Effect of natural antioxidants on the resistance to oxidation of ghee of Inner Mongolia

XUE Lu; ZHANG Qi; LU Xiao-xiang

doi:10.13386/j.issn1002-0306.2014.11.050

XUE Lu, ZHANG Qi, LU Xiao-xiang. Effect of natural antioxidants on the resistance to oxidation of ghee of Inner Mongolia[J]. Science and Technology of Food Industry, 2014, (11): 268-272. DOI: 10.13386/j.issn1002-0306.2014.11.050

Citation:

Effect of natural antioxidants on the resistance to oxidation of ghee of Inner Mongolia

Graphical Abstract

Abstract

Abstract

Ghee is prone to be oxidated during the storage period.In order to avoid the security of synthetic antioxidants, the antioxidant effects of 6 kinds of essential oil, vitamin E, and the synthetic antioxidant of BHT in ghee were studied by OXITEST food oxidation apparatus in this paper.The results showed that the optimum dosages of clove essential oil was 0.08%.The antioxidantive of Clove essential oil's was superior to other essential oils and vitamin E.The antioxidation ability of antioxidant used in this paper were 0.020% BHT > 0.08% clove essential oil > 0.005% BHT > 0.03% vitamin E.

FullText(HTML)

References (19)

Supplements (0)

Cited By

Science and Technology of Food Industry

Effect of natural antioxidants on the resistance to oxidation of ghee of Inner Mongolia

Abstract

Catalog

Export File

Citation

Format

Content