Antioxidant activity of rosemary extract and its synergistic activity with phospholipids in oil and fat

سال انتشار: 1401
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 172

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شناسه ملی سند علمی:

TICNF07_054

تاریخ نمایه سازی: 17 مرداد 1401

چکیده مقاله:

The aim of this study was to evaluate the effectiveness of rosemary extract and the synergistic effect of phospholipids. In the first part of this study, rosemary extract was extracted with an alcoholic solvent. And its antioxidant activity was evaluated by rancimet method and compared with phospholipids. For this purpose, rosemary extract in three concentrations (۰.۰۲%, ۰.۰۵% and ۰.۱%) and phospholipids in two concentrations (۰.۱% and ۰.۳%) and a combination of these two substances to tallow to investigate the characteristics Synergistic was added and was tested for ۱۵ days. The results of this study showed that the use of a combination of rosemary extract with phospholipids to improve the oxidative stability of Tallow will lead to the consumption of products with desirable properties and acceptable to consumers.

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نویسندگان

Kimia Jafari

Graduate of Master of Food Science and Engineering, Islamic Azad University, Science and Research Branch

Masoud Honarvar

Associate Professor, Faculty of Food Science and Engineering, Islamic Azad University, Science and Research Branch

Mehrdad Ghavami

Professor, Faculty of Food Science and Engineering, Islamic Azad University, Science and Research Branch