.png){kind=icon}
返回
By-products from fruit processing
.png){kind=icon}
PRE
AI
DOI：10.1007/s10973-017-6242-3.png)
.png){kind=icon}
原文求助.png){kind=icon}
分享.png){kind=icon}
收藏
摘要
En 中文
The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were evaluated by pressurized differential scanning calorimetry (P-DSC) and Rancimat methods. Among the extracts, that obtained from CB showed the highest content of total extractible phenolic. Soybean oil added of CM extract showed greater (p < 0.05) oxidative stability in Rancimat analysis, while by P-DSC method CB was the extract more effective (p < 0.05) to protect soybean oil. Soybean oil added of CB extract showed higher (p < 0.05) OIT values compared to those added of CM, CG and synthetic antioxidants BHT and TBHQ. The combination of CB, CM and CG extracts with TBHQ showed synergistic effects, while CM and CB combined with BHT showed antagonistic effect on oxidative stability in soybean oil. The OIT results obtained from analysis by P-DSC and the OSI results obtained by Rancimat showed Pearson moderate correlation (r = 0.42). These results suggest the CB, CM and CG extracts as good source of antioxidant compounds with potential for combined application with synthetic antioxidants to prevent oxidation in soybean oil.
Keyword:
Fruit by-products
Guava
Mango
Barbados cherry
Rancimat
P-DSC
AI总结
对已上传原文的论文进行重点信息的提取，主要内容包括：简要概述、研究摘要、背景介绍、关键亮点、图文解析、展望与总结。
期刊
IF:
3.1
论文数:
1.8W
被引数:
3.2W
机构
暂无机构信息
引用论文
Effectiveness of Devices to Monitor Biofouling and Metals Deposition on Plumbing Materials Exposed to a Full-Scale Drinking Water Distribution System.png)
PLOS ONE
OAAI
PLOS ONEIF0
OAAI分享收藏Analysis of the thermal decomposition of commercial vegetable oils in air by simultaneous TG/DTA
PREAI
分享收藏Effect of antioxidants on oxidative stability of edible fats and oils: Thermogravimetric analysis
PREAI
分享收藏Improving fatigue behavior of cow-dung fiber reinforced epoxy composite using waste glass powder
PREAI
分享收藏Total phenolics, antioxidant activity, and functional properties of 'Tommy Atkins' mango peel and kernel as affected by drying methodsFOOD CHEMISTRY
FOOD CHEMISTRYIF9.8
PREAI
分享收藏Antioxidant Activity of Co-Products from Guava, Mango and Barbados Cherry Produced in the Brazilian NortheastMOLECULES
OAAI
MOLECULESIF4.6
OAAI分享收藏
查看更多内容