ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL

The antioxidant activity (Φ) is defined as the slope of the simple linear regression of φ0/φi against the concentration μM, in an inhibition model of lipid peroxidation of butter at 60° C, where φi is the concentration effect of isoespintanol and φ0 is the control. It is found that the formation of:...

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Autores principales:	Benjamín A. ROJANO, Carlos A. GAVIRIA, Jairo A. SÁEZ
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Lipid peroxidation butter isoespintanol peroxide value TBA value. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/000c0919b2934de4be430f8360b7d332
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spelling	oai:doaj.org-article:000c0919b2934de4be430f8360b7d3322021-11-19T04:17:31ZANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL0121-40042145-2660https://doaj.org/article/000c0919b2934de4be430f8360b7d3322009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/792https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The antioxidant activity (Φ) is defined as the slope of the simple linear regression of φ0/φi against the concentration μM, in an inhibition model of lipid peroxidation of butter at 60° C, where φi is the concentration effect of isoespintanol and φ0 is the control. It is found that the formation of: hydroperoxides (peroxide value of PV) and the most oxidized species reactive to thiobarbituric acid (TBARS), were similarly delayed by isoespintanol (ΦTBARS = 9.46x10-5 ± 1.33x10-5 and ΦPV = 9.41x10-5 ± 1.62x10-5). Likewise, the butilhidroxy toluene and isoespintanol inhibit the oxidative process of butter in a 28.0 and 23.3% at concentrations of 2380.9 and 3809.5 μ M respectively. Benjamín A. ROJANOCarlos A. GAVIRIAJairo A. SÁEZUniversidad de AntioquiaarticleLipid peroxidationbutterisoespintanolperoxide valueTBA value.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 15, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lipid peroxidation butter isoespintanol peroxide value TBA value. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Lipid peroxidation butter isoespintanol peroxide value TBA value. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Benjamín A. ROJANO Carlos A. GAVIRIA Jairo A. SÁEZ ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL
description	The antioxidant activity (Φ) is defined as the slope of the simple linear regression of φ0/φi against the concentration μM, in an inhibition model of lipid peroxidation of butter at 60° C, where φi is the concentration effect of isoespintanol and φ0 is the control. It is found that the formation of: hydroperoxides (peroxide value of PV) and the most oxidized species reactive to thiobarbituric acid (TBARS), were similarly delayed by isoespintanol (ΦTBARS = 9.46x10-5 ± 1.33x10-5 and ΦPV = 9.41x10-5 ± 1.62x10-5). Likewise, the butilhidroxy toluene and isoespintanol inhibit the oxidative process of butter in a 28.0 and 23.3% at concentrations of 2380.9 and 3809.5 μ M respectively.
format	article
author	Benjamín A. ROJANO Carlos A. GAVIRIA Jairo A. SÁEZ
author_facet	Benjamín A. ROJANO Carlos A. GAVIRIA Jairo A. SÁEZ
author_sort	Benjamín A. ROJANO
title	ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL
title_short	ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL
title_full	ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL
title_fullStr	ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL
title_full_unstemmed	ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL
title_sort	antioxidant activity determination in a lipidic peroxidation model of butter inhibited by isoespintanol
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/000c0919b2934de4be430f8360b7d332
work_keys_str_mv	AT benjaminarojano antioxidantactivitydeterminationinalipidicperoxidationmodelofbutterinhibitedbyisoespintanol AT carlosagaviria antioxidantactivitydeterminationinalipidicperoxidationmodelofbutterinhibitedbyisoespintanol AT jairoasaez antioxidantactivitydeterminationinalipidicperoxidationmodelofbutterinhibitedbyisoespintanol
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ANTIOXIDANT ACTIVITY DETERMINATION IN A LIPIDIC PEROXIDATION MODEL OF BUTTER INHIBITED BY ISOESPINTANOL

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