Abstract
Simple model systems consisting of butter oil or refined cottonseed oil mixed with melted bees wax and its unsaponifiables were designated to study their hydrolytic and oxidative rancidity during storage. Whole bees wax at 0,5 and 1% levels possessed significant pro-hydrolytic activity whilst its unsaponifiables at 0,25 and 0,5% exhibited antihydrolytic effect on butter oil. The addition of whole bees wax at 0,5 and 1 % caused no effect on peroxide and thiobarbituric acid values of butter oil. However, bees wax unsaponifiables significantly reduced both peroxide and thiobarbituric acid values of stored butter oil. Bees wax unsaponifiables added to refined cottonseed oil had no effect on the acid value, whilst whole bees wax possessed significant prohydrolytic activity. The data for peroxide and thiobarbituric acid values of refined cottonseed oil demonstrated that both whole bees wax and its unsaponifiables had approximately the same antioxidant efficacy. The effectiveness of the added materials on the secondary oxidation products of refined cottonseed oil can be ranked according to its inhibition activity as follows: BHT (200 ppm) > bees wax (1%) > bees wax (0,5%) > bees wax unsaponifiables (0,5%) > bees wax unsaponifiables (0,25%) > control.
Highlights
Lipid rancidity can be classified into two main categories namely oxidative and hydrolytic rancidity
Simple model systems consisting of butter oil or refined cottonseed oil mixed with melted bees wax and its unsaponifiables were designated to study their hydrolytic and oxidative rancidity during storage
The addition of whole bees wax at 0,5 and 1 % caused no effect on peroxide and thiobarbituric acid values of butter oil
Summary
Lipid rancidity can be classified into two main categories namely oxidative and hydrolytic rancidity. Oxidative rancidity is clearly caused by the action between the atmospheric oxygen and the unsaturated centres in lipids with the development of oxidised products which are responsible for off flavour. Hydrolytic rancidity, on the other hand, is caused by chemical or microbial hydrolysis of the triglycerides and the liberation of short-chain fatty acids which have strong off flavour. G., butylated hydroxy toluene (BHT), butylated hydroxy anisóle (BHA), butylated hydroquinone (BHQ) and propyl gállate (PG). Synthetic antioxidants used in food industry are phenolic compounds, e. These materials are added to foods at low concentrations (100-400 ppm) (2). BHT and dodecyl gállate (DDG) exhibit remarkable increase in the aflatoxin production by Aspergillus parasiticus which is known to be carcinogenic agents (5)
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