ADDITION OF NATURAL ANTIOXIDANT TO RETARD CAKE RANCIDITY | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 24, Volume 78, Issue 1, March 2000, Page 321-335 PDF (3.63 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2000.321688 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| RAFAT N. SANDAK | ||||
| Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Bran from sorghum vulgare cultivar Assiut 14, was treated by ethanol 70% (v/v) to extract flavonoids and phenolic compounds as natural antioxidants. Flavonoids (Kaemfherol, quercetin, catechin fisetin, myricetin and narginin) and phenolic acids (p coumaric, ferulic, and chlorogenic) were identified by paper chromatographic technique using butanol: acetic acid: water (BAW 4:1:5) and acetic acid 15% as solvent system. Antioxidative activites of sorghum bran extract and synthetic antioxidant (butyulated hydroxyanisol, BHA) were determined using a linoleic acid system and measurement at 500 n.m. Natural and BHA antioxidants exhibited strong and close antioxidative activities of 86.43 and 88.57% respectively. The natural antioxidant extract was added to two types of cake, made up by French butter and sunflower oil, at levels of (500,100 and 2000 ppm) and results compared to BHA at (1000 and 2000 ppm). A control experiment was carried out without addition of any antioxidants. Cake was stored at room temperature for eight weeks. Every two weeks lipids were extracted, from the two types of cake by nhexan solvent and their phyiso-chemical characteristics (refractive index, acid value, iodine value and peroxide value) were determined. The results showed that addition of natural antioxidant extract and BHA at 1000 and 2000 ppm inhibited lipid peroxidation during storage of cake made up by butter. White in case of cake made by sunflower oil, 2000 ppm of antioxidant extract or BHA were effective. | ||||
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