Utilization of green tea flavonoids as antioxidant and for improving the shelfe life of processed cream
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2010, Volume 8, Issue 3, Pages 204-215
AbstractThis study was carried out to evaluate the performance of flavonoid compounds extracted from green tea at different concentrations (100 and 200 ppm) as natural antioxidants and their role in prolonging the keeping quality of some short –shelf life dairy products like cream. The results showed that T2 treatment (200ppm of flavonoid extract) was quit low or negligible in some stages of storage in development values of each POV and ADV of fat during storage at ( 6±1ºC), which have retained their validity according to the scale of accepted level of POV and ADV values even after 14 days of storage, followed in importance by T1 treatment with 100 ppm of flavonoid extract and treatments BHT2 and BHT1 butylated hydroxyl toluene which used as industrial antioxidant compared with control which was refused at the 10th day of storage at ( 6±1ºC).
To evaluate the performance of flavonoid extract as antioxidant and its efficiency comparing with industrial antioxidant BHT, They were added to linoleic acid and incubation was done at 40 ºC for 14 days Results showed that the flavonoid extract had great ability to protect linoleic acid from oxidation and the inhibition rates were 90% and 78% for the flavonoid extract and BHT respectively, compared with the control.
A sensory evaluation was carried out on processed cream during storage at (6±1ºC). The results revealed that treatment T2 got highest marks awarded in the evaluation for all period storage (14-days) followed by T1, BHT2 and BHT1 while the control took the least.
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