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Journal of Food Quality and Hazards Control، جلد ۴، شماره ۳، صفحات ۷۹-۸۴
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Application of Honey to Reduce Oxidation in Soybean Oil
چکیده انگلیسی مقاله Background: The oxidation of unsaturated lipids by free radicals is one of the main causes of food deterioration. The major purpose of the present study was to determine effectiveness of application of honey in order to reduce oxidation in soybean oil. Methods: Six groups were designed, including control (soybean oil emulsion without preservative), positive control (butylated hydroxyl toluene 200 ppm), and soybean oil treatment groups (containing 1, 2.5, 5, and 7.5% honey). Each group was sampled in order to measure peroxide value, thiobarbituric acid-reactive substances and total antioxidant capacity  parameters during 5 intervals (0, 1, 3, 5, and 7 days). Data were analyzed by ANOVA using SPSS statistical software. Results: Total phenolic content and radical scavenging activity (IC50 in mg/ml) were estimated to be 74.8±0.3 mg gallic acid equivalents/100 g and 23.4±0.2 mg/ml, respectively. Totally, the soybean oil samples treated by 2.5 and 5% honey showed higher (p< 0.05) antioxidant capacity than control and other treatment groups. Conclusion: The present study demonstrated considerable antioxidant potency of honey in oil emulsion. Owing to economical reasons, it is recommended that 2.5% honey could be applied as an alternative for synthetic antioxidants in oil-rich foods.
کلیدواژه‌های انگلیسی مقاله Honey, Antioxidants, Soybean Oil, Food Preservation
نویسندگان مقاله p اردهالی | p. ardehali
faculty of veterinary medicine, university of tehran, tehran, iran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

f اسدی | f asadi
department of biochemistry, faculty of veterinary medicine, university of tehran, tehran, iran


a جبلی جوان | a jebelli javan
department of food hygiene, faculty of veterinary medicine, semnan university, semnan, iran

سازمان اصلی تایید شده: دانشگاه سمنان (Semnan university)

m جهانتیغ | m. jahantigh
department of clinical sciences, faculty of veterinary medicine, university of zabol, zabol, iran

سازمان اصلی تایید شده: دانشگاه زابل (Zabol university)

m امین زارع | m. aminzare
department of food safety and hygiene, school of public health, zanjan university of medical sciences, zanjan, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی زنجان (Zanjan university of medical sciences)

نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-109-2&slc_lang=en&sid=en
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/369/article-369-432443.pdf
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده تخصصی
نوع مقاله منتشر شده Original article
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