Tereyağı Stabilitesi Üzerine Çörekotu (Nigella sativa L.) Uçucu Yağı Kullanılabilirliğinin Araştırılması

Çakmakçı, Songül; Gündoğdu, Engin; Dağdemir, Elif; Erdoğan, Ümmügülsüm

doi:10.9775/kvfd.2013.10550

Cited by 9 publications

(9 citation statements)

References 19 publications

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“…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 . A study investigated the effect of nigella essential oil on butter stability and stated for all samples, containing the essential oil, TBA values reduce linked to concentration and adding 0.2% essential oil showed nearly equivalent power antioxidant activity to BHT . A research investigating the effect of beeswax extract on butter stability and a study identified similar results to the findings in our study.…”

Section: Discussionsupporting

confidence: 85%

“…Titratable acidity analysis titrates dissociated acidity and the non‐dissociated portion together . The data obtained in this research are in parallel with some research results …”

Section: Discussionsupporting

confidence: 63%

“…Research by Öztürk and Çakmakçı identified that PV in butter samples were 0.78 for control, 0.63 for butter with 50 ppm BHA added, 0.56 for butter with 100 ppm BHA added, 0.57 for butter with 50 ppm BHT added, 0.53 for butter with 100 ppm BHT added, 0.70 for butter with 50 ppm α–tocopherol, and 0.68 for butter with 100 ppm α–tocopherol added. 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 .…”

Section: Discussionmentioning

confidence: 99%

“…The butter sample that panelists preferred most was the butter containing 5% garlic, while the panelists did not like the butter sample containing 10% garlic. A study stated that butter samples with BHT added received better scores during storage compared to the control sample . Since the addition of antioxidants slowed down the oxidation, the rancid taste in the butter samples also slowed down.…”

Section: Discussionmentioning

confidence: 99%

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

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest sensory analysis scores for the first days of storage are for the control and butter with 50 ppm BHT added, followed by samples with 5%, 2.5%, and 7.5% garlic added. At the end of storage, the highest sensory analysis scores are obtained by the butter with 5% garlic added. The butter with 10% garlic added is not liked in terms of sensory properties. Practical Applications: Oxidation‐causing or accelerating factors are oxygen, light, temperature, metal ions, some pigments, and degree of unsaturation. Oxidation is eliminated when these factors are eliminated. But in practice this is not possible. Therefore, it is very difficult to prevent oxidation without adding any material. Antioxidants are the most effective substances in the food industry for the production, storage, transport, and marketing of vegetable and animal fats and fat‐containing foods, delaying the effect of atmospheric oxygen at normal temperatures, preventing food spoilage, and rancidity for a certain period of time. Due to the carcinogenic effects of synthetic antioxidants, interest in natural antioxidants has increased. It is known that garlic has antioxidant effects. Natural antioxidants are used in the food industry for different purposes due to their extensive bioactivity profile. Peroxide value and thiobarbituric acid tests are generally used to determine the degree of lipid oxidation in butter.

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Section: Discussionsupporting

confidence: 85%

“…Titratable acidity analysis titrates dissociated acidity and the non‐dissociated portion together . The data obtained in this research are in parallel with some research results …”

Section: Discussionsupporting

confidence: 63%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

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

Aydin

Kahyaoğlu

2020

Euro J Lipid Sci & Tech

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“…But, some studies testify that addition of different spices and herbs or their extracts could improve storage stability of butter. Sage [5,7], rosemary [5,7], oregano [7], hazelnut [8], cinnamon [9], green tea [10], garlic [11], Satureja cilicica essential oil [12], black cumin essential oil [13] could extend butter stability and shelf-life due to antioxidative or antimicrobial activity. Polyphenolic compounds found in these plants significantly contribute to their protective activity.…”

Section: Introductionmentioning

confidence: 99%

Red wine concentrates as inhibitors of lipid oxidation in compound butter

Majkić¹,

Torović²,

Milovanović³

et al. 2022

Hrana i ishrana

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Compound butter, a butter enriched with different ingredients, such as herbs and spices, has gained popularity in recent years. The main purpose of additional ingredients is to improve butter flavour, but these compounds can also affect the butter's oxidative stability (shelf life). In search for novel products, potential of 12 wine concentrates (Bermet, Cabernet Sauvignon and Merlot) to inhibit lipid oxidation that may occur in the butter was tested, butter mixed with concentrates of different wines (wine butter) was prepared, and preliminary evaluation of consumers acceptance of selected wine butters was done. Also, the content of total polyphenols, flavonoids, anthocyanins and tannins in wine concentrates was determined by spectrophotometric methods. Eleven of twelve wine concentrates showed ability to inhibit lipid oxidation comparable with activity of standard antioxidant trolox. The best capacity had Cabernet Sauvignon, with CS-4 as the most dominant one. In general, Bermet (B-4) was among the wines with the highest overall contents of total monomeric anthocyanins, polyphenols, tannins and flavonoids, but, the similar trend was not noticed regarding concentrates. Correlation coefficients implicate that there is no firm relationship between particular polyphenol group and expressed activity. However, the result of the sensory analysis survey pointed out compound butter with Bermet concentrate. In general, obtained results showed that wine concentrates could be used as compounds which could improve flavour, increase the oxidative stability of butter and possibly extend its shelf-life.

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Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade

Cardoso‐Ugarte

Sosa‐Morales

2021

Food Reviews International

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Tereyağı Stabilitesi Üzerine Çörekotu (Nigella sativa L.) Uçucu Yağı Kullanılabilirliğinin Araştırılması

Cited by 9 publications

References 19 publications

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

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

Red wine concentrates as inhibitors of lipid oxidation in compound butter

Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade

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