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MESO : The first Croatian meat journal, Vol. 23. No. 5., 2021.

Original scientific paper

https://doi.org/10.31727/m.23.5.1

Effect of antioxidants on oxidative stability of chicken fat

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Stela Jokić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Ivana Flanjak ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Ljiljana Primorac ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Milica Cvijetić Stokanović ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska
Jelena Mutić ; Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska

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Abstract

Chicken fat is subject to oxidative deterioration during production, storage and heat treatment. This study examined the effect of natural and synthetic antioxidants (green tea extract, rosemary extract, sage extract, Satureja montana L. extract, α-tocopherol, tocopherol blend, TBHQ, caffeic acid, rosemary acid) on the oxidative stability of chicken fat. The oxidative stability of fat, with and without added antioxidant, was evaluated using the Schaal Oven test. The test results were expressed as the peroxide value after keeping the samples for a certain period of time at the temperature of 63 oC. The results of the study showed that applying antioxidants successfully stabilises chicken fat, except in the case of α-tocopherol and tocopherol mixtures. From all natural antioxidants the rosemary extract demonstrated the highest antioxidant activity in chicken fat. Compared to other tested antioxidants, it was more efficient in achieving a greater protection from oxidation. Green tea, Satureja montana L. tea and sage extract have the same level of fat protection. The synthetic antioxidant TBHQ successfully increased the stability of chicken fat, while caffeic acid and rosemary acid were less efficient.

Keywords

chicken fat; oxidative stability; antioxidants; Schaal Oven test

Hrčak ID:

265016

URI

https://hrcak.srce.hr/265016

Publication date:

15.10.2021.

Article data in other languages: italian spanish german croatian

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License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 27 August 2021

Date accepted: 30 September 2021

Publication date: 15 October 2021

Volume: 23

Issue: 5

Pages: 400-410

DOI: 10.31727/m.23.5.1

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Original scientific paper

Keywords:

Keyword: pileća mast

Keyword: oksidacijska stabilnost

Keyword: antioksidansi

Keyword: Schaal Oven test

Keywords:

Keyword: chicken fat

Keyword: oxidative stability

Keyword: antioxidants

Keyword: Schaal Oven test

Keywords:

Keyword: Hühnerfett

Keyword: oxidative Stabilität

Keyword: Antioxidantien

Keyword: Schaal-Ofen-Test

Keywords:

Keyword: grasa de pollo

Keyword: estabilidad oxidativa

Keyword: antioxidantes

Keyword: prueba de Schaal

Keywords:

Keyword: grasso del pollo

Keyword: stabilità ossidativa

Keyword: antiossidanti

Keyword: test di Schaal Oven

Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost pileće masti

Translated Title (en): Effect of antioxidants on oxidative stability of chicken fat

Translated Title (de): Wirkung von Antioxidantien auf die oxidative Stabilität von Hühnerfett

Translated Title (es): Efecto de la adición de antioxidantes sobre la estabilidad oxidativa de la grasa de pollo

Translated Title (it): L’impatto degli antiossidanti sulla stabilità ossidativa del grasso del pollo

Tihomir Moslavac[1]

Email: tihomir.moslavac@ptfos.hr

Stela Jokić[1]

Ivana Flanjak[1]

Ljiljana Primorac[1]

Milica Cvijetić Stokanović[1]

Jelena Mutić[1]

 

[1] Prehrambeno-tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera Osijek, Hrvatska

Abstract

Pileća mast podliježe oksidacijskom kvarenju tijekom proizvodnje, skladištenja i toplinske obrade. U ovom radu istraživan je utjecaj dodatka prirodnih i sintetskih antioksidanasa (ekstrakt zelenog čaja, ekstrakt ružmarina, ekstrakt kadulje, ekstrakt rtanjskog čaja, alfa tokoferol, mješavina tokoferola, TBHQ (terc-butilhidrokinon), kofeinska kiselina i ružmarinska kiselina) na promjenu oksidacijske stabilnosti pileće masti. Oksidacijska stabilnost masti, sa i bez dodanog antioksidansa, ispitivana je primjenom Schaal Oven testa. Rezultati testa prikazani su kao vrijednost peroksidnog broja nakon određenog vremena držanja masti pri temperaturi 63 °C. Rezultati istraživanja pokazuju da dodani antioksidansi uspješno stabiliziraju pileću mast, osim α-tokoferola i mješavine tokoferola. Od prirodnih antioksidanasa najveću antioksidacijsku aktivnost u pilećoj masti ima ekstrakt ružmarina. Postigao je najveću efikasnost zaštite od oksidacije, u odnosu na druge ispitivane antioksidanse. Ekstrakti zelenog čaja, rtanjskog čaja i kadulje imaju podjednaku razinu zaštite masti. Sintetski antioksidans TBHQ uspješno je povećao stabilnost pileće masti, a kofeinska kiselina i ružmarinska kiselina su manje efikasane.

Translated Abstract

Chicken fat is subject to oxidative deterioration during production, storage and heat treatment. This study examined the effect of natural and synthetic antioxidants (green tea extract, rosemary extract, sage extract, Satureja montana L. extract, α-tocopherol, tocopherol blend, TBHQ, caffeic acid, rosemary acid) on the oxidative stability of chicken fat. The oxidative stability of fat, with and without added antioxidant, was evaluated using the Schaal Oven test. The test results were expressed as the peroxide value after keeping the samples for a certain period of time at the temperature of 63 oC. The results of the study showed that applying antioxidants successfully stabilises chicken fat, except in the case of α-tocopherol and tocopherol mixtures. From all natural antioxidants the rosemary extract demonstrated the highest antioxidant activity in chicken fat. Compared to other tested antioxidants, it was more efficient in achieving a greater protection from oxidation. Green tea, Satureja montana L. tea and sage extract have the same level of fat protection. The synthetic antioxidant TBHQ successfully increased the stability of chicken fat, while caffeic acid and rosemary acid were less efficient.

Translated Abstract

Hühnerfett unterliegt bei der Herstellung, Lagerung und Wärmebehandlung einem oxidativen Verfall. In dieser Studie wurde die Wirkung natürlicher und synthetischer Antioxidantien (Grüntee-Extrakt, Rosmarin-Extrakt, Salbei-Extrakt, Winterbohnentee-Extrakt, α-Tocopherol, Tocopherol-Mischung, TBHQ, Kaffeesäure, Rosmarinsäure) auf die oxidative Stabilität von Hühnerfett untersucht. Die oxidative Stabilität von Fett, mit und ohne zugesetztes Antioxidans, wurde mit dem Schaal-Ofen-Test bewertet. Die Testergebnisse wurden als Peroxidwert ausgedrückt, nachdem die Proben über einen bestimmten Zeitraum bei einer Temperatur von 63 °C gelagert wurden. Die Ergebnisse der Studie zeigen, dass der Einsatz von Antioxidantien das Hühnerfett erfolgreich stabilisiert, mit Ausnahme von α-Tocopherol und Tocopherolmischungen. Von allen natürlichen Antioxidantien zeigte der Rosmarinextrakt die höchste antioxidative Aktivität im Hühnerfett. Im Vergleich zu den anderen getesteten Antioxidantien war er effizienter in der Erzielung eines größeren Schutzes vor Oxidation. Grüner Tee, Winterbohnentee- Extrakt und Salbeiextrakt haben das gleiche Niveau an Fettschutz. Das synthetische Antioxidans TBHQ erhöhte erfolgreich die Stabilität von Hühnerfett, während Kaffeesäure und Rosmarinsäure weniger effizient waren.

Translated Abstract

La grasa de pollo está sujeta al deterioro oxidativo durante la producción, el almacenamiento y el tratamiento térmico. En este trabajo fue investigado el efecto de la adición de antioxidantes naturales y sintéticos (el extracto de té verde, el extracto de romero, el extracto de salvia, el té de Rtanj, el alfa tocoferol, la mezcla de tocoferol, el TBHQ (terbutil hidroquinona), el ácido cafeico y el ácido de romero) sobre el cambio en la estabilidad oxidativa de grasa de pollo. La estabilidad oxidativa de la grasa, con y sin antioxidantes añadidos, fue examinada mediante la prueba de Schaal. Los resultados de la prueba fueron mostrados como el valor del índice de peróxido después de un cierto tiempo de mantener la grasa a una temperatura de 63 °C. Los resultados del estudio muestran que, además del a-tocoferol y una mezcla de tocoferoles, los antioxidantes añadidos estabilizan la grasa de pollo con éxito. Entre los antioxidantes naturales, el extracto de romero tiene la mayor actividad antioxidante en la grasa de pollo. En la relación con otros antioxidantes probados, logró la mayor eficiencia de protección contra la oxidación. Los extractos de té verde, té de Rtanj y té de salvia tienen el mismo nivel de protección de las grasas. El antioxidante sintético TBHQ ha aumentado con éxito la estabilidad de la grasa de pollo, y el ácido cafeico y el ácido de romero fueron menos efectivos.

Translated Abstract

Il grasso del pollo è soggetto all’irrancidimento ossidativo durante la produzione, l’immagazzinamento e il trattamento termico. In questo studio è stato analizzato l’impatto dell’aggiunta di antiossidanti naturali e sintetici [estratto di tè verde, estratto di rosmarino, estratto di salvia, estratto di santoreggia montana, α-tocoferolo, miscela di tocoferoli, TBHQ (terz-butil-idrochinone), acido caffeico e acido rosmarinico] sulla stabilità ossidativa del grasso del pollo. La stabilità ossidativa del grasso del pollo, con o senza l’aggiunta di antiossidanti, è stata testata mediante il test di Schaal Oven. I risultati del test sono stati illustrati come valore del numero di perossidi dopo un certo tempo in cui il campione è stato tenuto alla temperatura di 63°C. I risultati dello studio dimostrano che gli antiossidanti aggiunti riescono a stabilizzare efficacemente il grasso del pollo, ad eccezione dell’α-tocoferolo e della miscela di tocoferoli. Tra gli antiossidanti naturali, la maggiore attività antiossidante sul grasso del pollo è stata esercitata dall’estratto di rosmarino, il quale ha conseguito una maggiore efficacia antiossidante rispetto agli altri antiossidanti impiegati. Gli estratti di tè verde, di santoreggia montana e di salvia offrono un identico livello di protezione antiossidante. L’antiossidante sintetico TBHQ (terz-butil-idrochinone) ha aumentato la stabilità ossidativa del grasso del pollo, mentre gli acidi caffeico e rosmarinico si sono rivelati meno efficaci.

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