By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter
| Autor: | Yahya Rokni, Z. Rais, Nour Elhouda Mtarfi, Ez-Zahra Kharmach, Karima Alaoui, Mustapha Taleb, Zineb Majbar, Mohamed Ben Abbou, Hind Mikdame |
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| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
Article Subject medicine.medical_treatment 03 medical and health sciences medicine Olive oil extraction TX341-641 Food science Peroxide value Safety Risk Reliability and Quality 030304 developmental biology 040502 food science 0303 health sciences Nutrition. Foods and food supply Chemistry digestive oral and skin physiology technology industry and agriculture Pomace food and beverages 04 agricultural and veterinary sciences Ascorbic acid Wastewater Polyphenol 0405 other agricultural sciences Food Science Olive oil |
| Zdroj: | Journal of Food Quality, Vol 2020 (2020) |
| ISSN: | 1745-4557 0146-9428 |
| Popis: | Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was valued as a source of natural antioxidants and compared with a synthetic antioxidant ascorbic acid. Concentrations of 2, 4, 6, and 8 mg of the olive mill waste water as well as pomace and ascorbic acid are added to butter (commercial butter) and placed under storage conditions in the oven (accelerated test: 60°C) for 3 months. The alteration of the butter used was followed by determination of the peroxide value and acidity and microbiological analysis. The results obtained show that butters containing olive by-products have undergone less marked oxidative deterioration than those of the control (without additives). The best oxidative stability of butter was achieved by adding 80 mg/kg of butter, a result comparable with that obtained by adding ascorbic acid. |
| Databáze: | OpenAIRE |
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