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- Title
The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage.
- Authors
Tzima, Katerina; Brunton, Nigel P.; McCarthy, Noel A.; Kilcawley, Kieran N.; Mannion, David T.; Rai, Dilip K.; Haroutounian, Serkos A.; Lorenzo, Jose M.
- Abstract
The in vitro antioxidant effects of the most potent antioxidants of rosemary, namely carnosol, carnosic acid and rosmarinic acid (c: ca: ra) were assessed in fat-filled milk powders (FFMPs) under accelerated conditions (40 °C and relative humidity (RH) 23%) over 90 days. Lipid oxidation was assessed in FFMPs by measuring peroxide values (PVs), thiobarbituric acid reactive substances (TBARS) and aroma volatiles using headspace (HS) solid-phase microextraction (SPME) coupled to gas-chromatography-mass spectrometry (GC-MS). The antioxidant potency of c: ca: ra exhibited a concentration-related effect (308 ppm > 200 ppm > 77 ppm), with the highest concentration being the most effective at controlling the formation of TBARS and PVs. At a concentration of 308 ppm c: ca: ra were particularly effective (p < 0.05) in inhibiting all the evaluated oxidation indices (primary and secondary) compared to the control samples, but in some cases less effectively (p < 0.05) than butylated hydroxyanisole: butylated hydroxytoluene (BHA: BHT) (200 ppm).
- Subjects
CARNOSIC acid; BUTYLATED hydroxytoluene; BUTYLATED hydroxyanisole; OXIDATION; HUMIDITY; DRIED milk
- Publication
Antioxidants, 2021, Vol 10, Issue 5, p762
- ISSN
2076-3921
- Publication type
Article
- DOI
10.3390/antiox10050762