Open AccessEffect of dihydroquercetin on the stability of the properties of rendered fats
Author(s) -
Natalia Shagaeva,
Inessa Zachesova,
Stanislav Kolobov,
О. В. Евдокимова
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/4/042019
Subject(s) - chemistry , food science , food spoilage , antioxidant , thiobarbituric acid , oxidative phosphorylation , peroxide , organic chemistry , biochemistry , lipid peroxidation , biology , genetics , bacteria
To reduce the negative effects of the oxidative effects of oxygen during fat storage, the use of antioxidants is provided, but currently the synthetic ones are mainly used, and some of them can have a toxic effect on the human body if proper concentration is not maintained. The article presents data on the effect of an antioxidant of natural origin - dihydroquercetin–on the stability of the properties of rendered fats during storage. As the material for the study, we used rendered elk fat and beef fat with dihydroquercetin (control) and without dihydroquercetin (experiment). Dihydroquercetin was administered in a 1% alcohol solution in the amount of 0.01%, 0.03%, 0.05%, 0.07% and 0.09% of the mass of raw materials. In the process of work, the generally accepted methods of studying the development of oxidative spoilage were used by determining the acid, peroxide and thiobarbituric numbers. The conducted research led to the conclusion that the inhibitory property of dihydroquercetin is directly dependent on its concentration, the higher its proportion in the product, the lower the indicators of oxidative spoilage. Depending on the type of fat, this additive in the amount of 0.01% allowed to prolong the shelf life of the product by a factor of 1.7 to 3.7 on average.