Volume 4, Issue 3 (September 2017)                   J. Food Qual. Hazards Control 2017, 4(3): 79-84 | Back to browse issues page

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Ardehali P, Jebelli Javan A, Jahantigh M, Aminzare M. Application of Honey to Reduce Oxidation in Soybean Oil. J. Food Qual. Hazards Control. 2017; 4 (3) :79-84
URL: http://jfqhc.ssu.ac.ir/article-1-361-en.html
Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran , jebellija@profs.semnan.ac.ir
Abstract:   (2012 Views)
Background: The oxidation of unsaturated lipids by free radicals is one of the main causes of food deterioration. The major purpose of the present study was to determine effectiveness of application of honey in order to reduce oxidation in soybean oil.
Methods: Six groups were designed, including control (soybean oil emulsion without preservative), positive control (butylated hydroxyl toluene 200 ppm), and soybean oil treatment groups (containing 1, 2.5, 5, and 7.5% honey). Each group was sampled in order to measure peroxide value, thiobarbituric acid-reactive substances and total antioxidant 
capacity  parameters during 5 intervals (0, 1, 3, 5, and 7 days). Data were analyzed by ANOVA using SPSS statistical software.
Results: Total phenolic content and radical scavenging activity (IC50 in mg/ml)
were estimated to be 74.8±0.3 mg gallic acid equivalents/100 g and 23.4±0.2 mg/ml, respectively. Totally, the soybean oil samples treated by 2.5 and 5% honey showed higher (p<0.05) antioxidant capacity than control and other treatment groups.
Conclusion: The present study demonstrated
considerable antioxidant potency of honey in oil emulsion. Owing to economical reasons, it is recommended that 2.5% honey could be applied as an alternative for synthetic antioxidants in oil-rich foods.
Full-Text [PDF 508 kb]   (706 Downloads)    
Type of Study: Original article | Subject: Special
Received: 17/04/02 | Accepted: 17/06/24 | Published: 17/09/29

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