Inhibition of butter oxidation by N-acetyl-cysteine and glutathione

 
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2008 (EN)
Inhibition of butter oxidation by N-acetyl-cysteine and glutathione (EN)

Papadopoulou, D. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Papadopoulou, D. (EN)

The ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of butter was evaluated. Peroxide value and thiobarbituric acid reactive substances were monitored during storage of butter at 50 degrees C for up to 84 days and at 110 degrees C for up to 12 h. N-Acetyl-cysteine and glutathione inhibited butter oxidation at 50 degrees C and at 110 degrees C. They were active at 10 mg/L and in a higher degree at 20 mg/L. N-Acetyl-cysteine appeared to be more active than glutathione. At 50 degrees C, N-acetyl-cysteine at 20 mg/L exhibited antioxidant activity comparable to that of butylated hydroxyanisole (BHA) at 200 mg/L. Volatile aldehydes were also determined during storage of butter at 50 degrees C for 10 days. N-Acetyl-cysteine and glutathione, each at 20 mg/L, inhibited the formation of several volatile aldehydes such as hexanal to an extent equal to BHA at 200 mg/L. Present results indicate that N-acetyl-cysteine and glutathione, especially the former, may be taken into account as antioxidants in butter during storage and cooking. (EN)

butter (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

European Food Research and Technology (EN)

English

2008

<Go to ISI>://000256529400030

Springer-Verlag (EN)



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