Inhibition of butter oxidation by some phenolics
(EN)
Soulti, K.
(EN)
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
(EL)
Soulti, K.
(EN)
The ability of some phenolic compounds to inhibit butter oxidation was evaluated. Peroxide values and thiobarbituric acid reactive substances were monitored during storage of butter at 50 degrees C and at 110 degrees C. Gallic acid, caffeic acid and catechin, each at 80 mg/L, inhibited butter oxidation at 50 degrees C to a degree equal to that of butylated hydroxyanisole (BHA) at 200 mg/L. Gallic acid, at 80 mg/L, was more effective than BHA, at 200 mg/L, in inhibiting butter oxidation at 110 degrees C. Present results indicate that some phenolics, and especially gallic acid, may be taken into account as antioxidants in butter.
(EN)
