Effects of Four Natural Antioxidants on Oxidative Stability of Bulk Fat and Margarine

doi:10.7506/spkx1002-6630-201407004

Abstract

Abstract:

The antioxidative effect of the hydrophobic natural antioxidants rosemary extract (ROS), vitamin E (VE),ascorbyl palmitate (AP) and the hydrophilic natural antioxidant epigallocatechin gallate (EGCG) on palm oil-based bulkfat and water-in-oil margarine products were evaluated and compared. The results showed that antioxidants with differentsolubility in oil and water had different effects on bulk fat and margarine, respectively. Margarine products with 0.02%EGCG exhibited the best stability while ROS was more effective in bulk fat system at a concentration of 0.07%. It was alsofound that the oxidative stability of margarine was worse than the bulk fat.

Key words: natural antioxidants, vitamin E, rosemary (ROS), ascorbyl palmitate (AP), epigallocatechin gallate (EGCG);palm oil, water-in-oil, margarine

WANG Yue, WANG Xing-guo, ZHANG Ya-fei, MENG Zong, ZHANG Hong. Effects of Four Natural Antioxidants on Oxidative Stability of Bulk Fat and Margarine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407004.

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Effects of Four Natural Antioxidants on Oxidative Stability of Bulk Fat and Margarine

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