EFFICIENCY OF ANTIOXIDANTS FROM NATURAL SOURCES IN BAKERY PRODUCTS

被引：33

作者：

BASSIOUNY, SS ^{[1
]}

HASSANIEN, FR ^{[1
]}

ALI, FAE ^{[1
]}

ELKAYATI, SM ^{[1
]}

机构：

[1] DESERT RES INST,DEPT PLANT ECOL,AROMAT & MED PLANTS UNIT,CAIRO,EGYPT

来源：

FOOD CHEMISTRY | 1990年 / 37卷 / 04期

关键词：

D O I：

10.1016/0308-8146(90)90110-P

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A soda cracker biscuit was processed using a fine powder of marjoram, spearmint, peppermint and basil, and their purified ether extracts as natural antioxidants. Addition of purified ether extract of each of the four plant materials gave an excellent antioxidant effect on the biscuit compared with the effect of BHA at concentrations of 0·01, 0·02, and 0·03%. Addition of a fine powder of all plant materials at 0·5% gave an antioxidant effect on the biscuit, compared to the control sample. Addition of a 1% mixture of equal amounts of the four plant powders caused a pro-oxidant effect in the biscuit. © 1990.

引用

页码：297 / 305

页数：9

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