Effects of Some Natural Antioxidants Mixtures on Margarine Stability
Application of synthetic antioxidants such as tertbutylhydroquinon
(TBHQ), in spite of their efficiency, is questioned
because of their possible carcinogenic effect. The purpose of this
study was application of mixtures of natural antioxidants that provide
the best oxidative stability for margarine. Antioxidant treatments
included 10 various mixtures (F1- F10) containing 100-500ppm
tocopherol mixture (Toc), 100-200ppm ascorbyl palmitate (AP), 100-
200ppm rosemary extract (Ros) and 1000ppm lecithin(Lec) along
with a control or F0 (with no antioxidant) and F11 with 120ppm
TBHQ. The effect of antioxidant mixtures on the stability of
margarine samples during oven test (60°C), rancimat test at 110°C
and storage at 4°C was evaluated. Final ranking of natural antioxidant
mixtures was as follows: F2,F10>F5,F9>F8>F1,F3,F4>F6, F7.
Considering the results of this research and ranking criteria,
F2(200ppmAp + 200ppmRos) and F10(200ppmRos + 200ppmToc
+1000ppmLec) were recommended as substitutes for TBHQ to
maintain the quality and increase the shelf-life of margarine.
[1] R. D. O' Brien, Fats and oils: Formulation and processing for
application. 2nd ed., London & New York: CRC Press, 2004, pp. 235-
474W.-K. Chen, Linear Networks and Systems (Book style). Belmont,
CA: Wadsworth, 1993, pp. 123-135.
[2] N. A .M. Eskin, , and D. S. Robinson, Food shelflife stability. London:
CRC Press, 2001, pp.178-182.B. Smith, "An approach to graphs of linear
forms (Unpublished work style)," unpublished.
[3] J. Pokorny, N. V. Yanishlieva, and M.H. Gordon, Antioxidants in food,
Boca Raton: CRC press, 2001, pp. 324-344,360.
[4] Y. H. Chu, and H. F. Hsu, "Effects of antioxidants on peanut oil
stability," Food Chemistry J., vol. 66, pp. 29-34, 1999.
[5] R. J. Hamilton, C. Kula, G. P. McNeill, F. B. Padley, and J. H. Pierce,
"Effects of tocopherols, ascorbyl palmitate, and lecithin on
autoxidation of fish oil, " AOCS J. , vol. 75, no. 7, pp. 813-823,1998.
[6] A. R. Hras, M. Hadolin, Z. Knez, and D. Bauman, "Comparison of
antioxidative and synergistic effects of rosemary extract with alfatocopherol,
ascorbyl palmitate, and citric acid in sunflower oil," Food
Chemistry J., vol. 71, pp. 229-233, 2000.
[7] E. N. Frankel, S. W. Huang, J. Kanner, and B. German, "Interfacial
phenomena in the evaluation of antioxidants: Bulk oils vs. emulsions,"
Agriculture & Food Chemistry J., vol. 42, no. 5, pp.1054-1059, 1994.
[8] P. Zandi, and L. Ahmadi, "Antioxidant effect of plant extracts of
Labiatae family," Food Science & Technology J. , vol. 37, no. 4, pp. 436-
439,2000.
[9] T. Koga, and J. Terao, "Phospholipids increase radical-scavenging
activity of vitamin E in a bulk model system, " Agriculture & Food
Chemistry J. , vol. 43, no. 6, pp. 1450-1454, 1995.
[10] H. Saito, and K. Ishihara, "Antioxidant activity and active sites of
phospholipids as antioxidants," AOCS J., vol. 74, no. 12 , pp. 1531-
1536,1997.
[11] N. M. Bandarra, R. M. Campos, I. Batista, M. L. Nunes, and J. M. Empi,
"Antioxidant synergy of ╬▒-tocopherol and phospholipids," AOCS J., vol.
76, no.8, pp.905-913, 1999.
[12] Official methods and recommended practices of the American Oil
Chemists' Society Method Cd8-53, Cd 18-90, Cd 3d-63, Cd 1d-92, Cd
12d-92.(5th ed.). Champaign: American Oil Chemists' Society.1997.
[13] K. D. Economou, V. Oreopoulou, and C. D. Thomopoulos, "Antioxidant
activity of some plant extracts of the family Labiatae, AOCS J., vol. 68,
no. 2, pp.109-113, 1991.
[14] Animal and vegetable fats and oils-Preparation of methyl esters of fatty
acids, ISO 5509, 2002.
[15] Animal and vegetable fats and oils- Analysis by gas chromatography of
methyl esters of fatty acids, ISO 5508, 2002.
[16] N. V. Yanishlieva, and E. M. Marinova, "Antioxidant effectiveness of
some natural antioxidants in sunflower oil, " Zeitschrift fur Lebensmittel-
Untersuchung und Forschung, vol. 203, pp. 220-223,1996.
[17] Standard for margarine, Institute of Standard & Industrial Research of
Iran, no. 143, 2nd. ed., 1999.
[18] Codex Alimentarius Commission, Codex Standard for margarine, Codex
stan32, Second Edition, 2001.
[19] A. Judde, P. Villeneuve, A. R. Castera, and A. L. Guillou, "Antioxidant
effects of soy lecithins on vegetable oil oxidative stability and their
synergism with tocopherols," AOCS J. , vol.80, no.12, pp.1209-1215,
2003.
[1] R. D. O' Brien, Fats and oils: Formulation and processing for
application. 2nd ed., London & New York: CRC Press, 2004, pp. 235-
474W.-K. Chen, Linear Networks and Systems (Book style). Belmont,
CA: Wadsworth, 1993, pp. 123-135.
[2] N. A .M. Eskin, , and D. S. Robinson, Food shelflife stability. London:
CRC Press, 2001, pp.178-182.B. Smith, "An approach to graphs of linear
forms (Unpublished work style)," unpublished.
[3] J. Pokorny, N. V. Yanishlieva, and M.H. Gordon, Antioxidants in food,
Boca Raton: CRC press, 2001, pp. 324-344,360.
[4] Y. H. Chu, and H. F. Hsu, "Effects of antioxidants on peanut oil
stability," Food Chemistry J., vol. 66, pp. 29-34, 1999.
[5] R. J. Hamilton, C. Kula, G. P. McNeill, F. B. Padley, and J. H. Pierce,
"Effects of tocopherols, ascorbyl palmitate, and lecithin on
autoxidation of fish oil, " AOCS J. , vol. 75, no. 7, pp. 813-823,1998.
[6] A. R. Hras, M. Hadolin, Z. Knez, and D. Bauman, "Comparison of
antioxidative and synergistic effects of rosemary extract with alfatocopherol,
ascorbyl palmitate, and citric acid in sunflower oil," Food
Chemistry J., vol. 71, pp. 229-233, 2000.
[7] E. N. Frankel, S. W. Huang, J. Kanner, and B. German, "Interfacial
phenomena in the evaluation of antioxidants: Bulk oils vs. emulsions,"
Agriculture & Food Chemistry J., vol. 42, no. 5, pp.1054-1059, 1994.
[8] P. Zandi, and L. Ahmadi, "Antioxidant effect of plant extracts of
Labiatae family," Food Science & Technology J. , vol. 37, no. 4, pp. 436-
439,2000.
[9] T. Koga, and J. Terao, "Phospholipids increase radical-scavenging
activity of vitamin E in a bulk model system, " Agriculture & Food
Chemistry J. , vol. 43, no. 6, pp. 1450-1454, 1995.
[10] H. Saito, and K. Ishihara, "Antioxidant activity and active sites of
phospholipids as antioxidants," AOCS J., vol. 74, no. 12 , pp. 1531-
1536,1997.
[11] N. M. Bandarra, R. M. Campos, I. Batista, M. L. Nunes, and J. M. Empi,
"Antioxidant synergy of ╬▒-tocopherol and phospholipids," AOCS J., vol.
76, no.8, pp.905-913, 1999.
[12] Official methods and recommended practices of the American Oil
Chemists' Society Method Cd8-53, Cd 18-90, Cd 3d-63, Cd 1d-92, Cd
12d-92.(5th ed.). Champaign: American Oil Chemists' Society.1997.
[13] K. D. Economou, V. Oreopoulou, and C. D. Thomopoulos, "Antioxidant
activity of some plant extracts of the family Labiatae, AOCS J., vol. 68,
no. 2, pp.109-113, 1991.
[14] Animal and vegetable fats and oils-Preparation of methyl esters of fatty
acids, ISO 5509, 2002.
[15] Animal and vegetable fats and oils- Analysis by gas chromatography of
methyl esters of fatty acids, ISO 5508, 2002.
[16] N. V. Yanishlieva, and E. M. Marinova, "Antioxidant effectiveness of
some natural antioxidants in sunflower oil, " Zeitschrift fur Lebensmittel-
Untersuchung und Forschung, vol. 203, pp. 220-223,1996.
[17] Standard for margarine, Institute of Standard & Industrial Research of
Iran, no. 143, 2nd. ed., 1999.
[18] Codex Alimentarius Commission, Codex Standard for margarine, Codex
stan32, Second Edition, 2001.
[19] A. Judde, P. Villeneuve, A. R. Castera, and A. L. Guillou, "Antioxidant
effects of soy lecithins on vegetable oil oxidative stability and their
synergism with tocopherols," AOCS J. , vol.80, no.12, pp.1209-1215,
2003.
@article{"International Journal of Biological, Life and Agricultural Sciences:52312", author = "Maryam Azizkhani and Parvin Zandi", title = "Effects of Some Natural Antioxidants Mixtures on Margarine Stability", abstract = "Application of synthetic antioxidants such as tertbutylhydroquinon
(TBHQ), in spite of their efficiency, is questioned
because of their possible carcinogenic effect. The purpose of this
study was application of mixtures of natural antioxidants that provide
the best oxidative stability for margarine. Antioxidant treatments
included 10 various mixtures (F1- F10) containing 100-500ppm
tocopherol mixture (Toc), 100-200ppm ascorbyl palmitate (AP), 100-
200ppm rosemary extract (Ros) and 1000ppm lecithin(Lec) along
with a control or F0 (with no antioxidant) and F11 with 120ppm
TBHQ. The effect of antioxidant mixtures on the stability of
margarine samples during oven test (60°C), rancimat test at 110°C
and storage at 4°C was evaluated. Final ranking of natural antioxidant
mixtures was as follows: F2,F10>F5,F9>F8>F1,F3,F4>F6, F7.
Considering the results of this research and ranking criteria,
F2(200ppmAp + 200ppmRos) and F10(200ppmRos + 200ppmToc
+1000ppmLec) were recommended as substitutes for TBHQ to
maintain the quality and increase the shelf-life of margarine.", keywords = "Margarine, Natural antioxidant, Oxidative stability,
Shelf-life.", volume = "3", number = "1", pages = "31-4", }
