Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

Autor: Nadia Chougui, Brahim Zeroual, Fatima Naraoui, Romain Larbat, Naima Djerroud, Khellaf Aliane, Samir Hadjal
Přispěvatelé: Université Abderrahmane Mira [Béjaïa], CEVITAL, Cevital, Laboratoire Agronomie et Environnement (LAE), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL), Chougui, Nadia
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Antioxidant
medicine.medical_treatment
propriété antioxydante
Ingénierie des aliments
sous produit
[SDV.SA.AGRO]Life Sciences [q-bio]/Agricultural sciences/Agronomy
Antioxidants
Analytical Chemistry
chemistry.chemical_compound
plante fruitière
Vitamin E
Food science
PEAR
vitamine e
Opuntia
General Medicine
extrait végétal
conservation des aliments
Lipid oxidation
plante médicinale
Antioxidant and antiradical activities
Margarine
Opuntia ficus-indica
Peels
Phenolic compounds
system
capacity
rancimat method
oil
phenolic-acid
flavonoid
parameter
opuntia ficus indica
peroxydation des lipides
Butylated hydroxyanisole
Quercetin
Oxidation-Reduction
Vitamin
Hydroxybenzoic acid
composé phénolique
radical libre
Food Preservation
Botany
Autre (Chimie)
quercetine
medicine
Food engineering
Plant Extracts
écorce de fruit
body regions
Food Storage
chemistry
Fruit
Food Preservatives
flavonoïde
Other
Food Science
Zdroj: Food Chemistry
Food Chemistry, Elsevier, 2015, 173, pp.382-390. ⟨10.1016/j.foodchem.2014.10.025⟩
Food Chemistry (173), 382-390. (2015)
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2014.10.025⟩
Popis: International audience; This study falls within the framework of the industrial exploitation of by-products of the prickly pear (Opuntia ficus-indica). The study aims to evaluate the use of hydro-ethanolic extract of prickly pear peels as a substitute of vitamin E used as antioxidant in margarine preservation. The extract was rich in total phenolics (1512.58 mg GAE/100 g DM). HPLC-DAD-ESI-MSn analyses allowed the identification of sixteen compounds belonging to hydroxybenzoic acids, hydroxycinnamic acids and flavonoids. The extract displayed a reducing power and an antiradical activity that were respectively similar to and lower than the two antioxidant standards quercetin and butylated hydroxyanisole. Tests conducted at laboratory and pilot scales showed that the margarines elaborated with peel extract were more resistant to oxidation than the margarine reference with vitamin E. In addition, neither the physicochemical nor the microbiological properties were modified. Prickly pear peels contain bioactive substances that could be used in different food sectors.
Databáze: OpenAIRE
Externí odkaz: