書誌事項
- タイトル別名
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- Effects of Several Antioxidants on the Stability of Margarine Containing Fish Oil
- 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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説明
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.
収録刊行物
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- 油化学
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油化学 43 (9), 711-718, 1994
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282680312113280
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- NII論文ID
- 10006946606
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- NII書誌ID
- AN00245435
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- ISSN
- 0513398X
- 18842003
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- NDL書誌ID
- 3893976
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
