The influence of extracts and essential oils from various spices on the oxidation stability of lard
Dang, M.N. | Takacsova, M. | Nguyen, D.V. | Kristianova, K. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Chemickotechnologicka Fakulta)
The antioxidant properties of hexane extracts and essential oils from cinnamon, black pepper, fennel as well as hexane extracts from ginger and turmeric were studied in the model system of lard. The Shaal Oven Test was used to evaluate the antioxidant effect of spice treatments. The results showed that all spice extracts and essential oils had antioxidant effect on lard. Ginger extract was the most effective treatment, followed by turmeric extract. The group of the other extracts and oils possessed a weaker antioxidant effect. We did not notice significant difference of antioxidant effect between extract and essential oil cinnamon, fennel and black pepper.
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