Effects of Several Antioxidants on the Stability of Margarine Containing Fish Oil

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  • 魚油含有マーガリンの安定性に及ぼす数種の酸化防止剤の効果
  • ギョユ ガンユウ マーガリン ノ アンテイセイ ニ オヨボス スウシュ ノ サ

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A comparative study was made of the effects of various antioxidants on margarine containing unhydrogenated fish oil during storage at 10°C. The antioxidants were a mixed-tocopherol concentrate (Toc), t-butylhydroquinone (TBHQ), 3, 3', 4', 5, 7-pentahydroxyflavon (quercetin, Que), catechin (Cat), and Toc in combination with L-ascorbyl palmitate (AP), L-histidine (His) or AP+n-propyl gallate (PG). They were present in margarine at 0.2 % for Toc and 0.01 % for each of the others. An increass in thiobarbituric acid number in the control margarine without an antioxidant was observed during storage, but which was suppressed on adding an antioxidant. Toc in combination with AP+PG was the most effective as an antioxidant followed by TBHQ>>Toc+AP>Toc>Toc+His>Que>Cat. TBHQ and Toc with AP + PG strongly stabilized icosapentaenoic acid (C20 : 5), docosahexaenoic acid (C22 : 6), vitamin A and β-carotene in the margarine and thus is most effective for maintaining quality.

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