The influential factors in the level of lipid peroxidation of edible butters of animal origin; a review study

Animal butter is very prone to lipid oxidation due to its high fat content. Following the process of lipid oxidation, toxic compounds are produced. In this review study, the factors that affect the level of lipid oxidation in butter were discussed. A search was made in Scopus, PubMed, ScienceDirect, and Web of Science (WOS) databases with keywords: butter, malondialdehyde, peroxide index, and lipid peroxidation. The obtained results confirmed that the amount of peroxide of butter was completely proportional to their storage conditions. The amount of lipid peroxidation in butters kept at low temperatures and away from light was much lower. Addition of natural antioxidants to butters can be highly effective in reduction of lipid peroxidation. Also, cases of increased lipid peroxidation were seen in traditional butters, indicating the addition of vegetable oils. It can be concluded that this product is sensitive to lipid oxidation and requires special hygienic storage conditions.

کلیدواژه ها:

Antioxidant ، Butter ، Lipid peroxidation ، Malondialdehyde