Effect of natural antioxidants extracted from plant species Alliaria officinalis on the oxidative stability of lard
1999
Milovanovic, M. | Picuric-Jovanovic, K. (Faculty of Agriculture, Belgrade - Zemun (Yugoslavia). Department of Food Technology)
Alliaria officinalis L. is a major floral element of the Mediterranean region and its biological properties are well known. In the present study, purified ethyl acetate and ethanolic : water (7:3) extracts from plant origin showed a strong antioxidant activities against lipid oxidation in prime steam lard. The present results suggest that UV spectrophotometric method for measuring conjugated diene and triene, formed during lipid oxidation, can be very successfully used for determining shelf life of fats and oils. Thus, it can be concluded that this plant material is a good source of natural lipid antioxidants, which may be used in food technology.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Unassigned data from Yugoslavia