Chemical stabilization of fats rich in long chain polyunsaturated fatty acids by antioxidants addition

Abstract

The research was conducted in order to evaluate the effect of natural (β-carotene and ascorbic acid) antioxidants on the oxidative stability of alimentary chicken fat in order to improve its safety and extend the shelf life. Peroxide value was significantly influenced by the storage time (p < 0.001) in chicken fat and 0.01% additivated fat. In control was found the highest level of peroxide value followed by 0.01% and 0.05% additivated fat. Regardless of the type of fat, the highest peroxide index level was found at 180 days of storage. Saturated fatty acids content increased, but monounsaturated and polyunsaturated fatty acids content decreased during refrigerated storage. Storage time showed to be most correlated with monounsaturated fatty acids for control (r = 0.93), followed by 0.01% additivated fat (r = 0.87) and 0.05% additivated fat (r = 0.76). The development of rancidity in chicken fat was significantly (p < 0.01) reduced by the addition of β-carotene and ascorbic acid in concentration of 0.05%.

Effect of Salicylic Acid Pretreatment on Seedling Growth and Antioxidant Enzyme Activities of Sunflower (Helianthus Annuus L.) and Linseed (Linum Usitatissimum L.) Plants in Salinity Conditions

“…As a result of the study, they reported that the combination of both applications played an effective role in the increase of carotenoids. ß-carotene is an organic red-orange colored pigment that is abundant in plants (Pop et al, 2019). Sadi et al (2017) in their study to determine the biochemical characterization of 4 (Avangard, Bony Doon, Linda and Linton) linseed varieties (phenolics, flavonoids, β-carotene, lycopene, DPPH radical capture activity, MDA, proline, SOD, CAT, APx, and GR) reported that they determined to be high.…”