Improve Oxidative Stability of Beef-Tallow Oil Using Antioxidant Properties of Green tea and Lecithin

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Ardahe M.; SHAHRIARI SH.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2021 | Volume:18 | Issue:1 (69) Page(s): 107-120

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Title

Improve Oxidative Stability of Beef-Tallow Oil Using Antioxidant Properties of Green tea and Lecithin

Author(s)

Ardahe M. | SHAHRIARI SH. | Issue Writer Certificate

Keywords

AntioxidantsQ2

Beef-tallowQ1

Green teaQ1

SynergisticQ1

Abstract

Introduction: Green tea contains modarats quantities of natural Antioxidants and bioactive compounds. Due to the fact that the synthetic Antioxidants might have adverse effects on human health, the applications of natural compounds that have been consumed by man are performed. Materials and Methods: In this research the extract of the Green tea was isolated and examined for total phenolic content using folin-ciocalteav method. The extract was investigated for antioxidant activity using free radical scavenging (DPPH), discolouration of the beta carotene-linoleic acid and the oxidative stability index methods. In the following, tea extract and lecithin were added to the Beef-tallow at the concentrations 100, 300, 600 and 900 ppm and 0. 1, 0. 3 and 0. 5% and combined 900 ppm lecithin + 0. 5% tea extract, 600 ppm lecithin + 0. 5% tea extract respectively. The peroxide value, free fatty acid and oxidation stability index of the tea extract and lecithin containing samples and the control sample were compared. Results: The results indicated that Green tea extract at the concentration of 600 ppm showed a good activity that was equivalent to Butylated hydroxytoluene (BHT), the synthetic antioxidant. The Synergistic activity of the added phospholipids and the natural antioxidant present in Green tea indicated that the activity was concentration dependent concerning the synergist. Conclusion: It might be concluded that application of tea extract in lecithin improves the combination with oxidative of stability of Beef-tallow.

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APA: Copy

Ardahe, M., & SHAHRIARI, SH.. (2021). Improve Oxidative Stability of Beef-Tallow Oil Using Antioxidant Properties of Green tea and Lecithin. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 18(1 (69) ), 107-120. SID. https://sid.ir/paper/416122/en

Vancouver: Copy

Ardahe M., SHAHRIARI SH.. Improve Oxidative Stability of Beef-Tallow Oil Using Antioxidant Properties of Green tea and Lecithin. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2021;18(1 (69) ):107-120. Available from: https://sid.ir/paper/416122/en

IEEE: Copy

M. Ardahe, and SH. SHAHRIARI, “Improve Oxidative Stability of Beef-Tallow Oil Using Antioxidant Properties of Green tea and Lecithin,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 18, no. 1 (69) , pp. 107–120, 2021, [Online]. Available: https://sid.ir/paper/416122/en

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