Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant
作者： Nadia Chougui , Naima Djerroud , Fatima Naraoui , Samir Hadjal , Khellaf Aliane
DOI: 10.1016/J.FOODCHEM.2014.10.025
关键词:
摘要: Abstract This study falls within the framework of industrial exploitation by-products prickly pear (Opuntia ficus-indica). The aims to evaluate use hydro-ethanolic extract peels as a substitute vitamin E used antioxidant in margarine preservation. was rich total phenolics (1512.58 mg GAE/100 g DM). HPLC–DAD-ESI-MSn analyses allowed identification sixteen compounds belonging hydroxybenzoic acids, hydroxycinnamic acids and flavonoids. displayed reducing power an antiradical activity that were respectively similar lower than two standards quercetin butylated hydroxyanisole. Tests conducted at laboratory pilot scales showed margarines elaborated with peel more resistant oxidation reference E. In addition, neither physicochemical nor microbiological properties modified. Prickly contain bioactive substances could be different food sectors.
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