Beeswax and its unsaponifiable components as natural preservatives for butter and cottonseed oils
作者:
FaragR. S.,
HassanM. N. A.,
AliH. F. M.,
期刊:
International Journal of Food Sciences and Nutrition
(Taylor Available online 1993)
卷期:
Volume 44,
issue 3
页码: 197-205
ISSN:0963-7486
年代: 1993
DOI:10.3109/09637489309017440
出版商: Taylor&Francis
数据来源: Taylor
摘要:
Simple model systems consisting of butter oil or refined cottonseed oil mixed with melted beeswax and its unsaponifiable components were designed to study hydrolytic and oxidative rancidity during storage. Whole beeswax at 0.5 and 1% (w/w) levels possessed significant pro-hydrolytic activity whilst its unsaponifiable components at 0.25 and 0.5% (w/w) exhibited an anti-hydrolytic effect on butter oil. The addition of whole beeswax at 0.5 and 1% caused no effect on the peroxide and thiobarbituric acid values of butter oil. However, beeswax unsaponifiable components significantly reduced both peroxide and thiobarbituric acid values of stored butter oil.
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