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

Abstract

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.

Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter

“…The highest TBA values were recorded at 90 days of storage in all the samples. These results were in agreement with Ozturk and Cakmakci [29] who indicated that the TBA values of the butter samples increased during storage. The principal components of Origanum acutidens essential oil at the flowering stages were carvacrol (64.58%), p-cymene (11.14%), borneol (2.88%) and linalool (2.28%).…”

Inhibition of butter oxidation by some phenolics

“…This emphasizes the ability of phenolics tested as antioxidants in butter, since they were active at 110 7C. Inhibition of butter oxidation by synthetic antioxidants [2] and by several extracts of plants has been reported by others [3,[9][10][11][12].…”

“…It is popular as cooking medium, while heating enhances lipid oxidation. However, there is scarce information regarding the improvement of the butter oxidative stability by natural and synthetic antioxidants [2].…”

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

“…ones has become popular as consumer awareness about chemical additives increased [5,6] . That is why researchers have been focusing on new natural sources that have high antioxidant activity and harmless for health to prolong shelf-life and to increase food stability [7][8][9] .…”