Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions

被引：11

作者：

Budryn, Grazyna ^{[1
]}

Nebesny, Ewa ^{[1
]}

Zyzelewicz, Dorota ^{[1
]}

机构：

[1] Tech Univ Lodz, Fac Food Sci & Biotechnol, Dept Chem Food Technol, PL-90924 Lodz, Poland

来源：

GRASAS Y ACEITES | 2011年 / 62卷 / 02期

关键词：

Coffee extracts; DSC; Lard; Oxidative stability; Sunflower oil; SCANNING CALORIMETRIC ANALYSIS; PLANT-EXTRACTS; HEATED OILS; ANTIOXIDANT EFFICACY; ACCELERATED STORAGE; OLIVE OIL; POLYPHENOLS; PROTECTION; QUALITY; SYSTEM;

D O I：

10.3989/gya.067210

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The oxidative stability of sunflower oil and lard supplemented with water extracts of green and roasted, Arabica and Robusta coffee beans was estimated. A decrease in the rate of fat oxidation reactions during the storage of samples for 12 weeks at ambient temperature which resulted from the addition of coffee extracts was evaluated using standard chemical methods such as the determination of peroxide and p-anisidine value and the assays of conjugated dienes and trienes as well as physical methods such as the determination of thermal profile by DSC. The sensory properties of all fat samples were also determined. These measurements showed that 0.1% water coffee extracts in fats decreased (p<0.05) the quantities assayed by the chemical methods as compared to the control samples and approximately halved the rate of fat oxidation. In addition, the thermal profile analysis revealed that supplementing with coffee extracts reduced the extent of negative changes in the thermal properties of fats. The effectiveness of the tested coffee extracts decreased in the order: green Robusta > green Arabica > roasted Robusta > roasted Arabica.

引用

页码：155 / 161

页数：7

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