3,164
Views
7
CrossRef citations to date
0
Altmetric
Articles

Effects of α-tocopherol and citric acid on the oxidative stability of alimentary poultry fats during storage at low temperatures

&
Pages 1085-1096 | Received 15 Feb 2016, Accepted 05 Jun 2016, Published online: 26 Oct 2016

References

  • Riemersma, R.A. Analysis and Possible Significance of Oxidised Lipids in Food. European Journal of Lipid Science and Technology 2002, 104, 419–420.
  • Delfanian, M.; Kenari, R.E.; Sahari, M.A. Utilization of Jujube Fruit (Ziziphus Mauritiana Lam.) Extracts as Natural Antioxidants in Stability of Frying Oil. International Journal of Food Properties 2016, 19, 789–801.
  • Prior, R. Absorption and Metabolism of Anthocyanin Potential Health Effects. In Phytochemicals: Mechanism of Action; Meskin, M.; Bidlack, W.; Davies, A.; Lewis, D.; Randolph, R.; Eds.; CRC Press: Boca Raton, FL, 2004; 1–19.
  • Yanishlieva, N.V. Inhibiting Oxidation. In Antioxidants in Food—Practical Applications; Pokorny´, J.; Yanishlieva, N.V.; Gordon, M.H; Eds.; Woodhead Publishing: Cambridge, UK, 2001; 22–70.
  • Sentkowska, A.; Biesaga, M.; Pyrzynska, K. Polyphenolic Composition and Antioxidative Properties of Lemon Balm (Melissa Officinalis L.) Extract Affected by Different Brewing Processes. International Journal of Food Properties 2015, 18, 2009–2014.
  • Budilarto, E.; Kamal-Eldin, A. The Supramolecular Chemistry of Lipid Oxidation and Antioxidation in Bulk Oils. European Journal of Lipid Science and Technology 2015, 117, 1095–1137.
  • Yanishlieva, N.; Marinova, E. Stabilisation of Edible Oils with Natural Antioxidants. European Journal of Lipid Science and Technology 2001, 103, 752–767.
  • Kirimura, K.; Honda, Y.; Hattori, H. Citric Acid. In Comprehensive Biotechnology; Murray, M.Y.; Ed.; Academic Press: Burlongton, Canada, 2011; 135–142.
  • Beddows, C.G.; Jagait, C.; Kelly, M.J. Effect of Ascorbyl Palmitate on the Preservation of α-Tocopherol in Sunflower Oil, Alone and with Herbs and Spices. Food Chemistry 2001, 73, 255–261.
  • Cao, J.; Li, H.; Xia, X.; Zou, X.G; Li, J.; Zhu, X.M.; Deng, Z.Y. Effect of Fatty Acid and Tocopherol on Oxidative Stability of Vegetable Oils with Limited Air. International Journal of Food Properties 2015, 18, 808–820.
  • Delfanian, M.; Kenari, R.E.; Sahari, M.A. Effect of Natural Extracted Antioxidants from Eriobotrya Japonica (Lindl.) Fruit Skin on Thermo Oxidative Stability of Soybean Oil During Deep Frying. International Journal of Food Properties 2016, 19, 958–973.
  • Elhamirad, A.H.; Zamanipoo, M.H. Thermal Stability of Some Flavonoids and Phenolic Acids in Sheep Tallow Olein. European Journal of Lipid Science and Technology 2012, 114, 602–606.
  • Gramza, A.; Khokhar, S.; Yoko, S.; Gliszczynska-Swiglo, A.; Hes, M.; Korczak, J. Antioxidant Activity of Tea Extracts in Lipids and Correlation with Polyphenol Content. European Journal of Lipid Science and Technology 2006, 108, 351–362.
  • Ozturk, S.; Cakmakci, S. The Effect of Antioxidants on Butter in Relation to Storage Temperature and Duration. European Journal of Lipid Science and Technology 2006, 108, 851–959.
  • Réblová, Z. The Effect of Temperature on the Antioxidant Activity of Tocopherols. European Journal of Lipid Science and Technology 2006, 108, 858–863.
  • Soulti, K.; Roussis, I.G. Inhibition of Butter Oxidation by Some Phenolics. European Journal of Lipid Science and Technology 2007, 109, 706–709.
  • Asha, A.; Manjunatha, M.; Rekha, R.M.; Surendranath, B.; Heartwin, P.; Rao, J.; Magdaline, E.; Chitranayak, S. Antioxidant Activities of Orange Peel Extract in Ghee (Butter Oil) Stored at Different Storage Temperatures. Journal of Food Science and Technology 2015, 52, 8220–8227.
  • Selmi, S.; Limam, Z.; Batista, I.; Bandarra, N.M.; Nunes, M.L. Effects of Storage Temperature and α-Tocopherol on Oil Recovered from Sardine Mince. International Journal of Refrigeration 2011, 34, 1315–1322.
  • Zuta, P.C.; Simpson, B.K.; Zhao, X.; Leclerc, L. The Effect of α-Tocopherol on the Oxidation of Mackerel Oil. Food Chemistry 2007, 100, 800–807.
  • International Organization for Standardization Publication. ISO 3976/IDF 74. Animal Fats. Determination of Peroxide Value. International Dairy Federation: Brussels, Belgium, 2006; 85–87.
  • Tarladgis, B.G.; Watts, B.M.; Younthan, B.T. A Distillation Method for the Quantitative Determination of Malonaldehyde in Rancid Foods. Journal of the American Oil Chemists’ Society 1960, 37, 44–48.
  • Romanian Standard. SR EN 14082. Animal Fats: Determination of Iodine Value, Determination of Fatty Acid Composition. Didactica Publishing House: Bucharest, Romania, 2003; 56–59.
  • Pop, F.; Voșgan, Z.; Boltea, D. Effects of Temperature and Storage Time on the Quality of Alimentary Animal Fats. International Food Research Journal 2014, 21, 1507–1514.
  • Delles, R.M.; Xiong, Y.L.; True, A.D.; Ao, T.; Dawson, K.A. Augmentation of Water-Holding and Textural Properties of Breast Meat From Oxidatively Stressed Broilers by Dietary Antioxidant Regimens. British Poultry Science 2015, 56, 304–314.
  • Botsoglou, E.; Govaris, A.; Moulas, A.; Botsoglou, N. Oxidative Stability and Microbial Growth of Turkey Breast Fillets During Refrigerated Storage as Influenced by Feed Supplementation with Olive Leaves, Oregano and/or α -Tocopheryl Acetate. British Poultry Science 2010, 51, 760–768.
  • Zeb, A.; Murkovic, M. Carotenoids and Triacylglycerols Interactions During Thermal Oxidation of Refined Olive Oil. Food Chemistry 2011, 127, 1584–1593.
  • Endo, Y.; Hoshizaki, S.; Fujimoto, K. Kinetics for the Autoxidation of Triacylglycerols Containing Eicosapentaenoic Acid. Bioscience, Biotechnology and Biochemistry 1997, 61, 1036–1037.
  • Jankowski, J.; Zdunczyk, Z.; Mikulski, D.; Juskiewicz, J.; Naczmanski, J.; Pomianowski, J.F.; Zdunczyk, P. Fatty Acid Profile, Oxidative Stability, and Sensory Properties of Breast Meat from Turkeys Fed Diets with a Different n-6/n-3 PUFA Ratio. European Journal of Lipid Science and Technology 2012, 114, 1025–1035.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.