چکیده مقاله
Olive oil, widely used in Mediterranean diets and Iran's culinary applications for salads and cooking, is prone to oxidative degradation due to its high oleic acid content, leading to rancidity, nutrient depletion, and 20 25% loss during storage This study evaluated ginger extract's potential to inhibit olive oil oxidation compared to tert butylhydroquinone TBHQ Methods involved ultrasonic assisted extraction of ginger phenolics, addition at 200 500 ppm, and comparison with TBHQ Parameters assessed were peroxide value PV , anisidine value AV via spectrophotometry, oxidative stability using Rancimat method, and sensory evaluation Conducted on 30 liters of extra virgin olive oil from northern Iran orchards, results showed ginger extract at 350 ppm reducing PV by 40%, AV by 38% after 30 day storage at 60°C, and extending Rancimat induction time by 35%, outperforming TBHQ in odor preservation with scores improving from 6 2 to 8 3 on a 9 point scale Phenolic retention was 28% higher than in TBHQ samples, enhancing antioxidant properties Leveraging Iran's ginger cultivation, this approach promotes natural preservation, reducing synthetic additive reliance and supporting clean label products It could mitigate annual oxidative losses approximately 150,000 tons and boost market competitiveness
کلیدواژهها
نویسندگان
Moein Taher Khani
PhD in Nutritional Sciences, Iran university of medical sciences, Tehran, Iran
Parisa Moallemi
PhD in Food Technology, Islamic Azad University, Noor Branch, Mazandaran, Iran
Somayeh Rahimi Malekshan
PhD in Food Technology, Islamic Azad University, Varamin Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Behzad Beizaei
PhD in Food Technology, Islamic Azad University, Tehran Azad Medical Sciences Branch, Tehran, Iran
شیوه ارجاع
Khani, Moein Taher and Moallemi, Parisa and Rahimi Malekshan, Somayeh and Jamshid Eini, Morteza and Beizaei, Behzad,1404,Effects of Ginger Extract on Olive Oil Stability Compared to Synthetic Antioxidant TBHQ,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین