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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Research Article

A Comparison of Antioxidant Effects of Some Selected Fruits with Butylated Hydroxytoluene on Egg Yolk

Author(s): Afsaneh Mohajer, Parisa Sadighara, Mehri Mohajer, Tahereh Farkhondeh and Saeed Samarghandian*

Volume 15, Issue 5, 2019

Page: [525 - 527] Pages: 3

DOI: 10.2174/1573401315666181130104802

Price: $65

Abstract

Background: Antioxidants are commonly used in food products to prolong their shelf life. Regarding the potential risks of synthetic antioxidants, people’s tendency toward natural antioxidants is growing. The present study was designed to evaluate the antioxidant activities of some fruits versus synthetic antioxidants such as Butylated Hydroxytoluene (BHT).

Methods: In this study, the antioxidant activities of the alcoholic extract of some fruits including grape, date, olive, fig and pomegranate versus BHT were evaluated by using the egg yolk. The oxidative stability of samples was measured by thiobarbituric acid reactive substances (TBARS) assay.

Result: Present findings showed that the levels of lipid oxidation in egg yolk exposed to olive and pomegranate extracts were similar to the levels of lipid oxidation of egg yolk exposed to BHT.

Conclusion: The study suggested that pomegranate extract may be used as a natural antioxidant instead of chemical compounds.

Keywords: BHT, lipid oxidation, natural antioxidant, shelf life, synthetic antioxidants.

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