Moscow, Russian Federation
Moscow, Moscow, Russian Federation
Moscow, Moscow, Russian Federation
Sage extract (Salvia officinalis L.) may improve the oxidative stability of butter. This research identified this effect at different storage temperatures (4, 25, and 40°C), providing a mathematical model of oxidative kinetics. The sage extract was added at a concentration of 20 mg polyphenol per 100 g butter. It inhibited the increase of peroxide, anisidine, and acid values during storage through all temperatures, which denotes a statistically significant antioxidant effect. The pseudo-first-order models and Arrhenius equations based on the accumulation of primary and secondary oxidation products made it possible to calculate the energy needed to trigger the primary and secondary oxidation reactions. The mathematical models could predict the oxidative stability of butter up to the total oxidation index. In this study, the antioxidant properties of sage prevented the peroxidation of dairy lipids, especially at elevated temperatures. The sage extract demonstrated good prospects as a natural antioxidant that improves butter stability.
butter, sage (Salvia officinalis L.), oxidative stability, phenolic compounds, mathematical modelling, activation energy
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