Effects of ?-tocopherol, ?-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols
dc.authorid | karabulut, ihsan/0000-0002-9014-8863 | |
dc.authorwosid | karabulut, ihsan/ABG-7556-2020 | |
dc.contributor.author | Karabulut, Ihsan | |
dc.date.accessioned | 2024-08-04T20:32:26Z | |
dc.date.available | 2024-08-04T20:32:26Z | |
dc.date.issued | 2010 | |
dc.department | İnönü Üniversitesi | en_US |
dc.description.abstract | Butter oil triacylglycerols (BO-TAGs), free of antioxidants, including beta-carotene, were obtained via sequential treatments with activated carbon (AC) adsorption and alumina column chromatography. cc-Tocopherol, beta-carotene and ascorbyl palmitate (AP) were added to BO-TAGs, individually, or in different combinations. An accelerated oven-oxidation test was carried out at 60 degrees C to determine the most effective dosages of the antioxidants. Among the antioxidants evaluated, alpha-tocopherol was found to be the most effective, at the concentration of 50 mu g/g. To determine the possible synergism between the antioxidants, binary or ternary combinations of alpha-tocopherol, beta-carotene and AP were added to BO-TAGs at concentrations of 50, 5, and 50 mu g/g, respectively. Ternary combinations of these antioxidants were significantly better in retarding oxidation than were binary blends of alpha-tocopherol with beta-carotene or AP. However, a prooxidant effect was observed, especially when beta-carotene and AP were used individually or in binary combination. (C) 2010 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | Inonu University, Directorate for Scientific Research [2007/26] | en_US |
dc.description.sponsorship | This study was supported by Inonu University, Directorate for Scientific Research (Project No. 2007/26). | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2010.04.080 | |
dc.identifier.endpage | 627 | en_US |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issue | 3 | en_US |
dc.identifier.scopus | 2-s2.0-77954622879 | en_US |
dc.identifier.scopusquality | N/A | en_US |
dc.identifier.startpage | 622 | en_US |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2010.04.080 | |
dc.identifier.uri | https://hdl.handle.net/11616/95077 | |
dc.identifier.volume | 123 | en_US |
dc.identifier.wos | WOS:000280917800009 | en_US |
dc.identifier.wosquality | Q1 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier Sci Ltd | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Butter | en_US |
dc.subject | Triacylglycerol | en_US |
dc.subject | alpha-Tocopherol | en_US |
dc.subject | beta-Carotene | en_US |
dc.subject | Ascorbyl palmitate | en_US |
dc.subject | Oxidation | en_US |
dc.subject | Peroxide value | en_US |
dc.subject | p-Anisidine value | en_US |
dc.title | Effects of ?-tocopherol, ?-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols | en_US |
dc.type | Article | en_US |