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Processed beetroot(Beta vulgaris L.)as a natural antioxidant in mayonnaise:Effects on physical stability,texture and sensory attributes

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Food Science and Human Wellness 2016年第4期5卷 191-198页

作者： Vassilios Raikos Angela McDonagh Viren Ranawana garry duthie Metabolic Health Rowett Institute of Nutrition and HealthUniversity of AberdeenAberdeen AB252ZDScotlandUK

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available *** of beetroot had an impact on the structural integrity of the antioxidants ***(960 W for 7 min)was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting(180◦C for 90 min)and boiling(100◦C for 30 min).The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric(TBA)*** addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks(4◦C).Although no significant differences(P>0.05)were detected between the mayonnaise samples containing beetroot and the commercial control,the latter was less susceptible to oxidation during *** turbiscan stability index(TSI)revealed that the commercial mayonnaise was less prone to destabilization *** the textural parameters increased with the incorporation of *** sensory evaluation revealed that,with the exception of graininess and uniformity,most of the sensory attributes are preserved if not improved with the addition of beetroot.

关键词： Mayonnaise Beetroot Oxidative stability Texture Sensory analysis

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The Contribution of dα-Tocopherol and dγ-Tocopherol to the Antioxidant Capacity of Several Edible Plant Oils

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Natural Science 2016年第2期8卷 41-48页

作者： garry G. duthie Peter T. Gardner Philip C. Morrice Donald B. McPhail Natural Products Group Rowett Institute of Nutrition and Health University of Aberdeen Aberdeen UK

Many oils from plants are important components of our food chain and maintaining their oxidative stability (OS) is economically and nutritionally important. OS is dependent in part on antioxidant capacity (AC) arising from the electron donating ability of endogenous compounds in the oils. Attention has focused on the contribution to AC of phenolic compounds in oils as many have bioactivities in vitro. However, the relevance of such phenolics to healthy nutrition remains unclear. In contrast, many plant-derived oils also contain tocopherol homologs, which as vitamin E are dietary-essential, lipid-soluble antioxidants. We have determined the AC of twelve “off the shelf” edible oils by assessing their ability to quench galvinoxyl, a stable free radical species. The stochiometric reactivity of vitamin E with galvinoxyl indicates that the combined dα-tocopherol and dγ-tocopherol homologs contribute between 20% (olive) and 85% (soya) to AC depending on type of oil. Tocopherols are important contributors to the AC of several vegetable oils. Breeding and photo mixotrophic programmes to enhance content in edible oil crops of this important vitamin may have a positive impact not only on oil stability during storage but also in contributing to provision of optimum dietary intakes for health.

关键词： Vegetable Oils Antioxidant Capacity Vitamin E Electron Spin Resonance Diet and Health

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