Antioxidant Effect Potential of Garlic In Vitro and Real Food System: Effects of Garlic Supplementation on Oxidation Stability and Sensory Properties of Butter
Yazarlar (2)
Prof. Dr. Serap Aydın Kastamonu Üniversitesi, Türkiye
Doç. Dr. Deren TAHMAS KAHYAOĞLU Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | European Journal of Lipid Science and Technology (Q4) | ||
| Dergi ISSN | 1438-7697 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 02-2020 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 22-01-2020 |
| Cilt / Sayı / Sayfa | 122 / 3 / 1900261–0 | DOI | 10.1002/ejlt.201900261 |
| Makale Linki | https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201900261 | ||
| Özet |
| In this research, the effect of adding garlic and synthetic antioxidant to butter produced on both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th, 60th, 75th, and 90th days) process is investigated. With this aim, two replicates of butter samples as control, containing different proportions of garlic (butter treated with 2.5%, 5%, 7.5%, 10% crushed garlic) and with 50 ppm butylated hydroxytoluene (BHT) added are prepared. 2,2′‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) and 2,2‐diphenyl‐1‐picrylhydrazyl free radical‐scavenging ability, ferric reducing antioxidant power value of garlic are found as 26.05%; 87.48%; 70 mm mL−1, respectively. Total phenolic content, total flavonoids, and total antioxidant capacity of fresh garlic are determined. The main components of essential oil of garlic are determined. The rate of oxidation decreases as the garlic rate increases. The highest … |
| Anahtar Kelimeler |
| antioxidants | butter | garlic | oxidation |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 14 |
| Scopus | 17 |
| Google Scholar | 27 |