ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL

  • Benjamín A. ROJANO
  • Carlos A. GAVIRIA
  • Jairo A. SÁEZ
Keywords: Lipid peroxidation, butter, isoespintanol, peroxide value, TBA value.

Abstract

The antioxidant activity (Φ) is defined as the slope of the simple linear regression of φ0/φi against the

concentration μM, in an inhibition model of lipid peroxidation of butter at 60° C, where φi is the

concentration effect of isoespintanol and φ0 is the control. It is found that the formation of: hydroperoxides

(peroxide value of PV) and the most oxidized species reactive to thiobarbituric acid (TBARS), were

similarly delayed by isoespintanol (ΦTBARS = 9.46x10-5 ± 1.33x10-5 and ΦPV = 9.41x10-5 ± 1.62x10-5).

Likewise, the butilhidroxy toluene and isoespintanol inhibit the oxidative process of butter in a 28.0 and

23.3% at concentrations of 2380.9 and 3809.5 μ M respectively.

|Abstract
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Published
2009-02-17
How to Cite
ROJANO B. A., GAVIRIA C. A., & SÁEZ J. A. (2009). ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL. Vitae, 15(2). Retrieved from https://revistas.udea.edu.co/index.php/vitae/article/view/792
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