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alkhass 2022, 4(2): 7-11 |
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Jafari K, Honarvar M, Ghavami M. Antioxidant Activity of Rosemary Extract and its Synergistic Activity with Phospholipids in Oil and Fat. alkhass 2022; 4 (2) :7-11
URL: http://alkhass.srpub.org/article-4-160-en.html
URL: http://alkhass.srpub.org/article-4-160-en.html
Faculty of Food Science and Engineering, Islamic Azad University, Science and Research Branch, Iran.
Abstract: (460 Views)
The aim of this study was to evaluate the effectiveness of rosemary extract and the synergistic effect of phospholipids. In the first part of this study, rosemary extract was extracted with an alcoholic solvent. And its antioxidant activity was evaluated by rancimet method and compared with phospholipids. For this purpose, rosemary extract in three concentrations (0.02%, 0.05% and 0.1%) and phospholipids in two concentrations (0.1% and 0.3%) and a combination of these two substances to tallow to investigate the characteristics Synergistic was added and was tested for 15 days. The results of this study showed that the use of a combination of rosemary extract with phospholipids to improve the oxidative stability of Tallow will lead to the consumption of products with desirable properties and acceptable to consumers.
Type of Study: Research |
Subject:
Chemical Engineering of Food Industry
Received: 2022/02/15 | Revised: 2022/03/23 | Accepted: 2022/03/25 | Published: 2022/04/30
Received: 2022/02/15 | Revised: 2022/03/23 | Accepted: 2022/03/25 | Published: 2022/04/30
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