Study on the antioxidative effect of antioxidant compound on low-calorie cocoa butter equivalent

doi:10.13386/j.issn1002-0306.2012.19.059

Study on the antioxidative effect of antioxidant compound on low-calorie cocoa butter equivalent[J]. Science and Technology of Food Industry, 2012, (19): 285-287. DOI: 10.13386/j.issn1002-0306.2012.19.059

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Study on the antioxidative effect of antioxidant compound on low-calorie cocoa butter equivalent

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The antioxidant activities on low-calorie cocoa butter equivalent of butylated hydroxytoluene (BHT) , phytic acid (PA) and Vitamin E (VE) were studied by Schaal experiment, with peroxide value as the evaluation index.Response surface methodology was used to optimize and determine the antioxidant compound.The results showed that the compositions of the optimized antioxidant compound were BHT 0.11‰, PA 0.11‰, VE 0.13‰ and every component of the antioxidant compound had obvious synergistic effect.The antioxidant activity of the optimized was much better, compared with that of single antioxidant.

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Science and Technology of Food Industry

Study on the antioxidative effect of antioxidant compound on low-calorie cocoa butter equivalent

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