Study of the thermal behavior of rosemary extract and its temperature‐related antioxidant effect on chicken fat

Abstract

The relationship between the thermal behavior and antioxidant stability of rosemary extract (RE) was investigated. Through simultaneous thermal analysis (TG-DTA) and total phenolic content measurement, stability of RE below 200°C and the resistance of phenolics below 130°C have been found, revealing an asynchrony between weight loss and destruction of antioxidant capacity. Peroxide value, p-anisidine value, TG-DTA, Rancimat test, and kinetic analysis of chicken fat at 90-150°C were also carried out to further determine the antioxidant stability of RE on the oxidation and degradation of edible fats. Consequently, the highest antioxidant activity index is 6.49 at 120°C, and RE elevates the initial degradation point of chicken fat under thermal stress by reducing oxygen absorption. Besides, the antioxidant effect of RE is found to be weaker due to the thermal destruction of the phenolics, but a higher temperature below the destruction point can cause a better antioxidant effect. Novelty impact statement:1. The antioxidant effect of RE is related to temperature and the thermal stability of components.

The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment

“…The formation of TPoC was significantly (p < 0.01) reduced by the addition of burdock extract at a concentration of 0.01%. Qiuyu et al [41] studied the thermal behaviour and antioxidant effect of rosemary extract on chicken fat. A synchronization was seen between the reduction in antioxidant capacity and weight loss, as the researchers discovered that rosemary extract was stable below 200 • C and that phenolics were resistant below 130 • C.…”

Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili

“…The determination of total carotenoid content was slightly modified based on the previous method [11]. The mixture of all samples (0.5 g) and acetone (75%, 5 mL) was stirred with 15 mL of a hexane-acetone-ethanol mixture (2:1:1) for 0.5 h, which was then mixed with 2.5 mL of distilled water for 5 min and centrifuged for 15 min at 3000 rpm.…”

“…The effect of green tea extract on the quality and shelf life of animal fats was investigated, where green tea bioflavonoids in an amount of 0.01% of fat weight showed a similar effect to 0.02% BHT without any negative effect on fat properties [10]. Rosemary extract also showed its best antioxidant effect below 130 • C [11]. The rancidity development in poultry fats could be significantly reduced by the addition of α-tocopherol and citric acid in a concentration of 0.1% [12].…”