Inhibition of butter oxidation by some phenolics

Abstract

The ability of some phenolic compounds to inhibit butter oxidation was evaluated. Peroxide values and thiobarbituric acid reactive substances were monitored during storage of butter at 50 7C and at 110 7C. Gallic acid, caffeic acid and catechin, each at 80 mg/L, inhibited butter oxidation at 50 7C to a degree equal to that of butylated hydroxyanisole (BHA) at 200 mg/L. Gallic acid, at 80 mg/L, was more effective than BHA, at 200 mg/L, in inhibiting butter oxidation at 110 7C. Present results indicate that some phenolics, and especially gallic acid, may be taken into account as antioxidants in butter.

Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter

“…Çakmakçı et al stated that the PV for all samples, containing essential oil, reduce linked to concentration, with addition of 0.2% essential oil showing nearly equal antioxidant activity to BHT. In another study about inhibition of butter oxidation the PV of the control sample increased during storage, while oxidation in BHA supplemented butter progressed slowly . Other studies are similar to our study results .…”

“…Milk fat forms primarily of triacylglycerols and phospholipids. In butter the phospholipids oxidize more rapidly than the triacylglycerol components . It is emphasized that the quality of the product is preserved with a suitable antioxidant or antioxidant mixture added to the fat and fatty food before oxidation starts, the oxidation is delayed and the shelf life is extended and many natural and synthetic antioxidant materials are used for this purpose .…”

“…The study by Öztürk and Çakmakçı identified the TBA values for butter samples were 0.30 for control, 0.26 for butter with 50 ppm BHA added, 0.24 for butter with 100 ppm BHA added, 0.25 for butter with 50 ppm BHT added, 0.23 for butter with 100 ppm BHT added, 0.26 for butter with 50 ppm α–tocopherol, and 0.24 for butter with 100 ppm α–tocopherol added. In another study about inhibition of butter oxidation the TBA value of the control sample increased during storage, while oxidation in BHA supplemented butter progressed slowly . Due to the displeasing taste and formation of potentially toxic compounds, lipid oxidation is critical for the food industry.…”

“…In butter the phospholipids oxidize more rapidly than the triacylglycerol components. [58] It is emphasized that the quality of the product is preserved with a suitable antioxidant or antioxidant mixture added to the fat and fatty food before oxidation starts, the oxidation is delayed and the shelf life is extended and many natural and synthetic antioxidant materials are used for this purpose. [59] The final product of oxidation of unsaturated fatty acids of malonaldehyde amount is identified with the TBA test to obtain information about the oxidation levels in butter.…”

Bioactive efficacy of low‐density polyethylene films with natural additives

“…Soulti and Roussis evaluated the ability of some phenolic compounds (gallic acid, caffeic acid, and catechin) to inhibit butter oxidation during storage. The results indicated that the natural antioxidants inhibited oxidation in a similar manner to butylated hydroxyanisole.…”