Oxidative Stability of Margarine Enriched with Phoenix canariensis L. Date Peel Extract

This paper concerns the oxidative stability of experimental reduced-fat margarine (EM) enriched with canariensis red date peel powder extracts. For this, the two phases intended for obtaining the margarine were used first as extraction solvents. Both enriched phases thus obtained are then employed to formulate different margarine samples. In addition to color and rheological behavior, margarine samples were characterized in terms of oxidative stability which was evaluated through the peroxide value, Q۱۰-factor and activation energy (Ea). Results showed that all the kinds of margarine formulated by addition of date peel extract presented high values of a* and b* parameters, compared with those of reference and commercial origin (p<۰.۰۵).The best oxidation resistance of different kinds of experimental margarine was obtained when the sample was added with:(i) the aqueous extract-ingredient, in the case of storage at ۳۰°C, and (ii) the both aqueous and oil extract-ingredients, in the case of storage at ۵°C. Results showed that the models applied (zero-order, first-order, polynomial, logarithmic and power law) differently described the oxidation kinetics (R۲≤۰.۹۹۳), according to the margarine type and storage temperature. Globally, Q۱۰ and Ea parameters varied within wide intervals of values (۰.۸-۴.۰ and ۳.۴-۹۵.۹kJ.mol-۱, respectively) according to margarine nature. So, the present study demonstrated the possible application of Phoenix canariensis red date peel extract as a natural colorant and antioxidant in margarine and other food formulations.

کلیدواژه ها:

Experimental reduced-fat margarine ، Phoenix canariensis L. Red date peel powder extract ، Oxidative stability ، Color ، rheology ، Modeling ، Extract-ingredient