By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter
Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/6382942 |
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| _version_ | 1832568122892091392 |
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| author | Hind Mikdame Ezzahra Kharmach Nour Elhouda Mtarfi Karima Alaoui Mohamed Ben Abbou YAhya Rokni Zineb Majbar Mustapha Taleb Zakia Rais |
| author_facet | Hind Mikdame Ezzahra Kharmach Nour Elhouda Mtarfi Karima Alaoui Mohamed Ben Abbou YAhya Rokni Zineb Majbar Mustapha Taleb Zakia Rais |
| author_sort | Hind Mikdame |
| collection | DOAJ |
| description | Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was valued as a source of natural antioxidants and compared with a synthetic antioxidant ascorbic acid. Concentrations of 2, 4, 6, and 8 mg of the olive mill waste water as well as pomace and ascorbic acid are added to butter (commercial butter) and placed under storage conditions in the oven (accelerated test: 60°C) for 3 months. The alteration of the butter used was followed by determination of the peroxide value and acidity and microbiological analysis. The results obtained show that butters containing olive by-products have undergone less marked oxidative deterioration than those of the control (without additives). The best oxidative stability of butter was achieved by adding 80 mg/kg of butter, a result comparable with that obtained by adding ascorbic acid. |
| format | Article |
| id | doaj-art-07e81c21cd834dc7a72f69bc3d23cdf7 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-07e81c21cd834dc7a72f69bc3d23cdf72025-02-03T00:59:41ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/63829426382942By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of ButterHind Mikdame0Ezzahra Kharmach1Nour Elhouda Mtarfi2Karima Alaoui3Mohamed Ben Abbou4YAhya Rokni5Zineb Majbar6Mustapha Taleb7Zakia Rais8Electrochemistry, Modelling and Environment Engineering Laboratory, Faculty of Sciences Dhar Mahraz, Sidi Mohamed Ben Abdellah University, Fez, MoroccoBiochemistry and Biotechnology Laboratory, Faculty of Science, Mohamed Premier University, Oujda, MoroccoElectrochemistry, Modelling and Environment Engineering Laboratory, Faculty of Sciences Dhar Mahraz, Sidi Mohamed Ben Abdellah University, Fez, MoroccoBiochemistry and Biotechnology Laboratory, Faculty of Science, Mohamed Premier University, Oujda, MoroccoLaboratory of Natural Resources and Environment, Faculty of Polydisciplinary TAZA, BP 1223, Taza, MoroccoBiochemistry and Biotechnology Laboratory, Faculty of Science, Mohamed Premier University, Oujda, MoroccoElectrochemistry, Modelling and Environment Engineering Laboratory, Faculty of Sciences Dhar Mahraz, Sidi Mohamed Ben Abdellah University, Fez, MoroccoElectrochemistry, Modelling and Environment Engineering Laboratory, Faculty of Sciences Dhar Mahraz, Sidi Mohamed Ben Abdellah University, Fez, MoroccoElectrochemistry, Modelling and Environment Engineering Laboratory, Faculty of Sciences Dhar Mahraz, Sidi Mohamed Ben Abdellah University, Fez, MoroccoFurther downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste. Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols. In this study, the latter was valued as a source of natural antioxidants and compared with a synthetic antioxidant ascorbic acid. Concentrations of 2, 4, 6, and 8 mg of the olive mill waste water as well as pomace and ascorbic acid are added to butter (commercial butter) and placed under storage conditions in the oven (accelerated test: 60°C) for 3 months. The alteration of the butter used was followed by determination of the peroxide value and acidity and microbiological analysis. The results obtained show that butters containing olive by-products have undergone less marked oxidative deterioration than those of the control (without additives). The best oxidative stability of butter was achieved by adding 80 mg/kg of butter, a result comparable with that obtained by adding ascorbic acid.http://dx.doi.org/10.1155/2020/6382942 |
| spellingShingle | Hind Mikdame Ezzahra Kharmach Nour Elhouda Mtarfi Karima Alaoui Mohamed Ben Abbou YAhya Rokni Zineb Majbar Mustapha Taleb Zakia Rais By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter Journal of Food Quality |
| title | By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter |
| title_full | By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter |
| title_fullStr | By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter |
| title_full_unstemmed | By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter |
| title_short | By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter |
| title_sort | by products of olive oil in the service of the deficiency of food antioxidants the case of butter |
| url | http://dx.doi.org/10.1155/2020/6382942 |
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