Izvorni znanstveni članak
https://doi.org/10.31727/m.27.3.4
Stabilization of badger fat with antioxidants
Anastazija Konjarević
; Hrvatski veterinarski institut, Veterinarski zavod, Vinkovci, Hrvatska
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
*
Antun Jozinović
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Stjepan Jelaš
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Ana-Marija Gotal Skoko
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
Daniela Paulik
; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Osijek, Hrvatska
* Dopisni autor.
Sažetak
Badger fat has been widely used as a salve for rheumatism by folk medicine practitioners, which may have some scientific basis since it contains corticosteroids. Fat has healing properties resulting from badgers' diet. Animal fat is subject to oxidative deterioration during production, storage and heat treatment. This study examined the effect of natural antioxidants (coastal scream extract, lavender extract, chamomile extract, fennel extract, rosemary extract (OxyLess CS), rosemary extract (SCO2), apple extract, green tea extract, caffeic acid, rosmarinic acid, tocopherol blend) and synthetic antioxidants (propyl gallate, butylhydroxyanisole) on the oxidative stability of badger fat. The oxidative stability of badger fat, with and without added antioxidant, was evaluated using the sustainability test Schaal Oven. The test results were expressed as the peroxide value after keeping the samples for a certain period of time at the temperature of 63 °C. The results of the study showed that added antioxidants successfully stabilises badger fat, except for mixed tocopherols. Among natural antioxidants, the rosemary extract (SCO2) demonstrated higher antioxidant activity in badger fat. Compared to other tested antioxidants, it was more efficient in achieving a greater protection from oxidation. Lavender, chamomile and fennel extracts provide equal antioxidant protection. The synthetic antioxidant propyl gallate successfully increased the stability of badger fat, while butylhydroxyanisole was less effective.
Ključne riječi
badger fat, oxidative stability, sustainability test, antioxidants
Hrčak ID:
331956
URI
Datum izdavanja:
5.6.2025.
hrvatski njemački španjolski talijanski
Posjeta: 171 *