Stabilization of cholesteryl linoleate emulsion model system by cracklings hydrolysates
2006
Flaczyk, E. | Rudzińska, M. | Korczak, J. | Amarowicz, R.
Acid (CAH) and enzymatic (CEH) hydrolysates were prepared from cracklings. The effect of the addition of both hydrolysates and butylated hydroxytoluene (BHT) on the oxidative stability of cholesteryl linoleate in model emulsions was investigated. Emulsions were incubated at 37C for 6 days during which time the peroxide value (PV), the thiobarbituric acid-reactive substances (TBARS), the conjugated dienes and the cholesterol oxidation products were determined. The stability properties of antioxidants so tested were represented by an antioxidant efficiency coefficient. CEH possessed a better antioxidant efficacy (AE) than CAH based on PV, content of conjugated dienes, TBARS values and quantities of cholesterol oxides. After 6 days of incubation, the level of oxysterols in samples to which hydrolysates were added was four to five times lower than that of the control sample. The AE of enzymatically and acid-prepared hydrolysates in a model emulsion was lower than that of BHT. The protection of BHT against cholesterol oxidation was less than that of CEH. The 7-keto-C was the dominant oxysterol detected.
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