Title of article :
The Stabilizing Effect of Natural and Synthetic Antioxidant on Mutton Tallow- Evaluation of DSC and its Comparison with Rancimat
Author/Authors :
Ramezan، Y. نويسنده Ph. D. Student of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch , , Ghavami، M. نويسنده , , Bahmaei، M. نويسنده Associate Professor of theFaculty of Chemistry, Tehran North Branch , , Givianrad، M. H. نويسنده Assistant Professor of the Department of Analytical Chemistry, Science and Research Branch , , Hemmasi، A. H. نويسنده Associate Professor of theDepartment of Wood and Paper Science and Technology, College of Agriculture and Natural Resources,Tehran Science and Research Branch ,
Issue Information :
دوفصلنامه با شماره پیاپی سال 2017
Abstract :
ABSTRACT:The antioxidant activities of TBHQ, BHT and tocopherol mixtures at different concentrations (0, 100, 200, 400 mg/kg) have been evaluated by the application of Differential Scanning Calorimetry (DSC) andRancimat apparatus. Rancimat apparatus that measures the secondary oxidation products was set at 110 ?C with an air flow of 18-20 L/hto measure the induction period (IP) of the samples. The DSC method was concerned with the oxidation of the samples in an oxygen flow DSC cell, while the cell temperature was set at isothermal temperature of 150?C. Oxidative induction time (T0),and the maximum of the peak (Tmax) were improved with increasing antioxidant concentrations. According to the results, tocopherols mixture was the most efficient antioxidant, followed by TBHQ and BHT. Furthermore, it was indicated that there is a good agreement (P < 0.0001) between both methods and values obtained.In conclusion, the DSC method is a fast, convenient and reliable method to predict the antioxidant activities.
Journal title :
Journal of Food Biosciences and Technology
Journal title :
Journal of Food Biosciences and Technology
