Implementation of a method of analyzing the oxidative stability of margarines and improving it by adding plant species

Abstract

Lipid oxidation is the main process of deterioration of oils and fats that negatively affects the taste of food and its nutritional value. In this research, an implementation study of an oxidative stability analysis method of margarines was carried out, which turn out to be W/O emulsions. An analysis was made of two margarines of different composition in fatty acids at 90, 100, 110 and 120 ± 1.6 ºC. In addition, it was decided to complete the investigation with the study of the oxidative stability of margarine in response to the addition of two different spices (rosemary and turmeric) through the Rancimat test. The study carried out with two margarines of different composition in SFA/UFA demonstrated how the