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Iranian Journal of Chemistry and Chemical Engineering، جلد ۳۶، شماره ۳، صفحات ۵۳-۶۴
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عنوان انگلیسی Oxidative Stability of Margarine Enriched with Phoenix canariensis L. Date Peel Extract
چکیده انگلیسی مقاله This paper concerns the oxidative stability of experimental reduced-fat margarine (EM) enriched with canariensis red date peel powder extracts. For this, the two phases intended for obtaining the margarine were used first as extraction solvents. Both enriched phases thus obtained are then employed to formulate different margarine samples. In addition to color and rheological behavior, margarine samples were characterized in terms of oxidative stability which was evaluated through the peroxide value, Q10-factor and activation energy (Ea). Results showed that all the kinds of margarine formulated by addition of date peel extract presented high values of a* and b* parameters, compared with those of reference and commercial origin (p< 0.05).The best oxidation resistance of different kinds of experimental margarine was obtained when the sample was added with:(i) the aqueous extract-ingredient, in the case of storage at 30°C, and (ii) the both aqueous and oil extract-ingredients, in the case of storage at 5°C. Results showed that the models applied (zero-order, first-order, polynomial, logarithmic and power law) differently described the oxidation kinetics (R2≤0.993), according to the margarine type and storage temperature. Globally, Q10 and Ea parameters varied within wide intervals of values (0.8-4.0 and 3.4-95.9kJ.mol-1, respectively) according to margarine nature. So, the present study demonstrated the possible application of Phoenix canariensis red date peel extract as a natural colorant and antioxidant in margarine and other food formulations.
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نویسندگان مقاله amrane djouab |
research laboratory in food technology, faculty of engineering sciences, university m’hamed bougara, boumerdès 35000, algeria

سالم benamara |
research laboratory in food technology, faculty of engineering sciences, university m’hamed bougara, boumerdès 35000, algeria

abdelbaki benamounah |
research laboratory in food technology, faculty of engineering sciences, university m’hamed bougara, boumerdès 35000, algeria

fatiha djemel |
research laboratory in food technology, faculty of engineering sciences, university m’hamed bougara, boumerdès 35000, algeria

hassina gougam |
research laboratory in food technology, faculty of engineering sciences, university m’hamed bougara, boumerdès 35000, algeria

نشانی اینترنتی http://www.ijcce.ac.ir/article_28063_94c7242ac214284a2ab96192e6863e29.pdf
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/444/article-444-485035.pdf
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زبان مقاله منتشر شده en
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