7C without spoilage. At 220 7C, the addition of BHA, BHT and a-tocopherol caused a reduction in the TBA number from 0.31 (control) to 0.21, 0.23 and 0.27 mg malonaldehyde/kg butter, respectively, and the PV decreased from 0.75 (control) to 0.46, 0.56 and 0.54 meq O 2 /kg butter, respectively, after 6 months of storage. The highest residue values were determined in both the 100 and 50 ppm a-tocopherol-containing samples. These results indicate that a-tocopherol exhibited a very strong antioxidant activity, which was almost equal to that of the synthetic antioxidants. Therefore, the use of a-tocopherol is recommended as a natural antioxidant to suppress the development of rancidity in butter.

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Antioxidant activity of extracts from roasted wheat germ

Cited by 61 publications

References 21 publications

Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value

Natural Antioxidants in Edible Flours of Selected Small Millets

The effect of antioxidants on butter in relation to storage temperature and duration

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