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    STUDIA CHEMIA - Ediţia nr.1 din 2019  
         
  Articol:   CHEMICAL STABILIZATION OF FATS RICH IN LONG CHAIN POLYUNSATURATED FATTY ACIDS BY ANTIOXIDANTS ADDITION.

Autori:  FLAVIA POP, DANIEL NĂSUI, ZORICA VOȘGAN, CRISTINA MIHALI, CLAUDIA BUTEAN. 		 
       
         
  Rezumat:  
DOI: 10.24193/subbchem.2019.1.14
pp. 173-184
Published Online: 2019-03-30
Published Print: 2019-03-30
VIEW PDF: chem.ubbcluj.ro/~studiachemia/chemia2019_1.html

The research was conducted in order to evaluate the effect of natural (β-carotene and ascorbic acid) antioxidants on the oxidative stability of alimentary chicken fat in order to improve its safety and extend the shelf life. Peroxide value was significantly influenced by the storage time (p < 0.001) in chicken fat and 0.01% additivated fat. In control was found the highest level of peroxide value followed by 0.01% and 0.05% additivated fat. Regardless of the type of fat, the highest peroxide index level was found at 180 days of storage. Saturated fatty acids content increased, but monounsaturated and polyunsaturated fatty acids content decreased during refrigerated storage. Storage time showed to be most correlated with monounsaturated fatty acids for control (r = 0.93), followed by 0.01% additivated fat (r = 0.87) and 0.05% additivated fat (r = 0.76). The development of rancidity in chicken fat was significantly (p < 0.01) reduced by the addition of β-carotene and ascorbic acid in concentration of 0.05%.

Keywords: chemical stabilization, β-caroten, ascorbic acid, peroxide index, fatty acid profile 		 
         
     
         
         
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