Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Cristina-Ramona METZNER UNGUREANU, Adriana-Ioana MORARU MANEA, Delia-Gabriela DUMBRAVA, Diana-Nicoleta RABA, Carmen Daniela PETCU, Adrian RIVIS, Mariana-Atena POIANA
The aim of this study was to assess the ability of two freeze-dried extracts from blackberry processing by-products resulted after juice extraction, compared to butylhydroxytoluene (BHT) in preventing the lipid oxidation of sunflower oil (SFO) subjected to high-temperature heating at 180ºC up to 12 hours. The blackberries were collected from spontaneous flora of two regions of Romania, Zugau (Arad County) and Paltinis (Sibiu County) and the blackberry by-products extracts (BBE) were noted according to the place of origin as ZBBP, respectively PBBE. The evolution of lipid oxidation was tracked by means of specific indices as: peroxide value (PV), p-anisidine value (p-AV), total oxidation (TOTOX) value and the response of TBA-malondialdehyde (MDA) interactions evaluated by thiobarbituric acid (TBA) method. The results revealed that BBE displayed a high inhibitory effect on SFO thermo-oxidation. This response was dose-dependent, thus, the rate of lipid oxidation was inversely related to BBE concentration. The recorded data highlighted that BBE constitutes efficient natural antioxidants that can contribute to the development of sunflower oil with extended thermo-oxidative stability.
[Read full article] [Citation]
